In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and Italian sausage to the pot. Cook until the sausage is browned and cooked through, breaking it apart with a spoon as it cooks.

Pour in the chicken broth and bring the mixture to a boil.

Add the ditalini pasta to the pot and cook according to the package instructions until al dente.

Reduce the heat and stir in the heavy cream, Parmesan cheese, and spinach. Allow the soup to simmer for an additional 5 minutes.

Season with Italian seasoning, salt, and pepper to taste.

Serve hot, garnished with additional Parmesan cheese if desired.