Step 1

Heat a large pot over medium-high heat and spray with oil.

Step 2

Add the sausage links, crumble, and cook until browned, about 7 minutes,  stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.

Step 3

Immediately add 1 teaspoon oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.

Step 4

Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.

Step 5

Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.

Step 6

Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.

Step 7

Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.

Step 8

Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.