Prep Sun-dried Tomatoes: Drain the oil from the jar and chop the sun-dried tomatoes into smaller pieces.

Cook Base Mixture: Heat a splash of olive oil in a Dutch oven over medium heat. Add the spicy Italian sausage and diced yellow onion, sauté until browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper, cooking for about 5 minutes until fragrant.

Simmer: Pour in the broth, bringing everything to a gentle simmer. Allow it to cook for about 10 minutes, until the vegetables are tender.

Finish Soup: Stir in the baby spinach, chopped sun-dried tomatoes, drained white beans, milk or cream, grated Parmesan, and the lemon juice. Cook until heated through.

Serve: Ladle the soup into bowls, garnishing with extra Parmesan and fresh parsley.