Ingredients:

  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium-high heat. Add the Italian sausage, breaking it into small crumbles with your spoon. Cook until the meat is mahogany-colored and crisp.
  2. Stir in the diced onion and cook until translucent, then add the minced garlic and oregano, sautéing for 60 seconds.
  3. Stir in the tomato paste, coating the meat and onions until glazed.
  4. Pour in the chicken broth and diced tomatoes. Bring the mixture to a rolling boil, then reduce heat to low and simmer for 10 minutes.
  5. Increase heat to medium and stir in the cheese tortellini. Cook for 3–5 minutes until the pasta floats to the surface.
  6. Turn off the heat; stir in the heavy cream, baby spinach, and Parmesan cheese until spinach is wilted and cheese is melted.