Ingredients:

  • 1 lb Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1 package (20 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach, chopped
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until deeply browned and sizzling.
  2. Stir in the diced onion and cook until translucent (about 4 minutes), then add the garlic and tomato paste. Sauté for 2 minutes until the paste turns a dark, brick-red color.
  3. Pour in the chicken broth and diced tomatoes with their juices. Stir in the Italian seasoning and red pepper flakes, scraping the bottom of the pot to release the browned bits.
  4. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld.
  5. Increase heat slightly and stir in the refrigerated tortellini. Cook for 3–5 minutes until the pasta is tender but still holds its shape.
  6. Stir in the chopped spinach and heavy cream until the spinach is wilted and the soup is velvety. Finish with grated Parmesan cheese, salt, and black pepper.