Step 1: Prepare the Ingredients

Dice the onion, carrots, and celery. Roughly chop the spinach, and mince the garlic. Grate the Parmesan cheese if not pre-grated.

Step 2: Cook the Sausage

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the Italian sausage, breaking it apart with as it cooks. Cook for 5-7 minutes until browned and fully cooked through.

Remove the cooked sausage from the pot using a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 3: Sauté the Vegetables

Add the diced onion, carrots, and celery in the same pot. And Sauté for 5 minutes until softened.

Blend in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4: Build the Broth

Add the diced tomatoes (with their juices), chicken broth, dried basil, and dried oregano to the pot. Stir well to combine, Mix to gentle boil over medium-high heat.

Step 5: Cook the Pasta

Once boiling, reduce the heat to medium and stir in the ditalini pasta.

Cook for 8-10 minutes or until the pasta is tender but still slightly firm (al dente). Stir occasionally to prevent sticking.

Step 6: Add Creaminess

Lower the heat to medium-low. Blend in the heavy cream and grated Parmesan cheese until fully incorporated. The broth should become creamy and smooth.

Return the cooked sausage to the pot and blend to combine.

Step 7: Add Spinach

Blend in the chopped spinach and let it wilt for 2-3 minutes. Taste and adjust seasoning with salt, black pepper, and red pepper flakes (if desired).