Heat olive oil in a large heavy-bottom saucepan or Dutch oven over medium-high heat until shimmering and fragrant.

Remove sausage from casings and add to hot pan, breaking it into bite-sized chunks with a wooden spoon while browning for 5-7 minutes until cooked through and nicely caramelized.

Add diced onion and minced garlic to the pan with browned sausage, stirring frequently and cooking for 3-4 minutes until onion becomes translucent and garlic becomes aromatic.

Pour in chicken broth and add diced carrots, bringing the mixture to a gentle boil before reducing heat to maintain a steady simmer.

Add drained cannellini beans and dried Italian seasoning to the simmering broth, stirring well to combine all ingredients evenly throughout the soup.

Allow soup to simmer uncovered for 15-20 minutes, stirring occasionally, until carrots become tender and flavors meld beautifully together.

Reduce heat to low and slowly stir in heavy cream, mixing gently to incorporate the cream without causing it to curdle or separate.

Add chopped fresh spinach to the creamy soup, stirring until the greens wilt completely and become tender, which takes about 2-3 minutes.

Season soup with salt, black pepper, and optional red pepper flakes to taste, adjusting seasonings as needed to achieve your preferred flavor balance.

Serve hot in bowls garnished with fresh parsley and generous amounts of grated Parmesan cheese for added richness and savory depth.