Heat the pot: Place a large Dutch oven or heavy-bottomed pot over medium-high heat.

Cook the sausage: Add the Italian sausage, breaking it apart with a wooden spoon. Cook until it’s browned and slightly crispy (about 5-7 minutes).

Drain excess fat (if needed): If your sausage releases too much grease, drain some of it, but leave a little behind for extra flavor.

Pro Tip: Lean Sausage: For enhanced browning and flavor when using leaner sausage, add a teaspoon of olive oil to the pot.

Add the onions: Stir in the diced onion and cook for 2-3 minutes until softened.

Stir in the garlic: Add minced garlic and cook for 30 seconds, just until fragrant.

Season: Sprinkle in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well to coat the sausage with aromatic flavors.

Pro Tip: Sautéing the spices for a few seconds helps release their essential oils, intensifying the flavor.

Pour in the chicken broth: Stir in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.

Simmer: Bring to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes to develop the flavors.

Pro Tip: If you want a slightly thicker soup, mash some of the diced tomatoes with a fork before adding them to the pot.

Stir in the pasta (if using): Add ditalini, orzo, or another small pasta and let it cook until tender (about 8-10 minutes).

Add the beans: If using white beans, stir them in at this stage for extra heartiness.

Pro Tip: If making the soup ahead of time, cook the pasta separately and add it when serving to prevent it from getting mushy.

Reduce heat to low: Stir in the heavy cream, letting it blend smoothly into the soup.

Melt in the Parmesan: Slowly add the shredded Parmesan cheese, stirring constantly until fully melted.

Fold in the greens: Add baby spinach or kale and cook for 1-2 minutes until just wilted.

Pro Tip: If the soup looks too thick, add a splash of extra broth or cream until you reach your desired consistency.

Adjust seasoning: Give it a taste and add more salt, black pepper, or red pepper flakes if needed.

Ladle into bowls: Serve hot, garnished with extra Parmesan, fresh basil, or a drizzle of olive oil.

Enjoy with crusty bread: A slice of toasted garlic bread or warm baguette pairs perfectly with this creamy, indulgent soup.