Ingredients:

  • 1 lb Italian Sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 28 oz crushed tomatoes
  • 4 cups chicken bone broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 19 oz refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the Italian sausage, breaking it into small crumbles with a spoon; cook until browned and edges are crisp.
  3. Stir in the diced onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
  4. Pour in the crushed tomatoes and chicken bone broth, then stir in the oregano and red pepper flakes, scraping the bottom of the pot to release the fond.
  5. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Increase heat to medium, stir in the refrigerated tortellini, and cook for 5-7 minutes or until the pasta floats to the surface.
  7. Turn the heat to low and stir in the heavy cream, Parmesan cheese, and fresh baby spinach until the spinach has wilted and the broth is creamy.