Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, sweet or hot, casings removed (450g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 4 cups chicken broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon salt, or to taste (2.5ml)
  • 1/4 teaspoon black pepper, or to taste (1.25ml)
  • 10 ounces fresh spinach, washed and roughly chopped (280g)
  • 1/2 cup heavy cream (120ml) (Optional, for extra richness)
  • Grated Parmesan cheese, for serving (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in chicken broth and diced tomatoes (with their juice). Stir in Italian seasoning, salt, and pepper. Bring to a simmer.
  4. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
  5. Stir in spinach and cooked sausage. Cook until spinach is wilted, about 2-3 minutes.
  6. If using, stir in heavy cream. Heat through. Do NOT boil after adding the cream.
  7. Ladle soup into bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.