Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.

Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).

Add the onion and celery to the pot and cook for 4-5 minutes.

Add the flour and garlic and cook for a minute, stirring constantly.

Slowly add the chicken broth and stir until the flour has completely dissolved.

Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.

Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.

Stir in the cream and cook for another 5 minutes.

Stir in the spinach and season with salt & pepper to taste.