Brown the Sausage: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon as it browns. Continue cooking until the sausage is no longer pink and has a slight crust, about 5-7 minutes.

Sauté the Vegetables: In the same pot, add the diced yellow onion, shallot, and carrots. Sauté over medium heat until the vegetables soften, about 5 minutes.

Create the Base: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. This will help thicken the soup. Cook the flour with the vegetables for about 2 minutes, stirring constantly to avoid burning.

Add the Broth: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.

Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering broth. Cook according to the package instructions, typically around 5-7 minutes, until the tortellini are tender.

Season and Finish: Return the browned sausage to the pot. Add the kosher sea salt, ground black pepper, and Italian seasoning. Stir well to combine. Pour in the half and half (or heavy cream) and bring the soup back to a gentle simmer. Allow it to heat through for 2-3 minutes without boiling.

Incorporate the Spinach: Stir in the chopped fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted and vibrant green.

Serve: Ladle the creamy sausage and tortellini soup into bowls and serve hot. Pair with a side of crusty bread or a fresh green salad for a complete meal. Enjoy!