Heat 1 tablespoon olive oil over medium heat in a large non-stick frying pan.

Add bread cubes and drizzle 1 tablespoon olive oil over the top.

Saute bread cubes until toasted, stirring often. Remove from heat, immediately toss croutons with Parmesan cheese and set aside.

Remove sausage from casings and cut into 1 inch pieces.

Heat 2 tablespoon olive oil in a dutch oven or stock pot, and fry sausage over medium-high heat until cooked.

Add onion and garlic; saute for 2 to 3 minutes.

Add Italian seasoning, salt, and red pepper flakes; stir for 1 minute.

Deglaze with white wine and stir until almost evaporated.

Add broth, tomatoes, beans and orzo. Bring to a boil, reduce heat to low and simmer until pasta is cooked, about 10 minutes.

If the soup seems too thick, add some more broth.

Add spinach and stir into soup, allowing spinach to wilt.

Serve soup in individual bowls, topped with Parmesan croutons.