Begin by heating a Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart, until golden brown, about 10 to 15 minutes.

Reduce the heat to medium and add the diced onions, celery, and carrots. Sauté for about 3 to 5 minutes until onions turn translucent.

Stir in the minced garlic and cook for 1 minute until fragrant. Then mix in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.

Pour in the chicken broth and the white beans, scraping the bottom to release any flavorful bits. Bring to a gentle simmer and cook for about 6 to 7 minutes.

Stir in the heavy cream and fresh spinach, allowing the heat to wilt the spinach for about 5 minutes.

Ladle the soup into bowls, garnish with fresh parsley, and serve warm, potentially with crusty bread.