In a large skillet over medium-high heat, add a pound of ground Italian sausage. Cook for about 5-7 minutes, breaking it up with a spatula, until fully browned and no longer pink. Drain the excess fat.

Reduce the heat to medium and add 3 cloves of minced garlic. Sauté for about 30 seconds or until fragrant, stirring frequently.

In a large pot, pour in 4 cups of chicken broth and add 3 cups of drained cannelini beans. Bring to a boil over medium-high heat and then reduce to low to simmer for 5-10 minutes.

Stir in the cooked sausage and garlic mixture, along with 1 cup of frozen chopped spinach and a can of diced tomatoes. Add 1 tablespoon of fresh basil to the pot and stir well.

Allow the soup to simmer for an additional 10-15 minutes on low heat, stirring occasionally until heated through and spinach is tender.