Start by heating a large pot over medium heat. If your sausage is lean, add a drizzle of olive oil. Cook the sausage, breaking it up with a wooden spoon, until it’s browned and cooked through. Scoop it out with a slotted spoon and set it aside on a plate.

In the same pot, toss in your diced onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic, oregano, basil, and red pepper flakes, and cook for another minute. Trust me, your kitchen will smell amazing right about now.

Pour in the chicken broth and add the can of diced tomatoes. Stir everything together and bring it to a gentle simmer. Let it cook for about 10 minutes to let the flavors mingle.

Reduce the heat to low and stir in the heavy cream. Toss in the spinach (or kale if you’re feeling adventurous) and let it wilt. This only takes a minute or two.

Stir in the Parmesan cheese and the cooked sausage. Give it a taste and season with salt and pepper as needed. Simmer for a couple more minutes to make sure everything is warmed through.

Ladle the soup into bowls and top with extra Parmesan if you’d like. Serve with some crusty bread for dunking, and you’ve got yourself a comforting, hearty meal.