In a large pot or Dutch oven, add your Italian sausage along with the chopped onion and minced garlic. Cook over medium heat for 7 minutes, stirring occasionally until the sausage is browned and crumbly.

Pour in the beef broth then add the stewed tomatoes, carrots and zucchini. Season with the salt and black pepper then bring your liquid to a light simmer. Cover the pot and cook for 15 minutes.

After 15 minutes, add the white beans, ditalini pasta, and spinach. Cover and continue to cook for an additional 10 minutes.

Taste the soup and adjust seasoning if needed. Add a little more salt or pepper to balance the flavors to your liking.