In a large dutch oven, heat oil and sauté onion and garlic for 2 minutes until fragrant.
Add in turkey and sausage, and cook until no pink remains, about 5-6 minutes.
Add in tomatoes, broth, spices, and fresh basil. Bring to a boil then reduce heat and let simmer for 10 minutes.
Add in noodles and let simmer for 15-20 minutes until cooked.
Add in spinach and let wilt, for 30 seconds max. Taste and adjust spices as desired.
Serve hot with basil and optional cheese for garnish, as desired!
When reheating for later, you may want to add additional chicken broth to the pot. If so, taste and adjust spices as desired!
My favorite way to make this is to use ground turkey and spicy Italian turkey sauce.
Make it in the slow cooker: Cook onion, garlic, beef and sausage over medium-high heat until no pink remains; drain. Place in slow cooker. Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 8 hours or high 3 hours. Cook pasta according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10 minutes!