Sausage & Spinach Soup

(NOTE: Above image is with shell pasta, not the Ditalini (tubes) I usually use.)

4-6 Hot Italian Sausages
Olive Oil
2 chopped Garlic Cloves
1 can Beer
¾ cup Ditalini pasta
1 can Cannellini White Beans
1 can Peeled Plum Tomatoes, cut into chunks, with juice
1/2 lb. sliced fresh Mushrooms
1 small bag Spinach
Water if needed
Herbs: Basil, Oregano, Chili Powder, Salt, & Pepper

Brown sausages in olive oil, take out and slice and toss back into pot with garlic for a few minutes. Add in beer, beans, mushrooms, tomatoes, and herbs to taste. Meanwhile, cook pasta separately to al dente stage, drain and add to soup. Add water if needed (I like to keep it fairly thick, but usually do add some water at this stage. On low simmer, and just before serving, add in washed and drained spinach (either baby or cut up regular size) on top and cover for a minute or two.