• Wash and dry produce. • Drizzle oil in a hot pot. Cook sausage*, breaking up meat into pieces, until mostly cooked through, 3-4 minutes.

• In a bowl, mix cornstarch with 1 TBSP water (2 TBSP for 4) until smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps! • Stir stock concentrate, cornstarch mixture, half the Italian herb paste (all for 4), and 2 cups water (4 cups for 4) into pot with sausage. • Cover pot and bring to a boil. Stir in cream sauce base, tortelloni, and spinach. Cook, uncovered, stirring occasionally, until slightly thickened, tortelloni are tender, and sausage is cooked through, 3-4 minutes. • Taste and season with salt if desired.

• While soup cooks, trim scallions; chop greens (save whites for another use). Quarter lemon.

• Cut baguette in half lengthwise; toast until golden brown. Spread with half the garlic herb butter (all for 4); halve on a diagonal. • Top soup with cheese, scallion greens, and a squeeze of lemon. Serve with garlic bread. Chicken Sausage is fully cooked when internal temperature reaches 165°.