Step 1

Heat a large heavy pot to medium heat with 2 tablespoons of olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown, remove the sausage with a slotted spoon to a plate and set aside.

Step 2

To the pot, add the remaining olive oil along with the onion, celery, carrot, fennel seeds, and a pinch of salt. Cook until soft while stirring every so often (about 7-10 minutes). Add the garlic and cook for another 2 minutes or until fragrant.

Step 3

Add the tomato paste and cook stirring frequently for 5 minutes. If the paste starts to burn lower the heat and add a touch of water to the pot.

Step 4

Add the flour and cook for 2 minutes, stirring constantly. Next, add the wine and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge any browned bits. Once the wine has reduced by half (about 1-2 minutes) add the cooked sausage, chicken stock, and Parmigiano rind. Bring to a boil.

Step 5

Once boiling, lower the heat and simmer for 10 minutes. Add the cream and simmer the soup for another 10 minutes.

Step 6

Add the tortellini and cook until tender (about 3-5 minutes) then remove the pot from the heat. Taste test the soup and adjust salt and pepper if required. Stir in the parsley and basil.

Step 7

Serve in bowls with grated cheese and crusty bread. Enjoy!