Soup:
extra-virgin olive oil
3 cloves garlic; smashed
2 large carrots; chopped
1 medium onion; chopped
2 ribs celery; sliced
1 bay leaf
4 sprigs thyme
3 quarts low-sodium chicken broth
5 stems flat-leaf parsley stems
1/4 cup flat-leaf parsley; finely chopped
4 black peppercorns
kosher salt
parmigiano-reggiano, grated
Meatballs:
1 medium onion; diced
olive oil
6 links chicken-apple sausage meat
1 medium egg
1 teaspoon thyme leaves
1 handful parsley leaves
1/4 cup parmigiano-reggiano; grated
2 pounds cheese tortellini; frozen
kosher salt
black pepper

For the soup:
1. Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs: 2. Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

3. Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.