Instructions
Cook the bacon in a large pot over medium heat until crisp. Remove the bacon with a skimmer and set aside.
Add the sausage, onion and garlic to the bacon fat and cook for 3 to 4 minutes or until the onion is slightly softened.
Add chicken broth, carrot, celery, basil and chili flakes, if using. Simmer over low heat for 5 minutes. Add tortellini and simmer for 4-5 minutes or until cooked through.
Stir in the cream and simmer for 1 more minute. Combine cornstarch and 1 ½ tablespoons water to create a slurry.
Add cornstarch mixture to simmering soup gradually while whisking to desired thickness, you may not use all of the mixture. Simmer 1 minute.
Remove from heat and stir in spinach. Garnish with Parmesan cheese and parsley if desired.
Recipe Notes
For quick preparation, start by chopping and cooking the bacon. While the bacon is cooking, start preparing the other elements.
If you have fresh herbs, you can add them just before serving if desired.
If you plan to save leftovers, cook the tortellini separately and add them to each dish. They can get mushy if they sit too long in the broth.
Dairy does not always freeze well. If you want to freeze this soup, remove a portion before adding the cream and tortellini. Once thawed, the cream and tortellini can be added.