Follow these steps to bring this comforting dish to life:

1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, approximately 3 minutes.
3. Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle boil.
4. Reduce the heat, add the heavy cream, dried basil, salt, and black pepper. Simmer for 15 minutes, allowing the flavors to meld together.
5. Stir in the spinach leaves and grated parmesan cheese, cooking until the spinach wilts and the cheese melts, about 3 minutes.
6. Taste and adjust the seasoning if needed, then serve immediately for the best flavor.

Cooking this soup always brings back memories of watching my grandmother as she skillfully balanced flavors without a single measuring cup in sight. It’s a practice I embrace, adding a pinch more of this or a touch of that until it feels just right.