In a large pot or Dutch oven over medium heat, add olive oil then sausage. Cook for about 5 minutes, breaking it up, until browned. Add onion and garlic, stirring until onion softens and scent rises.

Pour in the chicken/bone broth, add diced zucchini and the can of diced tomatoes (include juices). Bring to a gentle boil, then reduce to simmer for 10 minutes, until zucchini is nearly tender.

In a bowl, whisk together Greek yogurt, cream cheese, basil, oregano, smoked paprika, salt and pepper until smooth and lump-free.

Ladle about 1 cup of the hot soup broth into the yogurt-cream cheese mix, whisking to temper it. Then slowly pour this mixture back into the pot, stirring to combine. Simmer gently (do not boil) for 3-5 minutes until broth turns silky.

Stir in chopped spinach and cook for another 2 minutes, until it’s wilted but still bright green.

Ladle into bowls and top with Parmesan, parsley, or red pepper flakes as desired. Serve immediately and enjoy the steam-rising comfort.