• Heat the olive oil in a large pot over medium and sauté the onions for 3-4 minutes. Stir in the garlic for 30 seconds. Add in the sausage and using a wooden spoon break up the meat until no longer pink. Stir in the sun dried tomatoes and tomato paste until all is well coated. Stir in the flour until well coated. Then, gradually add in the chicken broth 1 cup at a time and stir. Add in the salt, garlic powder, onion powder, paprika, Italian herb blend. Bring to a boil, lower heat, cover the pot and cook for 15 minutes.
• Stir in the pasta shells. Bring to a boil and simmer, stirring occasionally. Cover the pot and cook for 15-20 minutes or until pasta is cooked al dente. Turn off the heat and stir in the heavy cream and spinach.

Ricotta Scoop Topping:

• While the soup is cooking. In a medium bowl, add in the ricotta, mozzarella, parmesan, basil and mix together until combined. Serve soup with a scoop of this mixture.