Gather all ingredients.
Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
Stir until warmed through. Serve and enjoy!
