1. Heat olive oil in a large pot over medium heat. Add sausage, break it apart with a spoon, and cook until browned, about 6–8 minutes. Remove from pot and set aside.

2. In the same pot, add more olive oil if needed, then sauté onion and carrots until softened, about 5 minutes. Add garlic and cook for another minute.

3. Stir in diced tomatoes with their juice and chicken broth. Scrape up any browned bits on the bottom of the pot.

4. Return sausage to the pot, then add cannellini beans. Bring the soup to a boil, then reduce heat and simmer uncovered for 15–20 minutes.

5. Add fresh spinach and simmer another 2–3 minutes until wilted. Season with salt, pepper, and red pepper flakes if desired.

6. Serve hot, garnished with thyme or parsley, and enjoy with crusty bread or salad.