Heat 1 tablespoon olive oil in a 5-quart Dutch oven or deep soup pot over medium-high heat. Add halal Italian sausage and cook for 6 to 8 minutes, breaking it into bite-sized crumbles with a wooden spoon, until browned and cooked through. Drain excess grease if necessary.

Reduce heat to medium. Add diced yellow onion to the sausage and sauté for 3 minutes until translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and deeply caramelized.

Pour in the chicken broth and canned crushed fire-roasted tomatoes. Add dried Italian seasoning, crushed fennel seeds, red pepper flakes, sea salt, and black pepper. Stir well, scraping up any browned flavorful fond from the bottom of the pot.

Bring the soup to a gentle rolling boil, then lower heat to medium-low and simmer uncovered for 10 minutes to allow the aromatics and tomatoes to meld together.

Add the cheese tortellini to the simmering broth and cook for 3 to 4 minutes (or according to package instructions) until tender and floating.

Turn heat to low. Stir in heavy whipping cream and freshly grated parmesan cheese until the soup transforms into a silky, luscious blush broth.

Remove from heat. Fold in the fresh baby spinach, stirring gently for 1 minute until tender and wilted. Taste and adjust salt or pepper if desired.

Ladle piping-hot soup into bowls, garnish with fresh basil ribbons and additional parmesan, and serve immediately with crusty garlic bread!