Italian Sausage, Spinach, and Pasta

• 2 lb Italian sausage, cut in half lengthwise and sliced into 1" pieces
• 1 large onion, chopped
• 5 to 6 cups low-sodium chicken broth
• 1 lb thin spaghetti, broken into thirds
• 2 bags (10 ounces each) spinach, stems removed
• 1 cup half-and-half
• 1/2 cup Parmesan cheese

1. Cook the sausage in a large pot over medium heat.
2. After ~2m, add the onion and cook, stirring, until the sausage is cooked through, ~5m.
3. Spoon or drain off fat, then add chicken broth and bring to a boil.
4. Add the spaghetti and cook until al dente, stirring occasionally, ~8m.
5. Add the spinach, in batches if necessary, covering to wilt, ~3m.
6. Stir in the half-and-half and Parmesan cheese, then continue to stir until the sauce thickens, ~5m.