In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon. Remove excess fat if necessary.
Add chopped onion and minced garlic to the pot, and cook until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and diced tomatoes, and bring to a simmer.
Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for 10 minutes, stirring occasionally.
Add baby spinach and cook until wilted, about 2 minutes.
Season with salt and pepper to taste.
Notes:
For a thicker soup, add a tablespoon of cornstarch mixed with a tablespoon of water.
Serve with crusty bread or garlic bread for a comforting meal.
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