1 (1 lb.) pkg. Italian sweet sausage
1 medium onion, chopped
6 garlic cloves, minced
2 (15 oz. ea.) reduced-sodium chicken broth (Swanson)
2 cups water
4 low-sodium chicken bouillon cubes
1 (15 oz.) can diced tomatoes, undrained (Hunts)
1 pkg. Quinoa pasta (or any gluten free pasta)
1 (6 oz.) pkg. fresh baby spinach, coarsely chopped
2-1/4 tsp. minced fresh basil or 3/4 teaspoon dried basil
1 tsp. Italian seasoning
Dash crushed red pepper flakes
grated Parmesan cheese (optional)

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water, bouillon cubes and tomatoes. Bring to a boil.

Add pasta and return to a boil. Cook as directed on the pasta package, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2 to 3 minutes longer or until spinach is wilted.

Serve with grated cheese if desired.

Submitted by: Joseph Rydant