Cut vegan Italian sausages into 1/4 moon shape. Toss with dried bread crumbs then refrigerate while preparing vegetables.
Chop onion, carrots, and celery. Chop fresh spinach to equal 4 cups.
In a Dutch oven or stockpot, saute sausage in a small amount of olive oil until lightly browned, about 3 to 4 minutes. Add onions, carrots, and celery, continue to saute for another 2 to 3 minutes adding a small amount of water to prevent sticking.
Add white wine (optional) simmer for 1 minute to allow alcohol to burn off. Add chicken-flavored vegetable broth.
Bring to boil then add Acini Di Pepe pasta. Boil uncovered 10 to 12 minutes stirring occasionally.
Stir in chopped spinach. Return to low boil for 2 minutes.
Serve in bowls topped with vegan parmesan cheese.