Step 1

Heat the olive oil in a large Dutch oven over medium heat. Add the Italian sausage (casings removed) and cook until browned, breaking it up with a wooden spoon into small pieces, about 3 to 5 minutes.

Step 2

Add the onion, carrot, celery to the skillet and cook for 5 minutes or until vegetables are soft, stirring occasionally.

Step 3

Add the garlic, Italian seasoning, salt and pepper to the pot and stir. Cook for 30 seconds until the garlic is fragrant, stirring to prevent it from burning.

Step 4

Sprinkle the flour over everything and stir. Cook for 1 minute, stirring occasionally. Gradually add in the chicken broth, then add the fire roasted tomatoes and tomato passata. Continue cooking until the soup comes a boil then reduce the heat to low and cook for 15 minutes.

Step 5

Stir in the cheese tortellini and half and half. Cook for 10 more minutes or until the tortellini is al dente. Stir in the spinach and cook for a couple more minutes.

Step 6

Garnish with parmesan cheese, basil and serve.