Tortellini Soup

1. Brown the sausage

Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, for 5 to 6 minutes or until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate and set aside.

2. Soften the vegetables

In the same pot, add the onion, celery and carrot. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and tomato paste, then cook for 1 minute or until fragrant.

3. Deglaze the pot

Pour in the white wine and use a wooden spoon to scrape up any golden bits from the bottom of the pot. Simmer for 2 minutes to allow the wine to reduce slightly.

4. Build the tomato broth

Add the crushed tomatoes and chicken stock, then return the cooked sausage to the pot. Stir to combine, bring to a gentle simmer and cook for 10 minutes so the flavours can develop.

5. Cook the tortellini

Add the cheese tortellini and cook for 3 to 4 minutes, or until the tortellini is just tender. Be careful not to overcook it, as it will continue to soften slightly in the hot soup.

6. Finish the soup

Stir through the baby spinach and thickened cream. Cook for 1 to 2 minutes, or until the spinach has wilted. Season to taste with sea salt and cracked black pepper.

Ladle the soup into bowls and top with finely grated parmesan. Serve hot with crusty bread for dunking.