Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add 1 chopped onion and 3 minced garlic cloves, stirring frequently until the onions soften and become translucent, about 3-4 minutes.

Add 1 pound of Italian sausage to the pot, breaking it apart as it cooks. Sauté for 4-5 minutes, or until the sausage is browned and fully cooked through.

Stir in 1 chopped zucchini, followed by 4 cups of chicken bone broth, 1 can of diced tomatoes, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 bay leaf, and a pinch of cayenne pepper. Bring to a boil, then reduce to a simmer for about 10 minutes.

In a medium bowl, whisk together 4 ounces of cream cheese and 1 cup of the warm bone broth until smooth.

Pour the cream cheese mixture into the simmering soup while stirring well to combine. Next, add 2 cups of chopped fresh spinach and allow it to wilt for 2-3 minutes, then simmer for an additional 5 minutes.

Ladle the soup into bowls and top each with a sprinkle of shredded Parmesan cheese. Serve warm.