In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until it is browned, breaking it up with a spoon as it cooks. If there is excess fat, remove it by draining the sausage on a paper towel-lined plate. Return the sausage to the pot.
Step 2: Sauté the Aromatics
Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir frequently to prevent burning.
Step 3: Add the Broth and Tomatoes
Pour in 4 cups of chicken broth and the can of diced tomatoes (including the juice). Stir to combine and bring the mixture to a simmer. Allow it to cook for about 5 minutes to let the flavors meld together.
Step 4: Incorporate the Cream and Cheese
Reduce the heat to low and slowly stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Add 1 teaspoon of Italian seasoning. Let the soup simmer gently for 10 minutes, stirring occasionally to ensure the cheese melts smoothly and the flavors blend well.
Step 5: Add the Spinach
Add 2 cups of baby spinach to the pot. Cook until the spinach is wilted, which should take about 2 minutes. Stir the soup to distribute the spinach evenly throughout.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Ladle the soup into bowls and serve hot, garnished with extra grated Parmesan cheese if desired. Pair with crusty bread or garlic bread for a complete and comforting meal.
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