Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 6 cups chicken broth (1.4 liters) (low-sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon red pepper flakes (2.5ml) (optional, for heat)
  • 9 ounces cheese tortellini, fresh or frozen (255g)
  • 5 ounces fresh spinach, roughly chopped (142g)
  • Salt and freshly ground black pepper, to taste
  • ½ cup heavy cream (120ml) (optional)
  • ¼ cup grated Parmesan cheese (30g) (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth, add diced tomatoes (undrained), Italian seasoning, and red pepper flakes (if using). Bring to a simmer.
  4. Add tortellini to the simmering soup and cook according to package directions, usually about 3-5 minutes, or until tender.
  5. Stir in spinach and cook until wilted, about 1-2 minutes.
  6. If desired, stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
  7. Season with salt and pepper to taste. Serve hot.