Lentils and Turkey Sausage Soup

This is a staple for when you want to make something quickly.  My husband would eat this every Sunday night if I'd make it for him...and I do, most of the time.  I used canned lentils.  If you're afraid of the salt content, then go ahead and make your own lentils.  See back of package for recipe :)) Or, you can go to my Oct. 11 blog and a "from scratch" recipe is there.

Serves 2

1 18.5 oz can lentil soup
1/4 to 1/2 cup low salt chicken broth (canned or home made)
2-3 turkey hot Italian sausage links (how many you use depends on how hearty you want it to be)
1-10 oz can diced tomatoes (no salt if you wish)
1 cup uncooked elbow pasta
couple of handfuls of cleaned spinach
1 - 2" long parmesan cheese rind or grate some

Using scissors, cut the sausages into inch pieces.  Pam a heavy duty pot.  Heat over medium heat until shimmering and then add sausages pieces.  Brown on both sides, turn down the heat, and add soup.  Add tomatoes and rind, then bring to a shimmer. Then add in your handfuls of spinach.  Remember they'll cook down quickly. Simmer for 10 minutes or so to let the flavors meld.   Meanwhile cook pasta until al dente.  Drain and then add to soup.  If you like a soupier soup, add the broth to the consistency you like.  If you used the rind, fish it out.  If you're using grated cheese, plate the soup and grate on top.  Since you've used HOT Italian sausage, there should be no need for cracked red pepper.  Season with salt to taste.