Ingredients:

  • 1 lb (450g) Italian sausage
  • 1 tbsp (15g) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) red pepper flakes
  • 4 cups (950ml) chicken broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 package (19 oz / 538g) refrigerated cheese tortellini
  • 2 cups (60g) fresh baby spinach
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a spoon, until mahogany-colored and crisp. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.
  2. Sauté the diced onion in the remaining sausage fat until translucent. Stir in the minced garlic, oregano, and red pepper flakes; cook for 60 seconds until aromatic.
  3. Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release the browned bits (fond). Bring the mixture to a gentle simmer.
  4. Return the browned sausage to the pot. Add the refrigerated tortellini and simmer for 5–7 minutes, or until the pasta floats to the surface and is tender.
  5. Stir in the baby spinach until just wilted. Lower the heat and stir in the heavy cream and Parmesan cheese until the broth is opaque and silky.