Brown the sausage

• Heat the olive oil in a stockpot over medium heat.
• Add the sweet and hot sausage and sauté until browned, breaking it up as it cooks.
• Transfer the sausage to a bowl and set aside.

Sauté the vegetables

• Add the carrots and onions to the pot and sauté until tender.
• Stir in the garlic and the seasoning.

Make the base

• Add the flour and cook it off, stirring constantly.
• Pour in the chicken broth, then add the tomato paste and roasted tomatoes.
• Stir in the heavy cream.

Add the remaining ingredients

• Return the sausage to the pot.
• Add the mushrooms and spinach.
• Add the cooked tortellini.

Simmer the soup

• Cover the pot and simmer until everything is heated through and the flavors meld.

Serve

• Ladle the soup into bowls and serve hot.