Sauté the onion, garlic, celery and carrots (finely chopped) for 5 minutes in a little olive oil.
Add the tomato paste, tomatoes and vegetable stock and simmer for 20 minutes.
In a separate pan, fry the chipolata in a knob of butter. When those are cooked, sauté the zucchini and bell pepper and season with salt, pepper and Provencal herbs.
Blend the tomatoes until smooth and add the tortellini. Cook for 5 minutes.
Add the spinach and allow it to wilt.
Now add the chipolata (cut into pieces), zucchini and bell pepper along with all the herbs. Pour over with the cream and mix well again.
Finish with grated cheese.