Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Prepare Spaghetti Squash: Rub the cut sides of the spaghetti squash with 1 tbsp olive oil. Place the squash cut-side down on the lined baking sheet. Roast for 30–40 minutes until tender. Once cooled slightly, scrape the flesh into spaghetti-like strands and set aside.

Cook the Sausage: Heat the remaining 1 tbsp olive oil in a large soup pot over medium-high heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5–7 minutes. Season with a pinch of salt and pepper.

Sauté Aromatics: Add diced onion to the pot and sauté for 3–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Build the Soup Base: Stir in the fire-roasted tomatoes (with their juice), tomato paste, chicken stock, cumin, cinnamon, oregano, crushed red pepper, white pepper, and black pepper. Bring to a boil, then reduce the heat to low. Simmer for 10–15 minutes.

Add Greens and Beans: Stir in the Swiss chard, white beans, and the roasted spaghetti squash strands. Simmer for another 8–10 minutes until the chard is tender. Adjust seasoning with additional salt and pepper to taste.

Serve: Ladle the soup into bowls and garnish with chopped sage, if desired.