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Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes and set aside.
Set the pot over medium-high heat. Add the sausage and onion. Cook, breaking up the meat as you go until browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook another 5 minutes, fragrant.
Add the broth. Simmer for 10 minutes over medium heat until the veggies are tender. Add the spinach, sun-dried tomatoes, and white beans. Mix in the cream, parmesan, and lemon. Cook for another few minutes until warmed through.
Divide the soup among bowls and add additional parmesan and fresh parsley. Enjoy with warm bread - of course!