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Remove sausage from casings and brown over med-high heat in
the bottom of your largest stockpot. Crumble the sausage as you
brown it.
Add the carrots, onion and garlic and saute until tender and
starting to turn a bit golden, about 7 minutes.
Add the chicken broth, tomatoes, beans, pasta and basil. Bring to
a boil over high heat, then reduce to a simmer. Cover the pot and
continue cooking until pasta becomes a bit tender, about 7
minutes.
Stir in the spinach and cook until just wilted. Taste and season
with salt and pepper, according to your preference.
Serve hot garnished with grated parmesan, if desired.
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