I wish I could take all the credit for this, but here's the recipe

Some things I changed & remarks:

• I opted for low sodium chicken (veggie might work too) stock so I could control the salt levels better, I highly recommend this.
• I personally skipped the fennel and you're probably fine if you don't have white wine (I just happened to have a quarter cup left).
• If you're kinda lazy like myself...shredded carrots work just fine here (less work and I think easier to eat).
• I topped mine with parmesan cheese and dried parsley, though I've done fresh parsley in the past (don't overdo it here).
• I used tortellini with both Italian sausage and cheese inside.
• Despite using half and half (what I used) over heavy whipping cream, the cream component can still turn this into a real calorie bomb, but I had some left and hate wasting stuff. Light coconut milk might be a good substitute, haven't tried it here yet though.