Fire Roasted Tomato Soup with Sausage

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INGREDIENTS
1 tsp of olive oil
2 small onions
3 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon smoked paprika
15 oz pork sausage or similar
2 - 14 oz cans less-sodium chicken broth
2 cups water
2 (14.5-ounce) can fire roasted diced tomatoes
1 cup uncooked small shell pasta
2 bags baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1.) Heat a large saucepan over medium heat. Add 1/2 teaspoon of olive oil to the pan. Add onion to the pan and cook until translucent. Add sausage, garlic, pepper, salt, smoked paprika, oregano and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.

2.) Add broth, water, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

{adapted from Elizabeth's Edible}