Creamy Parmesan Tortellini Soup

On medium heat In the Tramontina 7 Qt. Enameled Cast-Iron Covered Tall Round Dutch Oven add a small amount of olive oil to cover the bottom of the pan. Brown small chunks of sausage and remove from pot once cooked through (7-9 minutes). To the same pot add onion, celery and carrot. Cook until tender (6 minutes). Season with salt, pepper, red pepper flakes and Italian seasoning. Add parmesan rind and garlic. Cook until fragrant. Add the sausage back into the pot. Add white wine and simmer until reduced by half. Add chicken broth. Toss in herbs and two bay leaves. Cover and bring to a simmer. Simmer for 30 minutes. Remove parmesan rind, bay leaves and herbs. Remove 1 Cup of broth and whisk 1 tbsp of flour to the removed broth until thickened (you can always add more flour if necessary). Add back into the soup. Add Heavy cream and simmer to thicken. Add tortellini, simmer until tender. Add spinach and parmesan cheese. Serve and enjoy.