Ingredients:

  • 1 lb bulk Italian sausage
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 cups beef or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat a 12-inch deep skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spatula. Cook until the meat is mahogany-brown and sizzling.
  2. Stir in the diced onion and cook for 3 minutes until translucent, then add the minced garlic for 60 seconds until fragrant.
  3. Pour in the beef or chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the heavy cream, Italian seasoning, and red pepper flakes.
  4. Bring the mixture to a gentle simmer, ensuring it does not reach a rolling boil to prevent the cream from separating.
  5. Gently stir in the refrigerated tortellini. Reduce heat to medium-low and simmer for 5–7 minutes, or until the pasta is tender and the sauce has thickened.
  6. Fold in the baby spinach and Parmesan cheese, stirring just until the spinach wilts and the cheese is melted.