Heat oil in a large stockpot over a high heat.
Add chicken sausage meatballs and cook for three minutes, until browned on all sides.
Add onion,fennel,garlic,oregano and sage,stir to combine.
Pour in stock and beans and bring to the boil.
Add pasta,partially cover and cook for four minutes, until pasta is tender.
Remove from heat and stir in spinach.
Cover and allow to steam for a minute.
Season to taste with salt and pepper.
Ladle soup into bowls and top with parmesan cheese.