Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon. Once the meat is browned and no longer pink, add the diced onion. Sauté for about 5 minutes until the onion becomes translucent. Stir in the minced garlic, oregano, and red pepper flakes, cooking for just one more minute until the garlic is fragrant.
- Pour the crushed tomatoes and chicken broth into the pot. Stir well to scrape up any browned bits from the bottom of the pan—that is where the flavor lives! Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 10 to 12 minutes to allow the flavors to meld together. Taste the broth and add salt and pepper as needed.
- Increase the heat slightly to bring the soup back to a gentle simmer. Add the refrigerated tortellini and cook according to the package instructions, usually about 3 to 5 minutes. Once the pasta is tender, stir in the fresh baby spinach and heavy cream. Stir until the spinach wilts, which should take about 60 seconds. Remove from heat immediately to prevent the pasta from getting soggy.
- Ladle the hot soup into deep bowls. Top each serving with a generous dusting of freshly grated Parmesan cheese. Serve alongside crusty Italian bread or garlic knots for dipping.
- Cook Time: 40 minutes