What's Cooking Week 3

I missed last week's mystery ingredient--carrots.  I had a recipe in mind--Carribean Pepper Pot Soup.  But was side-lined with a sick grand-daughter and other appointments. 
I was excited to see spinach listed for this week.  We both enjoy it and I wanted to share my version of Italian Sausage and Spinach Soup.

Italian Sausage and Spinach Soup

 3 Tablespoons Olive Oil

1 medium onion diced

 1 lb.  Sweet Italian Sausage removed from casing

3 cloves garlic minced

8-10 cups Chicken broth (homemade if you have it)

1-- 29 oz can Italian plum tomatoes chopped

1 ½ teaspoons Italian Seasoning

Parmesan cheese rind

1 Cup Orzo

8 oz Fresh Spinach, stems removed, coarsely chopped

Salt and Pepper to taste

Shredded Mozarella

Saute onion in olive oil until translucent.  Add Italian sausage.  Lightly brown.  Add chopped garlic and sauté 30 seconds longer.  Add tomatoes with their juice, chicken broth, Italian seasoning, and parmesan rind.  Simmer  2-2 ½ hours.  Add Orzo and chopped spinach. Salt and pepper to taste.   Simmer 15-20 minutes or until Orzo is done.  Serve with shredded Mozzarella.  I think it tastes better the 2^nd day.