Ingredients:

  • 1 lb mild or spicy Italian sausage
  • 1 large yellow onion, finely diced
  • 2 medium carrots, sliced into thin rounds
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 10 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 0.5 cup heavy cream
  • 0.25 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small bite-sized chunks. Cook until browned and a mahogany-colored fond develops on the bottom of the pot.
  2. Add the diced onion and sliced carrots to the pot with the sausage. Sauté for 5-6 minutes until the onions are translucent and the carrots begin to soften, scraping the bottom of the pot to incorporate the flavorful fond.
  3. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and fire-roasted crushed tomatoes. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. Add the refrigerated cheese tortellini to the simmering broth. Cook for 5 minutes, or until the pasta is al dente and floats to the surface.
  6. Stir in the fresh baby spinach and heavy cream. Continue to cook for 1-2 minutes until the spinach is wilted and the soup is heated through. Season with salt and black pepper to taste.
  7. Ladle into bowls and serve immediately topped with freshly grated Parmesan cheese.