Wash and dry produce.

Heat a drizzle of oil in a large pot over medium heat. Add sausage* and cook, breaking up meat into pieces, until mostly cooked through, 3-4 minutes.

In a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings); mix until smooth and no lumps remain.

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.

Halve baguette lengthwise; toast until golden brown. Spread cut sides of baguette with half the garlic herb butter (all for 4 servings). Halve garlic bread on a diagonal.

Divide soup between bowls. Top with Parmesan, scallion greens, and a squeeze of lemon juice. Serve with garlic bread on the side.