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© Meredith Corporation. All rights reserved. Used with permission.
In a large stockpot or Dutch oven, heat oil over medium-high heat. Crumble in sausage and brown, 5 minutes. Add onion and cook 2 minutes.
Stir in chicken broth, water, tomatoes, pasta and garlic salt. Bring to a boil and cook, stirring frequently, 9 minutes. Stir in spinach in batches. Remove from heat, cover and let stand 5 minutes. Uncover and fold in ricotta. Divide among bowls and garnish with fresh basil.