Fennel And Tomato Soup With Italian Sausages

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1 tablespoon olive oil

1 large fennel bulb (about 1 pound), cut into 1/3-inch dice

1 large onion, diced

1 large garlic clove, minced

1 tablespoon tomato paste

4 1/2 cups chicken stock or canned low-sodium broth

One 14-ounce can Italian plum tomatoes with their juices, coarsely chopped

Salt and freshly ground pepper

1/2 pound sweet Italian sausage

1/2 pound hot Italian sausage

3/4 cup orzo

2 cups shredded fresh spinach leaves

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