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In a large pot over medium heat, brown the sausage, breaking it up into bite-sized pieces as it cooks.
When sausage is about half-way browned, add onion and red pepper. Cook until onion and red pepper are softened and sausage is nicely browned.
Add garlic to sausage mixture and cook for 1 minute more.
Now slide everything to one side of pot. Add butter to the empty side of pot. Once butter is melted, sprinkle flour over the butter, whisking to completely incorporate (a flat whisk works awesome here!). This mixture will be thick. Cook for 1 minute, whisking constantly.
Slowly add two cups of the chicken broth over the flour and butter mixture, whisking constantly to combine. Then add remaining six cups chicken broth and bring everything in the pot together. Increase heat to medium-high and bring mixture to a boil.
Add frozen homestyle egg noodles and give the mixture a stir. Once the mixture returns to a boil, turn heat down to medium/medium-high and add the salt, basil, thyme, savory, and black pepper. Simmer for 20 minutes, stirring occasionally.
Add spinach and cook for about 3 minutes more. Serve hot.