1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove the sausage with a slotted spoon and set aside.
2. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot.
4. Add the diced tomatoes and return the sausage to the pot. Simmer for 10 minutes to let the flavors meld together.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, stirring until the cheese has melted into the soup.
6. Gently fold in the spinach and cook until wilted, about 2 minutes. Taste and season with salt, pepper, and red pepper flakes if desired.
7. Serve hot, with extra Parmesan sprinkled on top if desired.

One of my favorite memories is watching my grandmother make soup, her hands moving deftly as she transformed simple ingredients into something extraordinary. I try to channel that same energy in my kitchen, allowing the cooking process to be a moment of creativity and love.