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In a large pot, cook the Italian sausage over medium heat until browned, breaking it into crumbles as it cooks.
Add the diced onion, minced garlic, and red pepper flakes to the pot with the sausage. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Once the broth is simmering, stir in the heavy cream, grated Parmesan cheese, chopped spinach, diced tomatoes (with their juices), and cannellini beans.
Season the soup with salt and pepper to taste. Allow it to simmer gently for 20-25 minutes.
Ladle the hot soup into bowls and garnish with extra Parmesan cheese if desired.