Ingredients:

  • 1 lb Italian sausage, casings removed (mild or spicy based on preference)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Olive oil for cooking

Instructions:

  1. In a large pot over medium heat, add a splash of olive oil. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks (about 5–7 minutes). Drain excess fat if necessary.
  2. To the pot, add the diced onion, carrots, and celery. Sauté until the vegetables are tender (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth and add the canned tomatoes (with juice). Bring to a simmer.
  4. Lower heat to medium-low; stir in heavy cream and grated Parmesan cheese until smooth. Allow it to simmer gently for about 10 minutes.
  5. Stir in fresh spinach,dried oregano ,red pepper flakes(if using),salt ,and black pepper to taste.Cook just until spinach is wilted.
  6. Ladle soup into bowls; garnish with extra Parmesan cheese if desired. Enjoy warm!