Ingredients:

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups chicken broth
  • 1 can (14.2oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • 12 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter and olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the ground Italian sausage and cook until browned and slightly crispy at the edges.
  3. Stir in the diced onion and cook until translucent, approximately 4 minutes.
  4. Add the minced garlic and tomato paste; stir constantly for 2 minutes until the paste turns a deep brick red.
  5. Pour in the chicken broth and undrained diced tomatoes, then stir in the dried oregano.
  6. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Increase heat to medium and stir in the refrigerated cheese tortellini. Cook for 3-5 minutes until the pasta floats to the surface.
  8. Turn off the heat. Stir in the heavy cream and fresh baby spinach.
  9. Fold in the grated Parmesan cheese and stir until the spinach is wilted and the soup is velvety. Season with salt and pepper to taste.