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Place a large soup pan or Dutch oven over medium heat, once hot add the chopped bacon and cook until browned and crispy. Remove from pan and set aside.
Drain the bacon grease, leaving i only about 1-2 tablespoons.
Add diced onion, sausage, carrot, and celery. Cook until sausage is no longer pink. Add garlic and cook 30 more seconds. Drain any fat.
Add potatoes, seasoning, and one can of cannellini beans, plus about 3 cups of chicken broth.
Bring the mixture to a boil, after that, reduce heat and simmer for 10 minutes.
Combine the remaining can of cannellini beans and 1 cup chicken broth in a blender until smooth. Add to the soup.
Add spinach, stir and simmer for an additional 5 minutes.
Remove from heat. Season with salt and pepper to taste.
Garnish with parmesan cheese, bacon and parsley if desired.