Ingredients:

• 1 lb. ground mild Italian sausage
• 1 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 teaspoon Italian seasoning
• 1 teaspoon fennel seed, crushed or chopped
• one 6-oz. can tomato paste
• 1/2 cup dry white wine
• 1/2 cup all-purpose flour
• 6–7 cups chicken broth
• 26 oz. refrigerated cheese tortellini
• 2 cups half and half or heavy cream
• 1 handful chopped fresh spinach
• Parmesan for serving

Instructions:

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