Ingredients:

  • 1 lb ground Italian sausage
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the ground Italian sausage, breaking it apart with a spoon; cook until browned and slightly crisp on the edges.
  3. Stir in the diced onion and cook for 3–4 minutes until translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Pour in the chicken broth and scrape up the browned bits from the bottom of the pot.
  6. Stir in the diced tomatoes with their juices, dried oregano, and red pepper flakes.
  7. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Increase heat to medium and stir in the refrigerated tortellini; simmer for 3–5 minutes until pasta is tender.
  9. Stir in the fresh baby spinach and cook for 1 minute until wilted.
  10. Lower heat to medium-low and slowly stir in the heavy cream and Parmesan cheese until smooth.
  11. Season with salt and black pepper before serving.