In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of mild Italian sausage, breaking it apart with a spoon. Cook for 3-4 minutes until browned and sizzling.

Lower the heat to medium and stir in 1 finely diced onion and 2 chopped carrots. Sauté for about 2-3 minutes until the onion is translucent.

Add 3 minced garlic cloves and 1 tablespoon of Italian seasoning, stirring for 1 minute until fragrant.

Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for another minute.

Pour in 6 cups of chicken broth, scraping the bottom of the pot to release any flavorful bits. Bring to a boil, which should take about 5 minutes.

Once boiling, lower the heat, cover, and let it simmer for about 15 minutes.

Incorporate 2 cubed large potatoes and 2 cans of rinsed cannellini beans. Bring back to a boil for 2 minutes, then simmer for 15-20 minutes.

Stir in 2 cups of fresh spinach, allowing it to wilt for about 1-2 minutes.

Remove from heat and mix in 1 cup of half and half, stirring gently.

Taste and adjust salt as needed before serving hot.