The key to this dish lies in selecting the right ingredients that balance flavor and texture. I always recommend using fresh, high-quality sausage because it really elevates the soup’s character. When I lived in restaurant kitchens, I learned that the base ingredients, like broth and sausage, set the tone for the whole dish. For the tortellini, fresh or frozen work beautifully, but if you’re using dried, just adjust cooking time accordingly. And don’t skimp on the herbs—fresh basil or parsley at the end adds a lovely brightness.

• 1 pound Italian sausage (mild or spicy, casing removed)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups fresh or frozen cheese tortellini
• 2 cups fresh spinach or kale, roughly chopped
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Substitutions: For a vegetarian version, swap sausage for plant-based sausage or sautéed mushrooms. Use vegetable broth instead of chicken broth. Gluten-free tortellini also work well if needed.