Brown the sausage in a large saucepan over medium-high heat until crumbly. Remove the sausage from the pan and drain all but 1 tablespoon of the fat. Add the onion to the pan and saute over medium heat until tender, about 5 minutes. Return the sausage to the pan, stir in the garlic, basil, oregano and anise seed, and cook 2 minutes. Add chicken broth, diced tomatoes and tomato sauce, and bring to a boil over high heat. Stir in the pasta and cook, according to the manufacturer's recommended cook time, until the pasta is al dente. Remove the saucepan from the heat and stir in the spinach and the mozzarella. Serve the soup immediately topped with Parmesan cheese.
From "The Spice Kitchen: Everyday Cooking with Organic Spices," by Sara Engram and Katie Luber, Andrews McMeel Publishing, LLC.
Nutrition information
