Ingredients:

  • 1 lb Mild or Hot Italian Sausage, casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 6 cups Chicken Stock
  • 20 oz Refrigerated Cheese Tortellini
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 3 cups Fresh Baby Spinach, packed
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese

Instructions:

  1. Heat the olive oil in your Dutch oven over medium high heat and add 1 lb Italian sausage. Cook 6 minutes until deeply browned and crumbled.
  2. Add the diced yellow onion to the sausage fat. Cook 4 minutes until translucent and soft.
  3. Stir in the 4 cloves of minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes. Cook 1 minute until the kitchen smells fragrant.
  4. Push the ingredients to the side and drop in 2 tbsp tomato paste. Cook 2 minutes until it turns a dark maroon color.
  5. Pour in 6 cups chicken stock, 1 tsp salt, and 1/2 tsp pepper. Boil 2 minutes while scraping the bottom of the pot.
  6. Add the 20 oz refrigerated tortellini to the bubbling liquid. Cook 5 minutes until they float and are tender.
  7. Lower the heat to medium low and slowly pour in 1 cup heavy cream. Stir gently until the broth is uniform.
  8. Fold in 3 cups baby spinach and 1/2 cup Parmesan cheese. Stir 1 minute until the spinach is bright green and limp.
  9. Taste the broth and add a pinch more salt if the flavors don't pop.
  10. Remove from heat and let sit for 2 minutes. Wait until the soup thickens slightly before ladling into bowls.