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In a large stockpot or Dutch oven, add in the Italian sausage, minced garlic, and diced yellow onion.
Crumble the sausage as you brown it.
Once the sausage is cooked through and onion is tender, add in the broth, both cans of tomatoes (UNDRAINED), sliced carrots, sliced celery, diced red potatoes (cut pretty small), and chopped bell pepper.
Add in the seasonings: Italian seasoning, oregano, and basil (to taste). I add in salt and pepper to taste here. (Depending on the saltiness of the broth, you might want to completely omit salt).
Bring to a boil and then reduce the heat. Cover the pot and simmer for 20-25 minutes, OR until all the veggies are crisp tender.
Meanwhile, in a separate pan, follow package directions to cook the Orzo to al dente. Drain and rinse in cool water.
Remove the soup from the heat and stir in the cooked and drained orzo. Then, stir in the spinach gently.