In a Dutch oven over medium heat, add 2 tbs olive oil and swirl to coat pan.
Add the onion, garlic and red pepper flakes. Cook for 5 to minutes, until onion is softened.
Meanwhile, remove casings from half of the sausages and add to the Dutch oven.
Cook, breaking into bite sized pieces, until browned, about 5 minutes.
Add the beans and wine to the Dutch oven and cook about 8 minutes until wine has reduced by half.
Tie the fresh herbs in a bundle using kitchen twine and add to the pot with the chicken broth. Cook, covered, for 40 to 50 minutes. Liquid will thicken.
Cook the remaining sausages in a skillet while the beans cook, with the remaining 1 tbsp oil over medium heat until cooked through, about 15 - 20 minutes.
Carefully discard the herbs. Mix in the butter and stir til melted.
Toss the cooked pasta and spinach in to the bean mix. Slice the sausages and serve on top. Season with salt and pepper as needed.