In a dutch oven or large soup pot, melt butter over medium heat. Sauté onions for 3 minutes until starting to turn translucent. Add the chopped zucchini , season with a bit of salt and pepper and cook an additional minute. Stir in the sausages, garlic, and shallots and continue to cook until the sausage begins to brown. Add the tomato paste and red wine cooking to reduce for 2 minutes.

Slowly pour in the broth followed by the tortellinis. Cover and reduce to simmer for 10 minutes. Cook until the tortellinis are tender.

Once the tortellinis are cook, turn the heat off and pour in a small amount of cream with the spinach. Mix to combine and allow the heat of the soup to cook the spinach until wilted.

Serve each bowl with some shaved parmesan and a dash of red chili flakes.