Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, bulk or casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 6 cups Chicken Bone Broth
  • 1 can (14.5 oz) Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 20 oz Refrigerated Cheese Tortellini
  • 3 cups Fresh Baby Spinach
  • 1/2 cup Heavy Cream
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Heat 1 tbsp olive oil in a large pot over medium high heat.
  2. Add 1 lb Italian sausage and cook 6 minutes until browned and no longer pink.
  3. Toss in 1 diced yellow onion and cook 4 minutes until translucent and soft.
  4. Stir in 4 cloves minced garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, and 2 tbsp tomato paste.
  5. Cook for 2 minutes until the tomato paste darkens and smells toasted.
  6. Pour in 6 cups bone broth and 1 can diced tomatoes, then add 1 tsp kosher salt and 1/2 tsp pepper.
  7. Bring to a boil, then reduce heat and simmer for 10 minutes until flavors are unified.
  8. Add 20 oz refrigerated tortellini and cook 4 minutes until they float to the surface.
  9. Stir in 3 cups baby spinach and 1/2 cup heavy cream until leaves are just wilted.
  10. Remove from heat and stir in 1/4 cup Parmesan cheese before serving hot.