2 lbs Italian Sausage, I like a mix of spicy and sweet, halved lengthwise and sliced in 1-in pieces (or use pre-cooked chicken sausage and cook the onion first in olive oil)
1 large yellow onion, chopped
5-6 cups low-sodium chicken broth
1 lb thin spaghetti, halved or in thirds
2 10 oz bags baby spinach
1 cup half and half
1/2 cup Parmesan cheese
Optional:
Side salad of greens, tomatoes and cucumber with balsamic vinaigrette
Baguette with butter
Heat a large pot or dutch oven over medium heat and add the sausage. Once the sausage has begun to release oil (2 minutes), add the onion and cook until the sausage is cooked through, about 5 minutes. Spoon or drain off fat if needed, then add 5 cups of broth and bring to the boil. Add the spaghetti and cook until al dente, about 8 minutes. The spaghetti will soak up the broth as it cooks, but that is what you want. If it looks too dry, add more broth. Add the spinach and cover to wilt, in batches if you need to. Stir in the half and half and the parmesan cheese and stir until the sauce thickens. Serve with optional salad and bread. Enjoy with family!