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Put a stock pot over a medium flame and heat the oil.
Add the carrots, onions and celery and cook until soft, about 5-7 minutes. Season with salt and pepper.
Add the Sausage and begin to break it up with a wooden spoon. Cook until the sausage has browned. About 7-10 minutes.
Add the mushrooms and cook until they release some water, about 5 minutes. Add a pinch of salt.
Add in the can of cherry tomatoes or the passata and cook for another 5-7 minutes.
Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil.
Add in the spinach and Cook until just wilted.
Serve With crusty bread or taralli and with a generous sprinkle of grated cheese!