Ingredients:

  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 cups chicken broth
  • 1 can (14.5 oz) fire-roasted 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
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add the ground sausage, breaking it into small crumbles, and cook until mahogany-colored and crisp.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and fire-roasted tomatoes with their juices. Stir in the oregano and red pepper flakes.
  4. Bring the mixture to a rolling boil, then reduce heat to a simmer for 5–7 minutes.
  5. Stir in the refrigerated tortellini and cook according to package directions (usually 3–5 minutes) until the pasta floats to the surface.
  6. Fold in the baby spinach until just wilted.
  7. Remove the pot from heat and stir in the heavy cream and grated Parmesan cheese until the broth is velvety and opaque.