Tuscan White Bean Soup

To a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).

Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.

Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.

Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.

Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.

Serve warm, garnished with parsley.