Ingredients:

  • 1 lb Italian ground sausage
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 6 cups chicken broth
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 20 oz refrigerated cheese tortellini
  • 6 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add the sausage, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables soften.
  3. Stir in the minced garlic and dried Italian seasoning and cook for 60 seconds until aromatic.
  4. Stir in the tomato paste, coating the meat and vegetables. Pour in the chicken broth and scrape the bottom of the pot to release the brown bits (fond).
  5. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Stir in the cheese tortellini and cook for 3–5 minutes (or according to package directions) until the pasta is tender.
  7. Stir in the baby spinach and heavy cream until the spinach is wilted and the soup is creamy.
  8. Season with salt and black pepper. Serve garnished with grated Parmesan cheese.