Creamy Spinach & Sausage Pasta

This is a recipe I adapted from Budget Bytes. It is spicy so if you don't like that much spice consider doing one can of diced tomatoes with green chillies and one diced tomatoes. My family loves this meal. -Kristin

8 oz. smoked sausage
2 T. olive oil
1 medium onion, diced
2 (14.5 oz.) can diced tomatoes w/ green chillies
4 cups chicken broth
16 oz. egg noodles (or other pasta)
6 cups fresh spinach
2 cups shredded Monterrey jack cheese
2 green onions, (opt.)

• Thinly slice the sausage and add to large skillet with the olive oil.
• Saute until nicely browned. (about 5-7 minutes)  Drain off excess fat.
• Add onion to skillet and saute till softened.
• Add the tomatoes and chicken broth.  Stir to combine and dissolve any browned bits on the bottom of skillet.
• At this point transfer to large pot (unless your skillet is really large) and add the uncooked pasta and make sure it is all submerged under the liquid.  Place a lid on and allow the mixture to come to a boil.  Once it reaches a boil, turn the heat down to low and let simmer until pasta is tender.  Stir once and awhile to make sure pasta is not sticking to the bottom of pan.
• When pasta is at desired tenderness add the spinach one cup at a time and stir until wilted.
• Sprinkle the shredded cheese on top and stir in if desired.  
• Top with green onions and serve.