In a large saucepan, cook crumbled sausage, chopped onion, and minced garlic on medium heat for about 7 to 10 minutes until the sausage is cooked, regularly stirring. Drain excess fat. Add Italian seasoning, paprika, red pepper flakes, and tomato paste, and stir well. Add chicken broth and stir to dissolve the tomato paste, bringing to a boil.

Clean the potatoes. Cut them into 1-inch cubes and add them to the soup along with diced carrots. Reduce heat slightly and simmer, uncovered, until the potatoes are fork tender, about 25 minutes.

Once the potatoes are tender, add 2 heaping cups of spinach and cook for a couple of minutes until the spinach is submerged.

Add heavy cream. Season with salt and red pepper flakes to taste. Top with fresh herbs and red pepper flakes.