Slice the chicken sausage into round medallions about ¼ - ½ inch thick.

Heat a large skillet over medium heat and add 1 Tbsp of olive oil. Add the sliced chicken sausage to the skillet and brown on both sides (about 1-2 mins per side). Remove sausage and set aside.

In the same skillet, add the remaining 1 Tbsp of olive oil, diced onion, and minced garlic. Sauté for about 3 minutes until onion is translucent and garlic is fragrant.

Add the drained cannellini beans, salt, dried oregano, smoked paprika, and cracked black pepper. Pour in the chicken broth.

Gently stir and bring to a simmer. Cook for 4-5 minutes to allow flavors to meld.

Stir in the spinach until wilted, then add the browned chicken sausage back to the skillet. Gently combine everything.

Serve hot, perhaps with crusty bread for dipping! Enjoy!