In a large pot, cook the Italian sausage until it gets a nice crust, then remove from the pan
Sauté the diced onion, celery, and carrots with a pinch of salt and pepper until soft
Add dried basil, oregano, thyme, rosemary, Calabrian chilies, and minced garlic, and stir
Clear a center in the pan and add tomato paste, letting it caramelize before stirring
Add flour and cook out the raw taste
Deglaze the pan with white wine
Add crushed tomatoes and a swirl of water or chicken broth to soak up leftover juices
Add chicken broth and cooked sausage, stirring to combine
Season with salt and pepper to taste
Add Parmesan rind and bay leaf
Partially cover and simmer for about 30 minutes
Remove Parmesan rind and bay leaf
Add tortellini and spinach, stirring until spinach is wilted
Pour in heavy cream and add grated Parmesan cheese
Finish with lemon zest or juice if desired, and garnish with fresh basil
