Ingredients:

  • 1 lb bulk Italian sausage
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the Italian sausage and break it into bite-sized chunks. Brown for about 6-8 minutes until the edges are crispy and browned. Remove excess fat, leaving approximately 1 tablespoon in the pot.
  2. Reduce heat to medium. Add the diced onions and cook until translucent, about 4 minutes. Stir in the minced garlic and tomato paste; cook for 2 minutes until the paste darkens to a brick-rust color.
  3. Pour in the chicken broth, Italian seasoning, and red pepper flakes. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pot. Bring the mixture to a rolling boil.
  4. Add the refrigerated tortellini to the boiling broth. Reduce heat slightly and simmer for 3-5 minutes, or until the pasta is tender and floats.
  5. Stir in the fresh baby spinach, heavy cream, and grated Parmesan cheese. Continue to stir until the spinach has wilted and the soup is creamy and heated through. Serve immediately.