Sausage and Tortellini Soup

Steps

1. 1
   Prepare the vegetables: finely dice the onion, carrots, and celery into uniform pieces (you can use a food processor, but don't over-blend—maintain some texture). Mince the garlic and set aside.
2. 2
   In a large pot, brown the sausage (removed from casings) until fully cooked. You can use a mix of hot and sweet sausage. Drain off excess fat once cooked.
3. 3
   Add the prepared vegetables to the pot, stir, and cook for a few minutes.
4. 4
   Stir in the minced garlic and cook for one more minute to remove the raw garlic flavor.
5. 5
   Pour in the dry white wine (if using) to deglaze the pan and add acidity and balance. This step is optional and can be skipped.
6. 6
   Add the chicken stock, bring to a simmer, and cook for about 30 minutes.
7. 7
   After 30 minutes, stir in the heavy cream for a creamy texture and bring back to a boil.
8. 8
   Add the frozen tortellini and cook until fully cooked and floating.
9. 9
   Adjust seasoning with salt and pepper to taste.
10. 10
    Serve in bowls topped with plenty of fresh Parmesan cheese, red pepper flakes, and fresh parsley.