Cook the Sausage:
In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.

Sauté the Vegetables:
In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.

Add Broth and Herbs:
Pour in the chicken broth, then stir in the oregano and basil. Bring the mixture to a boil.

Cook the Pasta:
Add the Ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy:
Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.

Add Spinach:
Stir in the fresh spinach until it wilts into the soup. Season with salt and pepper to taste.

Serve and Garnish:
Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!