Heat 2 tablespoons of olive oil in a large pot over medium heat.

Dice 1 small yellow onion, 2 carrots, and ½ a celery heart. Add them to the pot and sauté until the vegetables begin to soften, about 5-7 minutes.

Add 3 cloves of minced garlic, ½ teaspoon of thyme, and ½ teaspoon of oregano to the pot. Stir and cook for an additional 1-2 minutes until the garlic is fragrant.

Pour in 1 can of petite diced tomatoes (undrained) and 32 ounces of vegetable broth. Stir well to combine.

Add ¼ teaspoon of red pepper flakes for a hint of spice. Adjust the amount according to your taste preference.

Slice 4 chicken sausages into bite-sized pieces and add them to the soup. Stir and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.

Once the sausage is cooked through and the vegetables are tender, stir in 3 cups of fresh arugula. Let it wilt into the soup for about 1-2 minutes.

Taste the soup and adjust the seasoning if necessary. You can add salt and pepper according to your taste.

Serve the soup hot, garnished with freshly grated Parmesan cheese. Enjoy your hearty and flavorful Chicken Soup with Arugula!