Ingredients:

  • 1 lb Ground Italian Sausage
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp Tomato paste
  • 1 tsp Dried oregano
  • 0.5 tsp Red pepper flakes
  • 5 cups Low-sodium chicken broth
  • 14.5 oz Diced tomatoes
  • 12 oz Refrigerated cheese tortellini
  • 3 cups Fresh baby spinach
  • 0.75 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese

Instructions:

  1. Place the 1 lb ground Italian sausage in the pot over medium high heat. Break it apart with your spoon and cook until no longer pink and edges are crispy.
  2. Add the diced yellow onion to the sausage fat. Cook for 5 minutes until translucent and soft.
  3. Stir in the 4 cloves of minced garlic, 2 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp red pepper flakes. Sauté for 2 minutes until the paste turns a deep mahogany color.
  4. Pour in a splash of the 5 cups chicken broth. Use your spoon to scrape up all the brown bits stuck to the bottom.
  5. Add the remaining chicken broth and 14.5 oz diced tomatoes. Bring the mixture to a boil, then reduce heat to medium low.
  6. Drop in the 12 oz refrigerated cheese tortellini. Simmer for 5 to 7 minutes until the pasta floats and is tender to the bite.
  7. Stir in the 3 cups of fresh baby spinach. It will look like a lot, but it will shrink down in about 60 seconds.
  8. Turn the heat to low. Stir in the 0.75 cup heavy cream and 0.5 cup freshly grated Parmesan cheese.
  9. Taste the broth. Add salt or extra pepper if needed. Serve while the steam is rising and the cheese is melted.