Spinach and Sausage Soup

1/2 pound sweet or hot Italian sausage, casings removed, crumbled
1 tablespoon chopped garlic
1 pound spinach, stems trimmed, or 1 small head (1 lb.) escarole, trimmed and coarsely chopped
3 cans (14½ oz. each) chicken broth
1/2 cup broken (1-inch) pieces capellini or vermicelli
4 slices crusty French or Italian bread, 1/2 inch thick
4 teaspoons extra-virgin olive oil
2 teaspoons freshly grated Parmesan cheese, divided

1. Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until browned, 2 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. (If using escarole, add to pot and boil 3 minutes). Add capellini, cover and boil 2 minutes more.

2. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoon oil; sprinkle each with 1/2 teaspoon Parmesan. Divide soup among 4 large soup bowls and top each serving with prepared toasts.