In a big nonstick pot or pan, brown the meat with garlic. Prepare dinner and stir usually till beef is browned and crumbled. Pour right into a colander and drain the fats.
Add beef again to pot. Stir in mushrooms, zucchini, onions, rooster broth, diced tomatoes, pasta sauce, Italian seasoning, crimson pepper flakes, and black pepper. Enhance warmth to excessive and convey soup to a boil, stirring regularly. As soon as boiling, scale back warmth to medium-low and simmer, coated, for 10 minutes.
Uncover and improve warmth to medium-high to return the combination to a boil. Stir within the noodle items. Prepare dinner for about 15-20 minutes, till the noodles are tender, stirring often.
Take away from warmth and stir in spinach. Let sit for five minutes for spinach to cook dinner.
I like this soup thick. If it turns into too thick throughout cooking or too thick to fit your style, add about ½ to 1 cup water. This soup does thicken when refrigerated. As soon as heated it does get thinner.
To Serve: Ladle 2 cups of soup into every bowl. Prime every serving with 2 teaspoons Parmesan cheese.
This soup freezes nice!