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To a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).
Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
Serve warm, garnished with parsley.