Creamy Sausage Tortellini Soup Recipe

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat.
2. Add the Italian sausage, breaking it into small crumbles with your spoon. Cook until the meat is browned and mahogany-colored.
3. Stir in the diced onion and carrots. Sauté for 4–5 minutes until the onions are translucent.
4. Add the minced garlic and cook for 60 seconds until fragrant.
5. Pour in the chicken broth and diced tomatoes (with their juices).
6. Stir in the dried oregano and red pepper flakes.
7. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 10–15 minutes.
8. Gently stir in the refrigerated tortellini. Cook for 5–7 minutes, or until the pasta floats to the surface and is tender.
9. Stir in the heavy cream and grated Parmesan until the broth is a pale, velvety gold.
10. Fold in the fresh baby spinach and remove from heat immediately.