Chop all vegetables (tomatoes, zucchini, mushrooms, peppers) into large 1.5-2 inch chunks (zucchini works best when cut into wedges, not rounds; mushrooms work best when quartered). Slice sausage into 1-inch rounds. Separate onions and sausage, and set the rest aside.

In a large stock pot, add sausage rounds, garlic, onions, olive oil, and salt. Heat on medium-high and let onions cook for 5-7 minutes, or until onions are fragrant and somewhat softened and the sausage has begun to brown lightly.

Add remaining chopped vegetables, pasta sauce, water/broth, and Italian seasoning. Bring to a boil on high heat (about 5 minutes), then reduce to a simmer on medium heat. Let simmer for at least 30 minutes, or until stew has reduced by about 1 inch in the pot.

Add frozen pasta, spinach, and arugula. Stir to ensure all frozen pasta is submerged. Cover and return to a boil for 10 minutes.

Remove from heat and serve immediately with pesto and ricotta in each bowl.