In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up into crumbles. Cook for about 5–7 minutes until browned and fully cooked. Remove the sausage and set aside.

Add a chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5–7 minutes until the vegetables are tender and the onion is translucent.

Stir in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and a pinch of ground black pepper. Cook for an additional minute to release their oils.

Pour in 6 cups of chicken broth and add 1 can of diced tomatoes. Bring to a gentle boil, then reduce to a simmer for a few minutes.

Add 1 cup of small pasta to the simmering broth and cook for 8–10 minutes until al dente.

Return the sausage to the pot and stir well to combine for another 2–3 minutes.

Stir in 4 cups of fresh spinach and cook for another 2 minutes until wilted.

Remove from heat and mix in 1 cup of grated Parmesan cheese until melted. Taste and adjust salt if needed.

Ladle into bowls and garnish with extra Parmesan cheese. Serve with crusty bread for a complete meal.