1️⃣ Brown the sausage:
In a large pot over medium heat, add the Italian sausage. Use a spatula to break up the sausage as it cooks, stirring until it’s browned and fully cooked. Remove the sausage with a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.

2️⃣ Sauté the aromatics:
In the same pot, add the olive oil and diced onion. Cook for about 5 minutes or until the onion becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.

3️⃣ Add broth and seasonings:
Pour in the chicken broth and bring it to a gentle boil. Reduce the heat to a simmer, then add the heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.

4️⃣ Cook the pasta:
Add the ditalini pasta to the pot and simmer for about 8 minutes, or until the pasta is al dente. Stir occasionally to prevent it from sticking to the bottom.

5️⃣ Combine sausage and spinach:
Return the browned sausage to the pot. Add the chopped spinach and cook for 2 minutes or until the spinach has wilted.

6️⃣ Add Parmesan for creaminess:
Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and fully incorporates, giving the soup a rich, creamy texture.

7️⃣ Serve:
Ladle the soup into bowls and garnish with additional Parmesan and chopped parsley for extra flavor and a pop of color. Enjoy while hot!