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Cook the pancetta in a large pot or Dutch oven over medium heat until crispy, about 5-7 minutes.
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Stir in the Italian seasoning, Calabrian chili paste (if using), and garlic. Cook for 1 minute.
Stir in the tomato paste and cook for 2-3 minutes.
Deglaze the pan with the white wine (if using) and let it simmer for 2-3 minutes.
Add the chicken bone broth, beans, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
Remove the rosemary, thyme, and bay leaves. Stir in the half-and-half or cream, sun-dried tomatoes, spinach or kale, and Parmesan. Season with lemon juice, salt, and pepper to taste.