Ingredients:

  • 1 lb ground Italian sausage
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 11 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Brown 1 lb ground Italian sausage in your pot over medium high heat. Cook 7 minutes until no pink remains and the edges are crispy. Remove the meat with a slotted spoon, but leave about 1 tablespoon of the fat in the pan.
  2. Add 1 diced yellow onion to the fat. Sauté for 5 minutes until translucent and soft. Stir in 4 minced cloves of garlic and 2 tbsp tomato paste.
  3. Add 1 tsp dried oregano and 1/2 tsp red pepper flakes. Pour in a splash of the 6 cups chicken broth and scrape the bottom of the pot. Continue until the pan is clean of all brown bits.
  4. Pour in the rest of the 6 cups chicken broth. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Whisk in the 4 oz softened cream cheese and 1/2 cup heavy cream. Whisk until the liquid is smooth and pale orange.
  6. Add the 11 oz refrigerated cheese tortellini back to the pot. Simmer 3 to 5 minutes until the pasta floats to the surface.
  7. Stir the browned sausage back into the pot. Add the 3 cups fresh baby spinach and 1/2 cup grated Parmesan cheese. Stir for 1 minute until the leaves are wilted.
  8. Taste the broth. You might need a pinch of salt, though the sausage and Parmesan usually provide enough. Serve immediately while the tortellini is at its peak texture.