I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
03Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
04Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
05Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
06Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).