RECIPE INSTRUCTIONS:

1. In a large soup pot, heat olive oil and sauté diced onions over medium heat until translucent.  
2. Add garlic and sauté until fragrant. 
3. Add mushrooms and cook for about 4 minutes. 
4. Add turkey sausage and sauté until fully cooked. Note: You can use pork sausage for this recipe, but you’ll want to drain some of the fat off after this step. 
5. Add flour and cook for two more minutes. 
6. Add chicken broth and bring to a boil. Be sure to scrape the bottom and sides of the pot at this step to loosen any delicious cooked-on bits. 
7. Lower the heat to a simmer and add cream slowly, stirring constantly, so as not to scald it. 
8. If adding cannellini beans, add them now. 
9. Return to a boil and add tortellini. Cook according to package instructions, usually 4-5 minutes. Reduce the heat and add baby spinach, cooking until wilted. 
10. Top with Pecorino Romano cheese and black pepper. 
11. Season as desired and serve with crusty bread.

Note: The hot Italian turkey sausage does a lot of the heavy lifting as far as seasoning goes. Feel free to add more basil, oregano, or hot pepper flakes as desired, but wait to add salt until you’ve tasted it at the end.