Stoked at Home

1 Add the carrots, celery and onions into a large pot or dutch oven with 2 tbsp of olive oil and cook for 5 minutes over medium-high heat.
2 Add 1 lb of country or hot italian sausage to the veggies with 1/2 tsp of salt and 1/2 tsp of pepper, continue to cook until the sausage is browned.
3 While the sausage is browning- open up all of your cans. No need to drain any of them, we want all of the liquid to be incorporated into our soup.
4 Take the italian stewed tomatoes and blend them in an emulsifier or bullet for just a few seconds or until they become more of a tomato sauce, rather than whole tomatoes.  If you do not have and emulsifer, just use a can of tomato sauce with garlic and basil in place of the italian stewed tomatoes. 
5 When the sausage is done cooking, start adding in all of the canned items, seasoning, remaining 1/2 tsp of black pepper and worchestire sauce (save the noodles and spinach for the very end). Let the soup come to a  light boil, turn down the heat to a medium setting, cover and continue to cook for 30 minutes, stirring occasionally.
6 After the soup has cooked for at least 30 minutes, add the noodles and continue to cook for another 12 minutes.
7 When the noodles are done, add the spinach and turn off the heat or continue to cook on a low setting until ready to serve.
8 I like to let the soup sit for a few hour before serving- just to let all of those flavors really come together, but you can serve immediately.
9 Top with grated parmesan cheese (+ grilled cheese sandwiches) and serve!
10 Store in a tupperware container in the refrigerator for up to 4 days. 
11 **** I have provided instructions for different cooking methods above.