In a large pot, brown the Italian sausage over medium-high heat. Use a wooden spoon to break the meat into small crumbles. Once browned, drain the excess fat.

Add the diced onion, carrots, and celery to the pot. Sauté until the onions are translucent and the carrots have softened. Add the minced garlic and cook for one minute more.

Stir in the tomato paste and Italian seasoning. Pour in the chicken broth and diced tomatoes. Bring the mixture to a gentle boil.

Reduce the heat and let the soup simmer for about ten minutes.

Gently drop the cheese tortellini into the bubbling broth. Cook for three to five minutes, until the tortellini are just tender.

Stir in the heavy cream and fresh greens. Cook for two minutes, until the greens are wilted.

Season with salt and pepper. Serve hot with a dusting of parmesan cheese and fresh basil.