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.

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.

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.

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.

Serve immediately with freshly grated parmesan, if desired.

Notes

I used regular Italian sausage, NOT hot Italian sausage. You can also use plain pork sausage and season with an additional 1 tsp. Italian seasoning.

You can use whatever stuffed tortellini you prefer.