Italian Wedding Soup

Brown sausage in a stockpot, stirring often to not overcook. Remove sausage by scooping into a bowl, set aside.

Add the onions, carrots, and celery to the oil from the sausage to soften on medium heat for 6-8 minutes, or until softened. Add a splash of olive oil during cooking if needed.

Add the garlic, stir and let cook for about 1-2 minutes.

Add the chicken broth. Bring to a boil, then reduce to a simmer.

Add the cooked sausage and simmer gently for 2-3 minutes, add in broth and bring to a low boil.

Stir in the spinach and cook until wilted, about 2 minutes.

Add in acini de pepe pasta, stir, cook pasta until al dente or to your liking.

Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese.