Ingredients:

  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the ground Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through.
  2. Add the diced onion to the pot and sauté for 3–5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick red.
  3. Pour in the chicken broth, dried oregano, and red pepper flakes. Stir well, scraping the bottom of the pot to deglaze. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the refrigerated cheese tortellini and cook for 3–5 minutes, or until the pasta is tender but still holds its shape.
  5. Reduce heat to low and stir in the heavy cream, grated parmesan cheese, and baby spinach. Stir gently until the spinach is wilted and the soup is creamy.
  6. Garnish with fresh parsley and serve immediately.