Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp granulated sugar
  • 1 package (19 oz) refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat.
  2. Add the ground Italian sausage, breaking it apart with a spoon. Cook until the meat is browned and mahogany-colored.
  3. Stir in the diced onion and cook for 3–4 minutes until translucent.
  4. Add the minced garlic and tomato paste; stir constantly for 1 minute until the paste turns a deep brick red and smells fragrant.
  5. Pour in the crushed tomatoes, chicken broth, dried oregano, salt, pepper, and sugar.
  6. Stir well to combine and bring the mixture to a gentle boil.
  7. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
  8. Gently stir in the refrigerated cheese tortellini. Cook for 5–7 minutes until the pasta is tender but still has a slight bite.
  9. Stir in the heavy cream and baby spinach. Remove from heat immediately once the spinach begins to wilt.
  10. Fold in the Parmesan cheese just before serving.