Cook the Sausage:

• In your pot, brown the Italian sausage over medium heat until fully cooked. Drain any excess grease.

Sauté the Onions:

• Add diced onions to the same pot and cook until they are soft and translucent.

Build the Base:

• Stir in diced tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Add the Tortellini and Cream:

• Incorporate the tortellini and heavy cream, then allow the soup to simmer until the pasta is tender.

Finish with Spinach:

• Mix in fresh spinach and cook until it wilts, integrating beautifully into the soup.

Serve:

• Ladle the soup into bowls and garnish with shaved Parmesan cheese.

Meat Variations: While mild Italian sausage is recommended, you can easily substitute it with spicy sausage for a kick or use ground turkey for a leaner option.

Vegetarian Adaptation: Omit the sausage and use vegetable broth for a vegetarian version. Consider adding mushrooms or zucchini for added texture.

Cream Alternatives: For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream.

• Storing Leftovers:
• This soup stores wonderfully in the refrigerator for up to four days. Simply reheat on the stove or in the microwave when ready to serve. For longer storage, freeze the soup in airtight containers for up to three months, thawing in the fridge overnight before reheating.