Step 1: Brown the Sausage

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook for 5-7 minutes, or until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2: Sauté the Vegetables

Add the diced onion, carrot, and celery to the pot. Sauté for 5-6 minutes, or until softened and fragrant. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for an additional 1-2 minutes.

Step 3: Build the Broth

Pour in the chicken broth, scraping the bottom of the pot to release any browned bits (this adds flavor to the soup). Return the browned sausage to the pot and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.

Step 4: Add the Cream and Parmesan

Reduce the heat to low and slowly stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is fully melted and the soup has a creamy consistency.

Step 5: Add the Greens

Stir in the spinach (or kale) and let it wilt for 2-3 minutes. Taste the soup and adjust the seasoning with salt and black pepper as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with additional Parmesan cheese, fresh parsley, or a drizzle of olive oil. Serve hot with crusty bread or crackers for dipping.