Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 12 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or 6-quart pot over medium-high heat. Add the ground Italian sausage, breaking it apart with a spoon, and cook until mahogany-colored and cooked through. Remove sausage with a slotted spoon and set aside, keeping the rendered fat in the pot.
  2. Add diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until onions are translucent and carrots have softened. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the chicken broth and diced tomatoes with their juices. Stir in dried oregano and red pepper flakes. Bring to a rolling boil, then reduce heat to low and simmer for 10 minutes. Return the cooked sausage to the pot.
  4. Increase heat to medium. Stir in the refrigerated cheese tortellini and cook for 5–7 minutes, or according to package directions, until the pasta is tender but al dente.
  5. Reduce heat to low. Stir in the heavy cream and baby spinach. Stir gently for 2 minutes until the spinach has wilted. Stir in the grated Parmesan cheese just before serving.