Mix the sausage and bread crumbs in a bowl. Add salt and pepper (no more than 1/4 teaspoon each. Less if your sausage is already salty). Scoop out about a tablespoon of the sausage mixture and shape into a ball. Place on a plate until all sausage is used. Put plate in the refrigerator until ready to use.

Using a large soup pot, place it on a burner turned to medium heat. Add olive oil through carrots and sauté until soft. Add garlic, stirring constantly for one minute. Add chicken broth and water to pot. Adjust the seasoning to your taste. Bring to a boil. Reduce to a simmer and add the meatballs, one at a time, to the simmering broth. Let cook for 5 - 7 minutes. Add the tortellini and Italian seasoning to the simmering broth. Cook for 3 - 5 minutes. Add the basil through lemon juice and simmer until the tortellini are tender, about 4 - 5 more minutes. Remove pot from heat, stir in the spinach. Let it stand for a couple of minutes to allow the spinach to wilt. Adjust seasoning to your preference.