Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and sauté until fully browned and a deep mahogany crust has developed. Drain excess grease, leaving about 1 tablespoon in the pot.
  2. Reduce heat to medium. Stir in the diced onion and cook until translucent (about 4–5 minutes). Add minced garlic, dried oregano, and red pepper flakes, sautéing for another 60 seconds until fragrant.
  3. Pour in the chicken broth and diced tomatoes with their juices. Scrape the bottom of the pot to release the browned bits (fond). Bring to a gentle boil, then reduce heat to a simmer for 10 minutes.
  4. Stir in the refrigerated cheese tortellini. Cook for 5–7 minutes, or until the pasta is tender but maintains its shape.
  5. Turn the heat to low. Stir in the heavy cream and grated parmesan cheese until smooth and glossy.
  6. Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted. Remove from heat and serve.