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Cook the bacon in a soup pot until crisp. Remove to a plate and crumble.
Remove excess bacon fat, leaving behind 2-3 Tbsp. Cook sausage in same pot, breaking apart into bite sized chunks. Cook till brown, then remove to plate.
In the same drippings (remove if excess, leaving behind 2 Tbsp) sauté onions, celery and carrots and cook for 6-8 minutes. Add in garlic along with salt, pepper and chili flakes.
Add in chicken broth and pesto. Simmer for 5 minutes.
Return sausage and bacon to the pot, along with roasted peppers and basil. Simmer for 15 minutes.
Add tortellini and cook for 3 minutes.
Add in heavy cream and let it simmer for 2-3 minutes.
Remove from heat. Stir in parmesan, parsley and spinach. Wait till spinach wilts and season it with lemon juice. Check for seasonings.