Creamy tortellini soup

• 1 pound ground mild Italian sausage
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 3 garlic cloves, minced
• 1 teaspoon kosher sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• 1 6-ounce can tomato paste
• 1/2 cup all-purpose flour
• 6-7 cups chicken broth
• 14 ounces refrigerated cheese tortellini
• 2 cups heavy cream
• 1 handful chopped fresh spinach
• Parmesan and fresh parsley for serving

In a large stockpot set over medium-high heat, cook sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, and sauté for five minutes or until vegetables are soft. Add garlic, spices and tomato paste; sauté for an additional 3-5 minutes or until fragrant, stirring occasionally to prevent burning. Add 1/2 cup chicken broth and let it cook out for a few minutes. Stir flour into sausage and cook for one minute; it’ll be sticky and dry. Gradually add in remaining chicken broth and stir to combine. Continue cook-ing until the mixture reaches a simmer. Then reduce heat to low and simmer for 15 minutes. Add cream, then bring to a low simmer. Add tortellini and spinach. Cook just until tortellini are al dente, per package directions. Serve with fresh parsley and Parmesan.