Tomato Tortellini Soup in 35 Minutes

Instructions:

1. In a Dutch oven over medium-high heat, brown the Italian sausage until caramelized and no longer pink. Use a spoon to break the meat into small crumbles. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.
2. Add the butter to the pot. Once melted, stir in the diced onion and cook until translucent (about 4 minutes). Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
3. Pour in the crushed tomatoes, chicken broth, dried oregano, and sugar. Stir well, scraping up the browned bits from the bottom. Return the cooked sausage to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Stir in the refrigerated tortellini. Cook for 5–7 minutes (or according to package directions) until the pasta floats to the surface. Fold in the fresh spinach and stir until just wilted.
5. Turn the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until smooth and incorporated.