In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.
When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag.
Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal and freeze.
On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.
Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.
If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.