Pour olive oil into a big saucepan and bring to a medium boil. When the Italian sausage is browned and cooked through, add it to the pan and break it up with a spoon as you cook. Take the sausage out of the pan and put it aside; save the drained fat.
While the potatoes and carrots aren't required, sauté them as you want. Read on for more vegetables.
Toss in the minced garlic and onion in the same saucepan. Once mellow and aromatic, sauté for three to four minutes.
The Soup Recipe:
Preheat a saucepan and add chicken broth, chopped tomatoes (including juice), Italian seasoning, and red pepper flakes, if desired. Mix thoroughly. Reduce heat to low and simmer for ten minutes.
Include the Spinach and Cream:
The heavy cream and chopped spinach should be stirred in. Allow the soup to gently thicken and the spinach to wilt, which should take about 5 more minutes of simmering.
Serve with Parmesan Cheese:
After the sausage has cooked, add the grated Parmesan and stir to combine. Add seasonings according to your liking.
Add more Parmesan and fresh parsley as a garnish, if you want. Warm it up and serve it with some crusty toast.
The whole process takes 30 minutes, including 10 minutes for preparation and 20 minutes for cooking.
Servings: 4 | Calories: 500
