Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, bulk or casings removed
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 6 cups Low-sodium Chicken Broth
  • 15 oz Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 10 oz Fresh or Refrigerated Cheese Tortellini
  • 3 cups Fresh Baby Spinach, packed
  • 3/4 cup Heavy Cream
  • 1/2 cup Freshly grated Parmesan Cheese

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces. Cook until deeply browned and slightly crispy, approximately 5–7 minutes.
  2. Add the diced onions to the rendered fat and sauté until translucent. Stir in the garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Stir in the tomato paste, coating the meat and onions. Pour in the chicken broth and crushed tomatoes. Use a wooden spoon to scrape the fond from the bottom of the pot.
  4. Bring the broth to a gentle simmer. Add the cheese tortellini and cook for 5 minutes (or according to package directions) until just al dente.
  5. Reduce heat to low. Stir in the heavy cream, fresh baby spinach, and Parmesan cheese. Stir until the spinach is wilted and the broth is emulsified. Season with salt and pepper to taste.