Brown the Sausage:

• In a large pot or Dutch oven, heat the olive oil over medium heat.

• Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes).

• Remove the sausage from the pot and set it aside.

Sauté the Vegetables:

• In the same pot, add the diced onion and cook until softened (about 3 minutes).

• Add the minced garlic and sauté for an additional 1 minute until fragrant.

Cook the Soup:

• Add the diced potatoes and sliced carrots to the pot.

• Pour in the chicken broth and bring to a boil.

• Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.

Add the Sausage and Cream:

• Return the cooked sausage to the pot and stir in the heavy cream.

• Add the dried oregano, basil, salt, and pepper. Stir to combine.

• Continue to cook for an additional 5 minutes, allowing the soup to thicken slightly.

Finish with Spinach:

• Stir in the chopped spinach and cook for another 2-3 minutes, just until the spinach wilts.

Serve:

• Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese for extra flavor.

• Serve hot with crusty bread on the side.