Ingredients:

  • 1 lb bulk Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 16 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat. Add the Italian sausage, breaking it into small crumbles with your spoon. Cook until the meat is mahogany-colored and slightly crisp.
  2. Stir in the diced onion and sauté for 3-4 minutes until translucent, then add the garlic and tomato paste. Cook for 2 more minutes until the paste turns a deep brick-red.
  3. Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits. Stir in the oregano and red pepper flakes.
  4. Bring the liquid to a gentle boil, then reduce heat to a simmer for 5 minutes to allow the flavors to meld.
  5. Stir in the refrigerated tortellini. Cook according to the package directions (usually 3-5 minutes) until the pasta floats to the surface and is tender.
  6. Fold in the baby spinach until just wilted.
  7. Turn the heat to low and stir in the heavy cream and Parmesan cheese until the broth is smooth and velvety. Season with salt and pepper to taste.