Tuscan Sausage Soup

Was inspired by this cooler weather we've been having.

• 2 lbs sausage
• 4 carrots, peeled and chopped
• 4 cloves garlic, chopped
• 2 1/2 cups chicken stock
• 1/2 cup white wine
• 2 cans diced tomatoes (including juice)
• 1 tbsp basil
• 8 oz spinach leaves
• grated parmesan for top before serving
• box small shells

1. Remove sausage from casing and brown in dutch oven on stovetop. Crumble as you brown sausage.
2. Add carrots and garlic, saute till tender and start to turn golden.
3. Add chicken broth, wine, tomatoes and basil. Bring to boil over med/high heat and reduce to medium/low and simmer about 20 minutes.
4. Add pasta and cook till pasta becomes tender, add spinach leaves in and serve.
5. Sprinkle parmesan on top and enjoy.