• 1 pound Italian sausage (mild or spicy, depending on your preference)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup heavy cream or half-and-half (use half-and-half for a lighter option)
• 2 cups fresh baby spinach, roughly chopped
• 1 cup small pasta, like ditalini or elbow macaroni
• 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and freshly ground black pepper to taste

If you want to make this soup vegetarian, try substituting the Italian sausage with plant-based sausage or hearty mushrooms, and swap the chicken broth for vegetable broth. For a gluten-free version, use gluten-free pasta or skip the pasta altogether and add extra vegetables like zucchini or cauliflower.