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Heat the olive oil over medium high, in a large dutch oven, or deep pot.
Add the sausage and brown all over, breaking it up with a wooden spoon.
Add the mushrooms and a small pinch of salt. Sauté until the mushrooms are deep in color and tender.
Add the garlic and sauté another 30 seconds, or until fragrant.
Add the tomatoes, stock and pasta. Bring to a boil; reduce heat and simmer on medium-low for about 20 minutes.
Stir in the spinach and a good squeeze of lemon juice. Simmer another 5.
Taste and adjust seasoning with salt and pepper if needed.
Ladle and serve with some fresh parmesan shavings and parsley, if desired.