Remove sausage meat from casings, place into a medium bowl. Add garlic and chilli, mix until combined. Roll into walnut size meat balls. Heat a frying pan over medium high heat. cook meatballs for 3-4 mins, turning until browned. Transfer to a clean plate, cover loosely with foil to keep warm.
Pour stock into a large saucepan over medium high heat. bring to the boil. Add tortellini, cook for 2 mins until tender. Add vegetables, cook for 1 min until just wilted.
Divide soup into serving bowl. Top with meatballs and parmesan. Serve with pesto and toast.
Good quality Italian beef or herb and garlic sausages would also work well in the recipe. Shape the meatballs to any size.
Goats cheese or feta could be used instead of parmesan.
Use cabbage, spinach or kale instead of packaged vegetable mix.