Ingredients:

  • 1 lb Bulk Italian Sausage
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 medium Carrots, diced small
  • 6 cups Low-sodium Chicken Broth
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 9 oz Fresh Cheese Tortellini
  • 3 cups Fresh Baby Spinach, packed
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small pieces. Sear for 3–4 minutes without stirring until a deep mahogany crust forms on the bottom. Remove sausage with a slotted spoon, leaving 1 tablespoon of fat in the pot.
  2. Reduce heat to medium. Add diced onions and carrots to the pot and sauté for 5 minutes until translucent. Add garlic, oregano, and red pepper flakes, stirring for 60 seconds.
  3. Pour in 1/2 cup of chicken broth and scrape the bottom of the pot with a wooden spoon to release the fond. Add the remaining broth and bring to a gentle boil.
  4. Add the fresh tortellini and simmer for 7–9 minutes until tender. Reduce heat to low.
  5. Stir in the heavy cream and grated Parmesan cheese until the broth is silky. Fold in the fresh baby spinach and allow it to wilt for 30 seconds. Season with salt and pepper to taste and serve immediately.