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Heat the olive oil in a large pot over medium-high heat.
Add in the sausage and use a wooden spoon to break up the meat until no longer pink.
Next, add in the onion and pepper, sauté for 4-5 minutes on medium heat.
Stir in the garlic for 30 seconds.
Stir in tomato paste and sun dried tomatoes to coat.
Stir in the salt, garlic powder, onion powder, paprika, Italian herb blend and brown sugar.
Then, add in the cabbage and sauté for 5 minutes.
Pour in the chicken broth and bring to a boil.
Cover the pot with a lid and simmer on low heat.
Cook for 25 minutes.
Taste and adjust with salt or sugar if needed.
Remove the pot from the burner and mix in the spinach, heavy cream, parmesan cheese.
Garnish with parsley and more freshly grated parmesan.