Spinach Tortellini Soup in 30 Minutes

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with your spoon, and cook until browned and no longer pink.
2. Stir in the diced onion and cook for 3-4 minutes until translucent.
3. Add the minced garlic and oregano; stir for 60 seconds until fragrant.
4. Pour in the chicken broth and diced tomatoes with their juices. Increase heat to bring to a gentle boil, then reduce to a simmer for 10 minutes.
5. Stir in the salt and black pepper.
6. Add the refrigerated cheese tortellini to the simmering broth. Cook for 3-5 minutes until they float to the surface.
7. Turn the heat to low and stir in the heavy cream and grated Parmesan.
8. Fold in the fresh baby spinach and stir for 1 minute until leaves are wilted but still vibrant green. Remove from heat immediately.