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Cook the Sausage: In a large pot, heat the 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 the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes, until the vegetables are softened.
Add Broth and Herbs: Pour in the chicken broth and stir in the dried 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.
Serve and Garnish: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley if desired.