Prepare Ingredients

1. Chop the onion and mince the garlic.
2. Crumble the Italian sausage into small pieces.

2. Sauté the Aromatics

1. Heat olive oil in a large pot or Instant Pot on medium heat.
2. Add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and softened.

3. Cook the Sausage

1. Stir in the crumbled sausage and cook for about 5 minutes, breaking it apart as it browns.
2. Once fully cooked, drain any excess fat if needed.

4. Build the Base

1. Stir in the crushed tomatoes, tomato paste, Italian seasoning, chili flakes (if using), and a pinch of salt.
2. Add 2 cups of chicken stock and mix well, scraping up any browned bits from the bottom of the pot for extra flavor.

5. Add the Tortellini

1. Gently stir in the tortellini.
2. Simmer the soup over medium heat for 10–12 minutes, or until the tortellini is cooked to al dente. (For Instant Pot: Set to manual mode, high pressure for 4 minutes, then quick release.)

6. Finish the Soup

1. Add the remaining chicken stock and stir in the half & half.
2. Let the soup simmer for another 2–3 minutes to combine flavors. Adjust seasoning with salt as needed.

7. Serve and Garnish

1. Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley.
2. Serve warm with crusty bread or a side salad.