Skin the Italian sausages and gently cut into bit size pieces
Add sausage to hot oil and toss until brown. Remove and set aside
Soup
In the same pot the sausages were browned in add the vegetables and saute until onion is transparant. Add the crushed garlic and mix in well.
Add wine and scrape any reamaining bits off the bottom of the pot. Simmer until reduced by half.
Pour in chicken stock and water, season soup with salt and pepper to taste and bring mixture to a boil.
Add in pasta and meatballs, reduce heat until soup is just simmering.
Cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10-15 minutes.
Add spinach last and gently stir in.
Sprinkle with parmesan cheese on each serving.
Notes
Yum I ransack my fridge and put whatever vegetables are there on the day.The photo shows the soup with zucchini that works really well if you put it in about 5 minutes before it is finished cooking.Note: This soup will not freeze well but is great for lunches the next day.