Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, bulk or casings removed
  • 1 Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 6 cups Chicken Bone Broth
  • 14.5 oz can Fire-roasted Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 tbsp Balsamic Vinegar
  • 12 oz package Fresh Refrigerated Cheese Tortellini
  • 3 cups Fresh Baby Spinach
  • 0.5 cup Grated Parmesan Cheese
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Sear the sausage. Place your Dutch oven over medium high heat. Add the 1 lb Italian sausage, breaking it into small crumbles with your spoon. Cook 7 minutes until it develops a deep, mahogany colored crust.
  2. Separate the meat. Use a slotted spoon to remove the browned sausage to a plate. Leave about 2 tablespoons of the rendered fat in the pot. If your sausage was very lean, add a splash of olive oil.
  3. Sauté the aromatics. Lower the heat to medium. Toss in the diced yellow onion and cook until translucent, about 5 minutes. Stir in the 3 cloves minced garlic, 2 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp red pepper flakes.
  4. Bloom the spices. Sauté the aromatic mixture for 2 minutes. The tomato paste should darken significantly. Cook until the smell of garlic is fragrant but not burnt.
  5. Deglaze the pan. Pour in the 1 tbsp balsamic vinegar. Use your wooden spoon to scrape every single browned bit off the bottom.
  6. Build the broth. Pour in the chicken bone broth and fire-roasted tomatoes. Bring the mixture to a simmer.
  7. Add the fresh cheese tortellini. Simmer according to package instructions, but turn off the heat 1 minute before the instructions end to prevent overcooking.
  8. Stir in the heavy cream, fresh baby spinach, and browned sausage. The residual heat will wilt the spinach and finish the pasta.
  9. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Serve immediately.