In a large pot or dutch oven over medium high heat, add the olive oil, Soup Veggies and Diced Red Pepper. Cook, cover, and stir occasionally for about 10 minutes or until veggies are semi cooked and softer. Remove 1/2 cooked veggies for Thai Chicken and Veggie Casserole.
Add the ground sausage and break it up, cooking it through until it’s no longer pink. While cooking, stir in the Italian seasoning, garlic and salt. Add the beef broth and scrape any bits off the bottom of the bit. Taste and season with salt and pepper.
Bring to a boil, and then stir in the pasta. Cook until pasta is al dente (depends on your pasta).
Stir in the fresh spinach and remove from heat. To serve, grate parmesan cheese over the soup. Serve with bread if you like.

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