In a large pot, heat a splash of olive oil over medium heat. Add the Italian sausage and cook for about 5–7 minutes, breaking it into crumbles as it browns.

Next, add the diced yellow onion, chopped carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Stir in minced garlic, Italian seasoning, and red pepper flakes, cooking for an additional minute.

Pour in the chicken broth, stir well, and bring to a gentle simmer for about 10 minutes.

Stir in the ditalini pasta and cook according to package instructions, usually around 8–10 minutes.

Reduce the heat to low and gently stir in the heavy cream and grated Parmesan cheese until melted.

Add in the fresh spinach and cook for another 2 minutes until it wilts.

Taste and adjust the seasoning with salt and black pepper as needed. Serve immediately.