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In a large pot, saute the sausage meat with garlic and olive oil over medium heat, until browned.
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes.
Stir in spinach, 1 handful at a time, and cook until wilted and hot.
Stir in the goat cheese. Continue to stir until melted. Add salt and pepper as needed, to taste (I don't usually add any)
Remove from heat.
Top with a little grated parmesan cheese and serve.