Instructions:

1. *Cook the Italian Sausage*: In a large pot or Dutch oven, cook the sliced Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.

2. *Soften the Onions and Garlic*: Add the chopped onions and minced garlic to the pot and cook until the onions are translucent, about 3-4 minutes.

3. *Add the Carrots and Potatoes*: Add the chopped carrots and potatoes to the pot. Cook for 5 minutes, stirring occasionally.

4. *Add the Chicken Broth, Diced Tomatoes, Basil, and Oregano*: Pour in the chicken broth, diced tomatoes, dried basil, and dried oregano. Stir to combine.

5. *Bring to a Boil and Simmer*: Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.

6. *Stir in the Spinach*: Stir in the fresh spinach leaves and cook until wilted.

7. *Season and Serve*: Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.