1-First, brown the 1 pound of ground mild Italian sausage in a large stockpot over medium-high heat until it’s nicely cooked.

2-Add the 1 small diced yellow onion, 2 diced celery stalks, and 2 peeled and diced large carrots, then sauté for about 5 minutes until they soften and release their aromas.

3-Next, stir in the 3 minced garlic cloves, 1 teaspoon kosher sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon Italian seasoning, and 1 teaspoon crushed or chopped fennel seed, along with one 6-ounce can of tomato paste. Cook this mixture for 3 to 5 minutes to let the flavors meld.

4-Pour in the 1/2 cup dry white wine and cook for a few more minutes to reduce it slightly. Then, mix in the 1/2 cup all-purpose flour and cook for 1 minute to thicken. Gradually add 6 to 7 cups of chicken broth, bring it to a simmer, and let it cook for 15 minutes on low heat.

5-Stir in the 2 cups of half and half or heavy cream, and keep simmering on low. Finally, add the 14 ounces of refrigerated cheese tortellini and a handful of chopped fresh spinach, cooking until the tortellini is al dente. Serve it hot, garnished with Parmesan cheese and fresh parsley for that extra touch. What a satisfying way to end your cooking adventure!