Brown sausage on medium-high heat in a large stockpot.
Add in garlic, onion, and carrots. Saute until carrots are tender and onion has turned translucent. Add basil and cayenne. Once stirred thoroughly, set aside half of the mixture to freeze if you're going to.
If you're not freezing:
Add the cannellini beans, diced tomatoes, pasta and broth. Boil, then simmer for 7 minutes or however long the pasta takes to reach al dente.
When the pasta is al dente, add the spinach, salt & pepper. As soon as the spinach is wilted, it's ready to serve!
If you're freezing:
Add one can of cannellini beans and one can of diced tomatoes to the pot and one can of each to the freezer bag.
Add 1.5 quarts chicken broth and 1/2 lb pasta to the pot. Boil, then bring down to simmer for around 7 minutes - whatever the pasta box suggests for al dente.
Add the salt and pepper and half the spinach. Wilt the spinach, then serve!
To serve the frozen portion: thaw the frozen half, then start at step 6 and complete!