Melt 1 Tbsp butter in a soup pot over medium heat. Add sausage, cook 3–5 minutes until browned and crumbled. Remove and drain on paper towels.
Drain most of the grease, melt remaining butter, and sauté onion and carrot 4 minutes until softened. Add garlic; cook 1 minute.
Stir in salt and Italian seasoning, then add wine to deglaze the pot. Simmer 30 seconds.
Add broth, beans, sausage, and bay leaves. Bring to boil, then simmer on medium-low 25 minutes until veggies are tender.
Remove bay leaves, stir in spinach and cream. Simmer a few minutes until spinach wilts. Serve hot with Parmesan on top.
