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Slice sausage into half coins or quarter coins.
Heat olive oil in a large, deep skillet over medium-high heat.
Add sausage and brown until cooked through, about 4–5 minutes.
Make room in the pan and add elbow macaroni.
Pour in 4 cup chicken broth and stir to make sure everything is covered.
Bring to a boil, then cover with a lid, reduce heat, and simmer for about 10 minutes, stirring once or twice throughout to prevent sticking, until most of the liquid has been absorbed.
Remove lid.
Stir in cheese spread until melted and combined.
Add spinach and add back the lid for 1–2 minutes to wilt the spinach.
Remove lid and stir everything together.