Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.
Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes.
Ladle soup into individual bowls. Sprinkle with Romano cheese to serve.
