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   This soup began it's life as a copycat recipe of Olive Garden's Zuppa Toscana that Carol was making. Bill doesn't like kale, but otherwise did like the creamy sausage base. Together they started redesigning it with various ingredients until they finally decided on the recipe below. Their new soup featured a much more interesting set of ingredients and is worth a try. You can use any filled tortellini you like, the smaller the better.
                Italian Sausage Tortellini Soup
                               Carol and Bill
1 cup heavy cream                   1 cup milk
3 sweet Italian sausages       1 large onion chopped
1 med. potato chopped           4 Tbs flour
1/2 cup grated parmesan       1 can Cannellini beans
1 tsp hot pepper flakes           2 cubes chicken bullion
1/2 Tbs each roasted garlic powder, Italian seasoning
1 box chicken bone broth + 1 can plain broth
2 cups filled tortellini (smallest is best)
1 bag baby spinach

Instructions

   Brown and break up sausage in a little oil, then add chopped onion and cook until softened. Sprinkle 2 Tsp of flour over that and cook off raw flour taste. Slowly add chicken broth and stir.

   Add potato and beans and simmer until potato softens, then add tortellini, then add milk and cream. Add bullion, spices, and grated parmesan. Lastly add spinach and cook until wilted.