In a large pot over medium heat, add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5 minutes.

Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.

Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Allow the soup to simmer for 10 minutes.

Add the ditalini pasta and cook according to package instructions until al dente, about 8-10 minutes.

Finally, stir in the chopped spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.