Brown the Sausage: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.

Sauté Aromatics: Add 1 chopped yellow onion and 2 minced garlic cloves to the pot. Sauté for about 2-3 minutes, or until the onion is soft and translucent.

Add Broth and Tomatoes: Pour in 6 cups of chicken broth and add 1 can of diced tomatoes. Stir in 2 teaspoons of Italian seasoning and bring to a gentle simmer.

Cook the Pasta: Add 1 cup of ditalini pasta and cook according to package instructions, typically about 8-10 minutes.

Finish the Soup: Lower heat, stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 2 cups of fresh spinach. Heat for an additional 2-3 minutes until spinach wilts.

Serve: Ladle into bowls, garnishing with Parmesan cheese and olive oil if desired.