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

Simmer. Add the chicken stock, Italian seasoning, and 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.

Season. Add the heavy cream, spinach, and half of the fresh 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.

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