Step 1

Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.

Step 2

Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.

Step 3

Bring to a boil then lower the heat to simmer.

Step 4

Place the remaining cup of bone broth and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.

Step 5

Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.

Step 6

Serve topped with shredded parmesan cheese.