Ingredients:

  • 450g (1 lb) Italian sausage, bulk or casings removed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1.4 Liters (6 cups) low-sodium chicken broth
  • 411g (14.5 oz) diced tomatoes, fire-roasted preferred
  • 240ml (1 cup) heavy cream
  • 0.5 tsp red pepper flakes
  • 510g (18 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 50g (0.5 cup) freshly grated parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Brown the 450g of Italian sausage in your Dutch oven over medium high heat. Cook 7 minutes until deeply browned and sizzle crisped.
  2. Add the diced yellow onion to the sausage fat. Cook 5 minutes until soft and translucent.
  3. Stir in the 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp red pepper flakes. Cook 2 minutes until the paste turns a dark brick red.
  4. Pour in 1.4 Liters of chicken broth and the 411g of fire roasted tomatoes.
  5. Use your spoon to scrape the bottom of the pot. Note: This releases the stuck on meat bits which contain all the flavor.
  6. Bring the liquid to a rolling boil.
  7. Add the 510g of refrigerated cheese tortellini to the boiling broth.
  8. Reduce the heat to medium low. Cook 3-5 minutes until the pasta floats and is tender.
  9. Turn the heat to low.
  10. Stir in 240ml of heavy cream and 3 cups of baby spinach. Stir 1 minute until the leaves wilt and turn vibrant green.
  11. Add the 50g of grated parmesan cheese and stir until fully melted.
  12. Taste and season with salt and black pepper. Serve immediately while the broth is silky and hot.