Sear the andouille sausage

• Heat the oil in a Dutch oven.
• Add the andouille sausage and sear until it develops a nice color.
• Remove and set aside.

Brown the Italian sausage

• Add the hot Italian sausage and let it develop a crust.
• Break it up and let it finish cooking.
• Remove the sausage.

Soften the onions

• Add the diced onions and season with salt and pepper.
• Saute for a few minutes while scraping the fond.

Build the flavor base

• Add the minced garlic and sun dried tomatoes and saute until just fragrant.
• Add the tomato paste and cook until it reaches a deep red.

Toast the spices and flour

• Add the basil, oregano, red pepper flakes and Italian herb bouillon.
• Let toast for 30 seconds, then add the flour and cook for about 2 minutes.

Simmer the soup

• Stir in the low sodium chicken broth.
• Return both sausages to the pot and let simmer.

Make it creamy

• Lower the heat and stir in the heavy cream and Parmesan.

Cook the tortellini

• Add the tortellini and cook per package instructions.

Wilt the spinach and finish

• Fold in the spinach and cook until just wilted.
• Taste and adjust for salt, then stir in a few cubes of cold butter.

Serve

• Top with a few pieces of crispy tortellini, sausage and Parmesan.