Sauté the crumbled Italian sausage in a pot with olive oil over medium heat for about 5–7 minutes until browned and cooked through.

Add diced onions, minced garlic, sliced carrots, and chopped celery. Sauté for another 5–7 minutes until vegetables are soft.

Stir in dried basil, oregano, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in chicken broth and diced tomatoes, stir, and bring to a gentle boil over high heat.

Add small pasta and cook for 8–10 minutes until al dente, stirring occasionally.

Return the cooked sausage to the pot and add fresh spinach. Simmer for another 2–3 minutes until spinach is wilted.

Reduce heat to low and mix in grated Parmesan cheese until melted. Taste and add salt as needed.

Serve hot in bowls, garnished with additional Parmesan and fresh herbs if desired.