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Heat a large stockpot or dutch oven over medium high heat. Remove the casing of the sausages and cook in the pot while stirring often. Break it up with a wooden spoon until browned and crumbly, about 7-8 minutes.
Remove the cooked meat and sets aside, and leaving 1 tbsp of of grease in the pot. If there's no oil left, you can add 1 tbsp of olive oil.
Add the onions, carrots, and celery, and sauté for 5 minutes until the onions are translucent. Add garlic and stir for 1 minute.
Pour in tomatoes, broth, Italian seasoning, and cooked sausage. Stir to combine.
Bring to a boil, then add pasta. Lower the heat to simmer, then cover. Cook and stir occasionally until the pasta is al dente, about 8-9 minutes depedning on package instructions,
Stir in spinach until wilted, about 30 seconds. Taste and season with salt and pepper.
Serve hot, topped with grated parmesan (if using).