1-First, start by preparing all your ingredients to make the process smooth. That means dicing your onion, celery, and carrots, mincing the garlic, and having everything measured out. In a large stockpot over medium-high heat, cook the 1 lb of ground mild Italian sausage, breaking it into small pieces until mostly browned just like in the directions provided.

2-Next, add the 1 small diced yellow onion, 2 diced celery stalks, and 2 diced large carrots; sauté for 5 minutes or until the vegetables soften. Then, stir in the 3 minced garlic cloves, 1 teaspoon kosher sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon Italian seasoning, 1 teaspoon crushed or chopped fennel seed, and 1 six-ounce can of tomato paste; cook for an additional 3 to 5 minutes until fragrant, stirring occasionally.

3-After that, add the 1/2 cup of dry white wine (or a substitute like chicken broth); cook for a few minutes to reduce. Stir in the 1/2 cup of all-purpose flour and cook for 1 minute until the mixture feels sticky and dry. Gradually add 6 to 7 cups of chicken broth while stirring to combine, bring to a simmer, then reduce heat to low and simmer for 15 minutes.

4-Once the base is ready, add the 2 cups of half and half or heavy cream and bring to a low simmer. Finally, add the 14 oz of refrigerated cheese tortellini and 1 handful of chopped fresh spinach; cook until the tortellini is just al dente, following package instructions. Serve topped with fresh parsley and Parmesan cheese, and it’s even better with cheese bread for dipping.