Step 1

Cook pasta: Fill a large pot with 4 quarts of water. Bring to a boil and generously season water with salt. Cook pasta to al dente according to package directions. Drain cooked pasta and rinse with cold water. Drain again. Set aside.

Step 2

Brown sausage: In the same pot, heat oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Remove the sausage to a paper towel lined plate to drain. Set aside. Drain all but 1 tablespoon of fat from the pan.

Step 3

Cook vegetables: Add the onions, carrots and celery to the pot. Season with salt and pepper. Cook, stirring frequently, until the onions are softened, about 5-8 minutes. Add in the garlic and Italian seasoning. Sauté until fragrant, about 30 seconds to 1 minute. Add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.

Step 4

Add liquids and sausage: Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, parmesan rind (if using) and reserved sausage. Bring the soup to a boil, then immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes.

Step 5

Add the cream: Add in the heavy cream. Stir to combine. Simmer 8-10 additional minutes or until soup is warmed throughout. Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper.

Step 6

Add pasta and spinach: Right before serving, turn heat to low and stir in the pasta and spinach. ALTERNATIVELY: Divide the spinach and pasta among serving bowls and then ladle the soup over the top. (SEE NOTES)

Step 7

To serve: Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!