1. Cook the sausage:
   • In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through, breaking it into crumbles as it cooks.
   • Remove excess grease if needed, leaving about 1 tablespoon in the pot.
2. Sauté the aromatics:
   • Add the chopped onion to the pot and sauté until softened, about 3-4 minutes.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Build the soup base:
   • Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
   • Add the diced tomatoes, Italian seasoning, red pepper flakes (if using), and bring to a simmer.
4. Add the creaminess:
   • Reduce the heat to low. Stir in the cream cheese until fully melted and incorporated into the broth.
   • Add the heavy cream and Parmesan cheese, stirring until the soup is creamy and smooth.
5. Finish the soup:
   • Stir in the fresh spinach (if using) and cook until wilted, about 1-2 minutes.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh basil or parsley.
   • Serve hot with crusty bread or garlic toast for dipping.

Notes:

• For a lighter version, use half-and-half instead of heavy cream.
• Add chopped bell peppers, zucchini, or mushrooms for extra veggies.
• Swap Italian sausage for ground chicken or turkey for a leaner option.