Ingredients:

  • 1 lb Mild or Hot Italian Sausage (casings removed)
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • 6 cups Chicken Stock (low sodium)
  • 1 cup Heavy Cream
  • 18 oz Fresh or Refrigerated Tortellini (cheese filled)
  • 5 oz Fresh Spinach
  • 1/2 cup Parmesan Cheese, grated
  • Salt and Freshly Ground Black Pepper, To Taste

Instructions:

  1. Place a large stockpot over medium-high heat. Add the sausage (casings removed) and break it up with a spoon. Cook until deeply browned, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pot. If needed, add 1 Tbsp of butter.
  2. Reduce the heat to medium. Add the diced onion to the pot and sauté gently in the fat until softened and translucent, about 5 minutes. Add the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and becomes fragrant.
  3. Pour in the chicken stock and scrape the bottom of the pot vigorously to lift up any browned bits (the fond). Return the browned sausage to the pot. Bring the soup to a gentle boil, then reduce the heat and simmer, uncovered, for 10 minutes to allow the flavors to marry properly.
  4. Increase the heat slightly and add the refrigerated tortellini. Cook for 3–5 minutes, or until the tortellini floats and is just tender (al dente). Stir in the heavy cream and the grated Parmesan cheese. Allow the soup to return to a gentle simmer for 1 minute.
  5. Remove the pot from the heat. Stir in the fresh spinach until it has completely wilted (less than 1 minute). Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with extra Parmesan.