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1.In a large stockpot set over medium-high,
cook the sausage until browned. Using a slotted
spoon, transfer the cooked sausage to a paper
towel lined plate; set aside.
2.Add onion, shallot and carrot, sauté for 5
minutes or until the vegetables are soft. Add
the garlic and sauté for an additional 2
minutes, or until fragrant, stirring
occasionally to prevent it from burning.
3.Whisk in the flour and cook for 1 minute.
Gradually add in the chicken broth, whisk to
combine. Continue cooking until the mixture
reaches a simmer, then reduce heat to medium-
low and simmer for 6 minutes.
4.Pat as much grease as possible off of the
sausage, then add it along with the tortellini,
salt, pepper, Italian seasoning, spinach, and
half & half. Simmer for 5 minutes, or until the
tortellini is fully cooked.
5.Serve immediately with freshly grated
parmesan, if desired.
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