Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, casings removed
  • 1 tbsp Extra virgin olive oil
  • 1 medium Yellow onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 5 cups Low-sodium chicken broth
  • 1 can (28 oz) Crushed tomatoes
  • 20 oz Refrigerated cheese tortellini
  • 3 cups Fresh baby spinach, packed
  • 3/4 cup Heavy cream
  • 1/2 cup Freshly grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the Italian sausage, breaking it into small bite-sized pieces. Cook until browned and cooked through (about 5-7 minutes).
  2. Add the diced onions to the pot and cook for 3 minutes until translucent. Stir in the minced garlic, dried oregano, and red pepper flakes, sautéing for 60 seconds until fragrant.
  3. Pour in the chicken broth and the crushed tomatoes. Scrape the bottom of the pot with a wooden spoon to release the browned bits (fond). Bring the liquid to a rolling boil, then reduce heat to medium-low and simmer for 10 minutes.
  4. Increase heat slightly to return to a gentle simmer. Add the refrigerated tortellini and cook for 3-5 minutes until the pasta floats and is tender.
  5. Turn the heat to low. Stir in the heavy cream and baby spinach until the spinach is wilted. Stir in the Parmesan cheese and season with salt and black pepper to taste before serving.