Add olive oil in a large dutch oven over medium heat.
Take sausage our of their casings and cook, breaking apart, in the olive oil until browned.
Remove the sausage to a plate.
Add onions and carrots to the dutch oven and cook over medium heat until the onions are translucent.
Add garlic and cook one minute.
Add Italian spices and red pepper flakes to the dutch oven and bloom the spices stirring about one minute.
Sprinkle the flour over the onion mixture and combine. Cook stirring for a couple minutes.
Whisk in the chicken stock. Keep whisking until the flour has incorporated into the stock.
Whisk in tomato paste and marinara sauce.
Add the bay leaves, the Parmesan cheese rind, cream and the cooked sausage to the dutch oven.
Bring to a boil and reduce to a simmer. Simmer for 10 minutes.
Add tortellini and cook until al dente, about 7 minutes. Add the spinach the last 3 minutes.
Salt and pepper to taste.
Serve hot and top with olive oil and shaved Parmesan cheese.
Salt and pepper to taste.