Gather your ingredients and finely chop the onion, carrots, and celery. Set a large pot over medium heat and add olive oil. Once heated, add diced onion and sauté until translucent, about 3-4 minutes.

Add the Italian sausage, breaking it apart with a spoon as it cooks. Stir occasionally until browned, about 5-7 minutes.

Add chopped carrots and celery, stirring them in. Pour in chicken broth and scrape the bottom of the pot. Bring to a gentle simmer for about 10 minutes.

Reduce heat to low and gradually stir in the heavy cream until combined. Stir gently for 2-3 minutes.

Fold in fresh spinach and cook for an additional 1-2 minutes until wilted.

Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and sprinkle grated Parmesan cheese on top. Serve hot.