Ingredients:

  • 1 lb bulk Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 6 cups chicken broth
  • 1 can (14.5oz) diced tomatoes
  • 1 cup heavy cream
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes

Instructions:

  1. Heat the olive oil over medium-high heat. Add the Italian sausage, breaking it apart with your spoon until it is browned and no longer pink.
  2. Stir in the diced onion and cook until translucent (about 3-4 minutes). Add the minced garlic and Italian seasoning, stirring for 60 seconds until fragrant.
  3. Pour in the chicken broth and the undrained diced tomatoes. Increase the heat to bring the liquid to a gentle boil, then reduce to a simmer for about 10 minutes.
  4. Stir in the refrigerated tortellini and cook for 3-5 minutes, or until the pasta floats to the surface and is tender.
  5. Turn the heat to low and stir in the heavy cream and fresh baby spinach. Stir gently until the spinach has wilted and the soup is warmed through.