Ingredients:

  • 1 lb (450g) lean Italian sausage, casings removed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 4 cups (950ml) low-sodium chicken broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 tbsp (8g) all-purpose flour
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 package (20 oz / 567g) refrigerated cheese tortellini
  • 3 cups (90g) fresh baby spinach
  • ½ cup (120ml) half-and-half
  • ½ cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean sausage, breaking it apart with a spoon, and cook until browned. Stir in the diced onion and sauté for 3–4 minutes until translucent, then add the minced garlic and oregano, cooking for an additional 60 seconds.
  2. Sprinkle the flour over the meat mixture and stir for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Increase heat to medium and stir in the refrigerated tortellini. Cook for 3–5 minutes (or per package instructions) until the pasta is tender. Turn off the heat and fold in the baby spinach, half-and-half, and Parmesan cheese. Stir gently until the spinach is just wilted and the broth is velvety.