Heat olive oil in a large dutch oven over medium-high heat. Add diced sweet onion and saute for about 2 minutes or until the onions soften.

Once the onions are soft, add 1 pound of ground Italian sausage and break it into crumbles. Cook the Italian sausage over medium-high heat until browned, about 5 minutes. Add minced garlic and heat until fragrant, mixing it with the browned sausage.

Sprinkle flour over the browned sausage and stir to coat. Allow the flour to brown slightly. Deglaze the pan with ¼ cup of white wine, scrape the pan with the wooden spoon.

Whisk in vegetable stock, tomato sauce and tomato paste. Add salt, ground black pepper and Italian seasoning. Once combined, bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Increase heat to medium then whisk in ¼ cup heavy cream. Add tortellini and cook for 5 minutes or until all the tortellini float to the top.

Add fresh spinach and stir until wilted. Garnish with shredded parmesan, red pepper flakes, and chopped basil.