Ingredients:

  • 1 lb Hot Italian Sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 package (19 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Heat a Dutch oven or large pot over medium-high heat. Add the spicy sausage, breaking it apart with a wooden spoon, and cook until browned with mahogany-colored edges.
  2. Stir in the diced onion and cook for 3-5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the crushed tomatoes, chicken broth, oregano, and the bay leaf.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Increase the heat slightly and stir in the refrigerated tortellini. Cook for 3-5 minutes, or until the pasta floats to the surface and is tender.
  6. Turn off the heat. Stir in the baby spinach until just wilted, then pour in the heavy cream and sprinkle in the parmesan cheese. Stir gently until velvety and remove the bay leaf before serving.