Brown the beef with the Italian seasoning in a little bit of friendly fat (butter, coconut oil, lard), in a big stock pot, and set aside – don’t drain the fat – that is major flavor!
Add some friendly fat and the onions to the pot you just cooked the beef in. Saute them in the beef fat and butter with a pinch of salt to bring out their juices and sweeten. About 5-10 minutes.
Add the garlic and cook for a minute.
Add the stock, beef, and tomatoes and bring to a boil.
Do not reduce to a simmer – add the noodles and boil in the stock until the pasta is cooked.
Turn the heat down to low and add the spinach to wilt and cook through, and melt in the parmesan.
Sea salt and pepper to taste.