Ingredients:

  • 1 lb lean Italian chicken sausage, casings removed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup whole milk
  • 2 cups fresh baby spinach
  • 1 package (19 oz) refrigerated cheese tortellini
  • 1/4 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a large Dutch oven or stockpot. Add the chicken sausage, breaking it into small crumbles with a spoon. Cook until the meat is mahogany-colored and no longer pink.
  2. Add the diced onion, carrots, and celery to the pot; sauté for 5 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic for 60 seconds until fragrant.
  3. Pour in the chicken broth and fire-roasted tomatoes with their juices. Stir in the dried oregano and red pepper flakes. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10–15 minutes.
  4. Stir in the cheese tortellini and cook according to package directions (usually 5–7 minutes) until the pasta floats to the surface.
  5. Lower heat to minimum and stir in the milk and baby spinach. Stir gently for 1–2 minutes until the spinach is wilted. Remove from heat and stir in the Parmesan cheese.