Set the cream out on the counter while you prep the ingredients so it comes to room temperature.

In a large pot, add the pancetta to a cold pan and cook over medium heat until crisp and golden, 5–7 minutes. Remove with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.

Add the sausage to the pot and let it sear undisturbed for 5 minutes to develop a crust. Flip, break into pieces, and cook until browned and cooked through, 6–8 minutes total. Remove and set aside.

In the same pot, sauté the onion, carrot, and celery with Italian seasoning, Calabrian chili, salt, and black pepper until softened, 5–7 minutes.

Add garlic and cook for 1 minute. Push the veggies to the side, add the tomato paste, and let it caramelize for 1–2 minutes before mixing it in.

Deglaze with white wine (if using), scraping up any brown bits. Simmer for 1–2 minutes.

Return the sausage to the pot. Stir in the beans, bone broth, Parmesan rind, bay leaf, rosemary, and thyme. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes.

Remove the bay leaf, rind, and herbs. Stir in the sun-dried tomatoes, Parmesan, cream, and spinach. Cook just until the spinach wilts, 1–2 minutes.

Finish with lemon juice and some of the crispy pancetta (reserving the rest for garnish). Taste and adjust seasoning with more salt, pepper, or chili as needed.

Ladle into bowls and top with the remaining pancetta, extra Parmesan, and serve with crusty bread. Enjoy!