• In a large stock pot, cook Italian sausage until completely cooked through, drain and set aside.
• Dice celery into small pieces and add to the same stock pot.
• Add in minced garlic and cook over medium heat for 1-2 minutes with celery, stirring frequently to prevent burning.
• Add chicken broth, diced tomatoes and seasonings to stock pot and bring to a boil.
• When the soup begins to boil, reduce the heat to medium low and add in sausage and tortellini noodles.
• Cook for about 3 minutes until tortellini is soft.
• Turn off heat and add in parmesan cheese and heavy whipping cream. Mix until well incorporated.
• Spoon soup into bowls and garnish with parmesan cheese.
• Enjoy!

Optional:

• If desired, to thicken this soup mix together 1/4 cup water and 2 tablespoons of cornstarch to make a slurry. When the soup is done, add in the slurry and mix until the soup thickens.