Creamy Sausage Tortellini Soup

1 pound Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, peeled and diced
1/4 cup flour
5 cups chicken broth
14 ounces refrigerated cheese tortellini
1 teaspoon kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
6 ounces chopped fresh spinach
2 cups half & half

Directions:

In a large stockpot set over medium-high heat, 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, saute for 5 minutes or until the vegetables are soft. Add the garlic and saute for an additional 2 minutes or until fragrant, stirring occasionally to prevent 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 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.