★Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, according to preference)
- 1 medium onion, diced
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/2 tsp red pepper flakes (optional)
★Instructions
- Cook the Sausage*
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the Italian sausage, breaking it up with a spoon as it cooks, until browned and cooked through. Remove the sausage from the pot and set it aside.
- Sauté the Vegetables*
- In the same pot, add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Tomatoes*
- Pour in the chicken broth and diced tomatoes (with their juices).
- Add the dried basil, oregano, and red pepper flakes if using. Stir to combine.
- Simmer*
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
- Add Cream and Parmesan*
- Stir in the heavy cream and grated Parmesan cheese.
- Return the cooked sausage to the pot and let it simmer for another 5-10 minutes.
- Add Spinach*
- Stir in the chopped spinach and let it wilt in the hot soup, about 2-3 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Enjoy!