1-Preparation First: Before you begin cooking, take a moment to prepare your ingredients. Chop the onion and celery finely, mince your garlic, and have everything measured and within reach. This type of preparation, known as mise en place, makes the cooking process much smoother. When time is limited, having everything ready to go makes all the difference.

2-Brown the Sausage: In a large soup pot, add the 16 ounces of Italian sausage over medium heat. Break it apart with a wooden spoon and cook until browned. This usually takes about 5-7 minutes. Once browned, transfer the sausage to a paper towel-lined plate to drain any excess fat.

3-Sauté Vegetables: In the same pot, add the finely chopped onion and celery. Sauté until softened, about 4-5 minutes. This step builds the aromatic foundation of your soup, releasing natural sugars and flavors.

4-Create Flavor Base: Add the 2 tablespoons of flour to the vegetables and minced garlic, stirring constantly for about 1 minute. This helps create a roux that will thicken your soup. Be careful not to let the flour burn.

5-Add Liquids: Gradually pour in the 4 cups of chicken broth, stirring continuously to ensure the flour is fully dissolved. Bring the mixture to a gentle boil, then reduce to a simmer.

6-Incorporate Tomatoes and Seasonings: Add the 28-ounce can of diced tomatoes (with their juices) and 1/4 teaspoon of Italian seasoning. Return the cooked sausage to the pot and bring everything to a boil.

7-Cook the Tortellini: Add 2 generous cups of refrigerated cheese tortellini to the boiling soup. Simmer for about 5 minutes, or until the tortellini is tender and cooked through.

8-Finish with Cream and Spinach: Reduce heat to low and stir in 1 cup of heavy cream. If you’re using spinach, add 2 cups of packed fresh baby spinach now and cook until wilted, about 1-2 minutes.

9-Season to Perfection: Taste your soup and season with salt and pepper to your liking. This final step makes all the difference in bringing out the flavors of your ingredients.