Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks. Remove and set aside.
Sauté the Aromatics: In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Make the Broth: Pour in the chicken broth and bring to a simmer. Stir in the diced tomatoes and the cooked sausage. Add the ditalini pasta and cook according to the pasta's package instructions (about 8-10 minutes).
Add the Cream and Spinach: Stir in the heavy cream, Parmesan cheese, and fresh spinach. Let the soup simmer for another 2-3 minutes, or until the spinach is wilted and the soup is creamy. Season with salt and black pepper to taste.
Serve: Ladle into bowls and garnish with extra Parmesan and fresh parsley. Serve with crusty bread for a complete meal!
