Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 6 cups chicken broth
  • 1 can (14.5oz) diced tomatoes
  • 1 package (19oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil over medium high heat in a large pot or Dutch oven. Add the sausage, breaking it into small crumbles with a spoon, and cook until mahogany colored and crisp. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, oregano, and red pepper flakes, cooking for another 60 seconds until fragrant.
  3. Pour in the chicken broth and diced tomatoes. Scrape the bottom of the pot with your spoon to release the browned meat bits. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Increase heat to medium. Stir in the refrigerated tortellini and cook according to package directions (usually 3-5 minutes) until the pasta floats to the surface.
  5. Stir in the baby spinach until it just begins to wilt. Note: This only takes about 30 seconds.
  6. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the broth is velvety.
  7. Season with salt and black pepper to your liking.
  8. Garnish with fresh parsley and serve immediately.