Wash and dry all produce. Trim and peel carrot, then dice into small cubes. Halve, peel, and finely chop half the onion (save the rest for another use). 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 with sausage over mediumhigh heat, 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 (use the rest of the spice as you like) to pot. Cook, stirring, until fragrant, about 1 minute. Stir in 3½ cups warm water and stock concentrates, scraping up any browned bits on bottom of pot. Stir in half the fusilli from package (use the rest as you like). Cover pot and bring to a boil, then immediately reduce heat to low. Simmer until fusilli is al dente, about 10 minutes.

Place 2 TBSP butter in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan, ¼ tsp garlic powder, chili flakes (to taste), and a pinch of salt (save the rest of the cheese for the next step; use the rest of the garlic powder as you like). Split ciabatta in half 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 into soup until wilted. Stir in 2 TBSP Parmesan. Season with plenty of salt and pepper. Divide soup between bowls, then sprinkle with remaining Parmesan. Serve with ciabatta on the side for dipping. TIP: If you like it spicy, sprinkle more chili flakes onto the soup or ciabatta