- Sauté the onion and peppers in oil in a large saucepan.
- Add the garlic and beef and fry until meat is no longer pink.
- Add the Italian spices and season to taste. Add the tomatoes and beef stock. Bring to a boil.
- Add the pasta and cook 6 minutes.
- Add the spinach and cook 1 or 2 minutes.
- Serve with shaved Parmesan, if using.
Chef’s secret
If there is leftover soup, the pasta will likely absorb the liquid. If this is the case, add some beef stock and reheat it on the stove.