This hearty pot starts with savory Italian sausage browned until deeply caramelized, then built out with sweet carrots, celery, and onion softened right in those flavorful drippings. Garlic and tomato paste deepen the base before diced tomatoes and a generous amount of chicken broth turn everything into a rich, simmering soup studded with red pepper flakes for a little kick. Fresh baby spinach gets stirred in at the end so it wilts into silky ribbons throughout the broth, and a shower of chopped parsley brightens the whole pot. A finishing dusting of grated Parmesan adds a salty, savory edge right before serving. It's a cozy, ladle-worthy bowl that comes together in one pot, and it's a great pick to keep in a gluten free dinner rotation.
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Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
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