In a large pot, heat a little olive oil over medium heat. Lightly brown the chicken sausage (crumbled out of the casing, or chopped if your’e using pre-cooked chicken sausage). Add the onions and garlic and sauté for 2 minutes, until fragrant.
Add in all the remaining ingredients except spinach and lemon juice. Stir well, then simmer on low heat for about 40 minutes until carrots are tender. (or, cook in an Instantpot in the soup setting for 20 minutes))
After simmering, add some salt & pepper to taste, if necessary. Stir in spinach and lemon juice at the end and immediately turn off the heat to avoid over-wilting the spinach. It might look like a lot at first, but a full package of spinach will mix in easily. Serve and enjoy!