Ingredients:

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

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned. Scrape up any browned bits (fond) from the bottom of the pot.
  2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes with their juices, dried oregano, and red pepper flakes. Bring to a gentle boil, then reduce heat to low and simmer for 5-7 minutes.
  4. Stir in the refrigerated cheese tortellini and cook for 3-5 minutes until the pasta is al dente. Stir in the heavy cream and baby spinach, continuing to stir for 1-2 minutes until the spinach has wilted and the broth is velvety.