In a large soup pot or Dutch oven, heat olive oil over medium heat.

Add onion, carrots, celery, and Gypsy peppers. Sauté for 5–7 minutes until vegetables begin to soften.

Stir in garlic and diced heirloom tomatoes. Cook for 2–3 minutes until tomatoes start to break down.

Pour in the seasoned white cooking wine. Scrape the bottom of the pot to deglaze and let it simmer for 2–3 minutes.

Add chicken stock, chickpeas, rosemary, salt, and pepper. Stir and bring to a boil.

Reduce heat to a simmer and cook uncovered for 20–25 minutes to blend flavors.

Stir in grated Parmigiano Reggiano until melted.

Add the sliced pre-grilled sausage and simmer for another 5 minutes to heat through.

Add chopped spinach and cook for 3–5 minutes until wilted.

Taste and adjust seasoning if needed. Serve hot.