Ingredients:

1/2 lb bulk Italian sausage
1 cup chopped onion
12 cups water
8 oz San Giorgio® Ditalini
2 Tbsps beef bouillon
1 tsp dried basil leaves
1 pkg (10 oz.) frozen spinach, thawed and drained

Cooking Directions:

1.  In a large saucepan or stock pot, over medium heat, brown sausage; pour off fat. 

2.  Add onion; cook and stir until tender.  Add water, pasta, bouillon and basil.  Bring to a boil.

3.  Reduce heat and simmer 15 minutes longer or until pasta is tender, adding spinach during last 5 minutes of cooking time.