Ingredients:

  • 1 lb Mild or Hot Italian Sausage, removed from casings
  • 1 tbsp Extra Virgin Olive Oil
  • 1 small Yellow Onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 4 cups Low-Sodium Chicken Broth
  • 28 oz Crushed Tomatoes
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 18 oz Refrigerated Cheese Tortellini
  • 2 cups Fresh Baby Spinach, packed
  • 1/2 cup Heavy Cream
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the 1 lb of Italian sausage, breaking it apart with your spoon. Cook for 5-7 minutes until it is browned and crispy. Note: Those brown bits on the bottom are flavor gold.
  2. Add the diced yellow onion to the sausage and fat. Cook for 3-4 minutes until the onion is translucent and soft.
  3. Stir in the 3 cloves of minced garlic and 2 tbsp of tomato paste. Sauté for 2 minutes until the paste turns a deep mahogany color and the smell of garlic is strong but not burnt.
  4. Add the dried basil, oregano, and red pepper flakes. Stir for 30 seconds to bloom the spices in the hot oil.
  5. Pour in the 4 cups of chicken broth and 28 oz of crushed tomatoes. Scrape the bottom of the pot vigorously to release all the browned sausage bits.
  6. Bring the liquid to a boil, then reduce heat to low. Simmer for 10 minutes to let the flavors meld together.
  7. Add the 18 oz of refrigerated tortellini directly into the simmering broth. Cook for 3-5 minutes until the pasta floats and is tender.
  8. Stir in the 2 cups of baby spinach. Stir for 1 minute until the leaves have collapsed into the soup but are still bright green.
  9. Stir in the 1/2 cup of heavy cream and 1/4 cup of Parmesan cheese. Heat for 1 minute until the soup is uniform and velvety.
  10. Taste the soup. Add salt and black pepper as needed to make the flavors pop.