Wash and dry all produce. Peel and dice carrot into small cubes. Halve, peel, and finely chop onion. Dice tomato.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, about 7 minutes.

Add another drizzle of olive oil to pot, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until just softened, about 5 minutes.

Add tomato, ¼ tsp garlic powder, and half the Tuscan Heat Spice to pot (use the rest of the spice as you like). Cook, stirring, until fragrant, about 1 minute. Stir in stock concentrates and 3½ cups warm water (6 cups for 4 servings), scraping up any browned bits on bottom of pot. Add half the gemelli (all for 4 servings). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, about 10 minutes.

Meanwhile, place 2 TBSP butter in a small microwave-safe bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan, ¼ tsp garlic powder, a pinch of salt, and a pinch of chili flakes (save the rest of the cheese for the next step; use the rest of the garlic powder as you like). Halve ciabatta and toast in a toaster or toaster oven until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.

Stir spinach and 2 TBSP Parmesan into soup until spinach has melted. Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan and a pinch of remaining chili flakes if you like. Serve with toasts on the side for dipping.