In a large stockpot or Dutch oven over medium high heat, add a little olive oil and the onion. Saute for a minute before adding the sausage. Cook for a minute, then add the spices (pepper, Italian seasoning, salt, fennel seed). Continue to cook until almost browned.
Add carrots, and celery. Sauté about 5 minutes, until the vegetables begin to soften.
Stir in tomato paste. Cook for another 5 minutes, until fragrant.
Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
Gradually pour in the broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
Stir in cream, tortellini, and spinach. Simmer until the tortellini is tender, about 2-3 minutes.
Finish with Parmesan and stir until melted. Serve hot with extra cheese on top.
Cook it hands-free.
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