In a large pot, heat a tablespoon of olive oil over medium heat. Add in the halal sausage and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes.

Once the sausage is cooked, add in the diced onion, garlic, carrots, and celery. Sauté everything together until the onions are translucent, roughly 5 minutes.

Pour in the canned diced tomatoes along with their juice. Add the chicken or vegetable broth and Italian seasoning. Stir well to combine.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.

After simmering, add the refrigerated tortellini to the pot and cook according to package instructions, typically for 3-5 minutes, until they’re tender.

Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.