In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add one diced yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes, stirring frequently, until the onion is softened and golden.

Incorporate 12 ounces of sliced chicken sausage into the pot. Sprinkle in 1 teaspoon of cumin and 1 teaspoon of dried basil, along with a pinch of salt. Cook for an additional 2-3 minutes, stirring often, until the sausage is heated through and fragrant.

Stir in 15 ounces of tomato sauce, 14.5 ounces of fire-roasted diced tomatoes, 4 cups of chicken broth, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder, along with 1 tablespoon of Chile Con Carne seasoning. Increase the heat to bring the mixture to a boil, then reduce to a simmer.

Cover the pot with a lid and let the soup simmer on low heat for at least one hour, or 2-3 hours for richer flavor. Stir occasionally.

After simmering, add 9 ounces of tortellini to the pot and cook for about 5 minutes or according to package directions, until they are tender.

Lower the heat and gently stir in 1 cup of half & half, 4 cups of baby spinach, and 1 can of rinsed cannellini beans. Mix 1 tablespoon of arrowroot powder with warm water to create a slurry and add it to thicken the soup.

Allow the soup to simmer gently for another 5 minutes to incorporate the flavors fully. Taste and adjust seasoning with salt and pepper.