1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Stir occasionally to prevent sticking.
3. Pour in the chicken broth, and then add the cannellini beans, diced tomatoes with juices, oregano, and thyme. Bring the mixture to a simmer.
4. Return the sausage to the pot. Season with salt and pepper to taste. Let the soup simmer for about 20 minutes, allowing the flavors to meld together.
5. Stir in the fresh spinach leaves and let them wilt, about 2 minutes. Adjust seasoning as needed.
6. Serve hot, garnished with a generous sprinkle of Parmesan cheese.

As you cook, remember to embrace the aromas and the memories they evoke. This is not just about following a recipe; it’s about creating something that brings you joy and comfort.