Add the sausage meat to a large soup pot, along with the bacon (cut into strips).

Cook over medium-high heat until the sausage and bacon are somewhat crispy and the fat has been rendered out (up to 15 minutes).

Transfer the sausage and bacon to a plate, leaving about 2 tablespoons of fat in the pot.

Add the onion to the pot and sauté for 3-5 minutes until softened and starting to lightly brown.

Stir in the garlic and cook for 30 seconds.

Add the beans, chicken broth, Italian seasoning, and rosemary. Stir and scrape up any brown bits off the bottom of the pot.

Remove the pot from the stove. Using an immersion blender, purée the soup while leaving some beans whole.

Return the sausage and bacon to the pot and add the chopped carrots. Cook over high heat until boiling, then reduce to simmer for 15-20 minutes until the carrots are softened.

Stir in the spinach and let it wilt for a minute or two. Taste and season with salt and pepper as needed. Serve immediately.