Step 1

Heat oil in a Dutch oven or large pot for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add sausage and stir to cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula.

Step 2

Add onions and garlic and sauté until tender. Stir well to combine and season with salt and pepper.

Step 3

Stir in flour until well combined, about 1 minute. Then, pour in tomato sauce. Turn the heat down to medium and stir well to combine. Bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes.

Step 4

Add tortellini and cook until tender, about 8-10 mins according to package directions. Stir occasionally to cook evenly. If the texture of the soup is too thick, add in some water or chicken stock.

Step 5

Add heavy cream and stir well to mix. Make sure the heat is on low and stir well to achieve a smooth creamy consistency. You should notice the soup turn into a creamy orange colour after adding heavy cream. Add in spinach and kale. Cook for 1 minute until soft.

Step 6

Garnish with a sprinkle of fresh parsley on top and serve warm.