Brown the Sausage: Heat a large Dutch oven or soup pot over medium-high heat. Add 1 lb ground Italian sausage and diced onion 🥩🧅. Cook for 6 to 8 minutes, breaking the meat into small pieces with a spoon until completely browned. Drain excess fat if needed.
Sauté the Aromatics: Reduce heat to medium. Stir in minced garlic, Italian seasoning, onion powder, red pepper flakes, salt, and pepper 🧄🌿. Sauté for 1 minute until fragrant.
Simmer the Broth: Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices 🍅. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and let simmer uncovered for 10 minutes so the flavors blend together.
Add Heavy Cream & Greens: Turn heat to low. Stir in 1 cup heavy cream and fresh spinach or chopped kale (if using) 🥛🥬. Simmer gently for 2 to 3 minutes until the cream is hot and greens are wilted.
Garnish & Serve: Ladle warm soup into bowls 🥣. Top generously with fresh chopped parsley and freshly grated parmesan cheese 🧀. Serve alongside warm garlic bread or crusty Italian bread! 🥖✨
