In a 6-quart or bigger soup pot, add the olive oil and turn the heat to medium.

Add the diced onion and minced garlic. Let them simmer and brown for about 3-4 minutes.

Now add the sliced chicken sausages and cook for a few minutes.

Sprinkle 1 tsp cumin, 1 tsp basil, and 1 tsp salt on top of the chicken sausages and cook for another 2-3 minutes.

Add in the tomato sauce, roasted tomatoes, chicken broth, 1/2 tsp basil, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp of the Chile Con Carne seasoning, and stir to combine.

Bring the mixture to a boil, then cover and reduce the heat to simmer for at least 1 hour (2-3 hours is better).

After simmering, add in the tortellini and bring back to a boil before reducing to simmer for about 5 minutes.

Reduce heat to low and add in the Half & Half and spinach, along with the drained beans.

Mix 1 tbsp arrowroot powder with 2 tbsp warm water in a small dish until combined.

Add the arrowroot mixture to the soup, turning the heat back up to medium but do not let it boil.

Stir in a figure-eight motion to incorporate the arrowroot until it reaches desired thickness (about 1-2 minutes).

Let it simmer on low heat until ready to serve.

When ready, sprinkle fresh basil on top and add grated cheese if desired.