In a large pot over medium heat, add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5 minutes.

Add the diced onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the chicken broth and bring the mixture to a boil.

Reduce heat to a simmer and add the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined.

Add the baby spinach and cook for another 2-3 minutes until wilted.

Taste and adjust seasoning if necessary before serving.