In a large pot over medium heat, crumble and cook the Italian sausage until it’s browned and cooked through, about 5-7 minutes. Stir occasionally.

Add diced onion, carrots, and celery to the pot, sautéing for about 5-7 minutes until the vegetables are softened. Stir in minced garlic, Italian seasoning, and red pepper flakes, cooking for an additional minute.

Pour in the chicken broth, ensuring you scrape up any browned bits stuck to the bottom of the pot. Increase the heat to bring to a simmer, then reduce to low and let it cook for about 10 minutes.

Stir in the ditalini pasta, cooking according to package instructions—usually 8-10 minutes—stirring occasionally to prevent sticking.

Once the pasta is ready, reduce heat to low and mix in the heavy cream and freshly grated Parmesan cheese until melted and creamy. Add fresh spinach, folding it into the soup until it wilts.

Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with extra Parmesan and fresh parsley.