Step 1

Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large stockpot over medium-high heat. Add the Italian sausage, onion, bell pepper. Sauté the mixture, using a wooden spoon to occasionally stir the mixture and break up the sausage as it cooks, until the sausage is browned. Add the garlic and sauté, stirring frequently, for 1 more minute.

Step 2

Add the chicken stock, Italian seasoning, red pepper flakes and stir to combine. Drain the rest of the oil from the sun-dried tomatoes, then roughly chop the tomatoes and add them to the soup. Continue cooking until the broth reaches a simmer. Add the pasta and stir to combine. Continue to simmer, lowering the heat when needed so that the soup continues at a low simmer (not fully boiling) until the pasta is nearly al dente.

Step 3

Add the cream, spinach, half of the basil and stir gently until the spinach has wilted. Give the soup a taste and season with salt and pepper and/or extra cream, if desired.

Step 4

Serve. Serve immediately, garnished with your preferred toppings, and enjoy!