Ingredients:

  • 1 lb Italian sausage, bulk or casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini
  • 6 cups low-sodium chicken bone broth
  • 14.5 oz petite diced tomatoes, undrained
  • 5 oz fresh baby spinach, roughly chopped
  • 4 oz cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, add the Italian sausage. Break it into small crumbles and cook undisturbed for 3-4 minutes until a deep brown crust forms. Stir and continue cooking until no pink remains.
  2. Remove excess grease from the pot, leaving approximately one tablespoon of fat for flavoring the vegetables.
  3. Add the diced yellow onion to the pot and sauté until translucent. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Pour in the chicken bone broth and the undrained petite diced tomatoes. Scrape the bottom of the pot with a wooden spoon to release the browned bits (fond).
  5. Bring the broth to a gentle simmer. Add the refrigerated cheese tortellini and cook for 3-5 minutes, or just until the pasta begins to float.
  6. Reduce heat to low. Stir in the chopped baby spinach, cubed cream cheese, heavy cream, and grated Parmesan cheese.
  7. Whisk gently until the cream cheese is fully emulsified and the spinach is wilted. Season with salt and black pepper to taste and serve immediately.