In a large frying pan, sauté Italian sausage in 1 tablespoon olive oil. When browned remove sausage and set aside in a bowl lined with paper towel. Do don’t discard frying pan.

Cut chicken thighs into 1-inch pieces, removing any excess fat or tendons and place in mixing bowl. Season chicken thighs with 1 teaspoon Italian herbs, 1 teaspoon Montreal Steak seasoning, 1 teaspoon Montreal Chicken seasoning and 1/2 teaspoon garlic powder. Stir to be sure all chicken pieces are coated with seasoning.

Sauté in frying pan until chicken is cooked through. Remove chicken and add to reserved sausage. Reserve frying pan.

In the frying pan, add onion, celery, carrots, and fennel. Add 1 tablespoon olive oil if necessary. Sauté until vegetables wilt, about 5 minutes.

In a soup pot, bring chicken stock to a boil. Add vegetables, chicken and sausage. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes. Add about 32 chicken and garlic refrigerated tortellini.. (Note: I used Buitoni, but you could use another brand, or even a different type of tortellini). Bring to boil, reduce heat, and simmer covered for about 5 minutes. Taste and add seasoning as desired.

Remove from heat and let sit for about 10 minutes.

Serve with reserved chopped fennel fronds and grated parmesan cheese.