Step 1

In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving enough drippings in the pot to sauté the onion.

Step 2

In the same pot, add the diced onion and cook over medium heat until softened and translucent, about 5 minutes.

Step 3

Pour in the chicken broth and bring it to a boil. Once boiling, add the rigatoni pasta and cook until al dente, according to the package instructions, usually around 10-12 minutes.

Step 4

Reduce the heat to medium-low and stir in the fresh spinach until it wilts.

Step 5

Turn off the heat and pour in the heavy cream, stirring gently to combine and create a creamy broth.

Step 6

Add the cooked sausage back into the pot, along with the Parmesan cheese. Stir everything together and let it simmer for another couple of minutes to allow the flavors to meld.

Step 7

If desired, sprinkle in red pepper flakes for a spicier kick or some Italian seasoning for extra depth of flavor.

Step 8

Season and Serve. Taste the soup and season with salt and black pepper to your personal taste. Ladle the creamy Italian sausage soup into bowls and serve with crusty bread on the side for dipping.