Ingredients:

  • 1 lb chicken Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14½ oz) diced tomatoes, undrained
  • 1 Parmesan cheese rind
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup half and half
  • 1 bag (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach

Instructions:

  1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken Italian sausage, breaking it into bite-sized crumbles with a spoon, and cook until the meat is chestnut brown and reaches an internal temperature of 165°F (74°C).
  2. Add the diced yellow onion to the pot and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the undrained diced tomatoes and 6 cups chicken broth, scraping the bottom of the pot to release the browned bits.
  4. Stir in the dried oregano, red pepper flakes, and the Parmesan cheese rind. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Increase the heat to medium. Stir in the refrigerated cheese tortellini and cook according to package directions (usually 3–5 minutes).
  6. Just before serving, stir in the half and half and fresh baby spinach. Remove from heat once the spinach is wilted and the broth is velvety. Discard the Parmesan rind.