tortellini - I used cheese tortellini, but you can use any flavour that you like.
tomato sauce - either homemade or store-bought.
heavy cream - you can also use half and half.
all-purpose flour - a little flour helps thicken up the soup.
salt and pepper
fresh parsley - for garnish.
Cook the sausage: Heat oil in a Dutch oven or large pot for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add sausage and stir to cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula.
Add onions and garlic: Add onions and garlic and sauté until tender. Stir well to combine and season with salt and pepper.
Stir in flour and tomato sauce: Stir in flour until well combined, about 1 minute. Then, pour in tomato sauce. Turn the heat down to medium and stir well to combine. Bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes.
Add tortellini: Add tortellini and cook until tender, about 8-10 mins according to package directions. Stir occasionally to cook evenly.
Add cream: Add heavy cream and stir well to mix. Make sure the heat is on low and stir well to achieve a smooth creamy consistency. You should notice the soup turn into a creamy orange colour after adding heavy cream. Add in spinach and kale. Cook for 1 minute until soft.
Serve: Garnish with a sprinkle of fresh parsley on top and serve warm.