Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 4 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 9 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground Italian sausage, breaking it apart with a spoon. Cook until browned and slightly crispy, approximately 5–7 minutes.
  2. Using a paper towel or spoon, remove and discard all but 1 tablespoon of the rendered fat from the pot to prevent a greasy broth.
  3. Lower heat to medium and add diced onions. Sauté until translucent, scraping the bottom of the pot to release the browned flavor bits (fond). Add minced garlic, tomato paste, oregano, and red pepper flakes; stir for 1-2 minutes until fragrant.
  4. Pour in the chicken broth and the fire-roasted tomatoes with their juices. Bring the mixture to a gentle simmer.
  5. Add the refrigerated cheese tortellini to the simmering broth. Cook for 5 minutes, or until the pasta is just tender (al dente).
  6. Stir in the fresh baby spinach until just wilted.
  7. Remove the pot from the heat. Stir in the heavy cream and grated parmesan cheese. Season with salt and black pepper to taste. Serve immediately to maintain pasta texture.