Get out a large dutch oven and heat the Olive Oil (2 tablespoon) in it over medium high heat. Add the Chicken Sausage (24 ounce) and let them get some color on the outside for 5-6 minutes. They do not have to be completely cooked through. Transfer them to a plate.
Add Butter (1 tablespoon) then Garlic (5 clove), Red Potato (4), Carrot (3), Roasted Red Peppers (1 jar), and Onion (1) in it for 6-8 minutes to let them get really soft and fragrant.
While they cook, season everything with Salt (1/2 teaspoon), Dried Parsley (1 teaspoon), Dried Tarragon (1 teaspoon), Dried Thyme (1/2 teaspoon), and Ground Black Pepper (2 pinch).
Stir in the Tomato Paste (1 tablespoon) and All-Purpose Flour (1/4 cup) to thicken it all and let it all cook for another minute.
Pour in Chicken Stock (4 cup), Diced Tomatoes (1 can), Fresh Baby Spinach (1 cup), and Fresh Basil (1/4 cup) and give everything a big stir.
Cover the dutch oven with its lid and let the soup gently boil on medium heat for 20 or so minutes.
Stir in the Heavy Cream (1 3/4 cup) and Parmesan Cheese (1 cup) and let it cook for another couple of minutes.
Take it off the heat and ladle the soup into pretty bowls. Top each bowl with grated parmesan and chopped basil, and serve immediately with crusty bread for dipping! Enjoy! It also makes fantastic leftovers since this recipe makes a lot.