1 pound Italian sausage, casings removed 1 onion, chopped 2 cloves garlic, minced 3 cups chicken broth 2 cups heavy cream 1 cup grated Parmesan cheese 2 cups baby spinach 1 cup sliced mushrooms 1 cup diced potatoes 1 teaspoon dried oregano 1/2 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil

In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.
Add the chopped onion and minced garlic to the pot, and cook until the onion is translucent, about 3-4 minutes.
Stir in the sliced mushrooms and cook for another 3 minutes.
Add the chicken broth, diced tomatoes, dried oregano, and dried basil. Bring to a simmer and cook for 10 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook until the cheese is melted and the soup is creamy.
Add the baby spinach and cook until wilted, about 2 minutes.