• 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. 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.

• 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. ***Poultry is fully cooked when internal temperature reaches 165°.***