Tortellini Soup

2 Tablespoons Oil
2 Tablespoon Butter
19 oz Hot Italian Sausage
1 Onion, thinly sliced
3 cloves Garlic, minced
2 Tablespoons Tomato Paste
4 Tablespoons Flour
1/2 Tablespoon Salt
1 teaspoon Pepper
32-64 oz Chicken Broth
19 oz package frozen Tortellini
1 can Fire Roasted Diced Tomatoes, undrained
1 teaspoon Italian Seasoning
10 oz package Spinach, chopped
1/2 cup Heavy Whipping Cream

Heat oil and butter in a large cast iron pan over medium heat.  Add sausage and cook 4 minutes each top and bottom sides.  Then 2 minutes on each of the curvy sides.  I use a splatter guard on top of the pan to keep splatters to a minimum.  Remove to a plate lined with a paper towel to soak up grease.  Let rest 5-10 minutes before slicing sausage.  

In the same cast iron pan saute onions and garlic in the sausage juice.  When onions are cooked add Tomatoe paste and stir to combine a little.   Add flour, salt, and pepper and stir.  
Slowly add 32 oz of broth to the pan, stir.  

Pour everything from cast iron skillet into a soup pan.  Bring to a boil.  Add Tortellini, Tomatoes, and Italian Seasoning to soup pan.  If you think it needs more broth add now.  Return to a boil.  Reduce heat and simmer for 10 minutes.  Stir in spinach, sliced sausage, and heavy cream.