Ingredients:

  • 1 Tbsp Olive Oil, extra virgin
  • 1 lb Italian Sausage (mild or hot, casing removed)
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 5 oz Crushed Tomatoes (canned)
  • Salt and Freshly Ground Black Pepper, to taste
  • 20 oz Refrigerated Cheese Tortellini
  • 5 oz Fresh Spinach, roughly chopped
  • ½ cup Heavy Cream (optional, but recommended)
  • ¼ cup Fresh Parsley, chopped (for garnish)
  • Parmesan Cheese, grated (for serving)

Instructions:

  1. Brown the Sausage: Heat the olive oil in the Dutch oven over medium-high heat. Add the ground Italian sausage and break it up. Cook, stirring occasionally, until browned (about 6–8 minutes). Drain off all but 1 tablespoon (15ml) of the rendered fat.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  3. Bloom the Spices: Stir in the minced garlic, tomato paste, dried oregano, and thyme. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly. This process intensifies the flavor.
  4. Deglaze and Add Liquids: Pour in a small splash of the chicken stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock and the crushed tomatoes.
  5. Season and Simmer: Stir well. Bring the mixture to a low boil, then immediately reduce the heat to a gentle simmer. Cover and let the soup simmer for 10 minutes to allow the flavors to meld beautifully. Taste and season with salt and pepper.
  6. Add Tortellini: Increase the heat back to medium. Add the refrigerated tortellini. Cook according to package directions, usually 3–5 minutes, ensuring the pasta is al dente.
  7. Incorporate Spinach and Cream: Once the tortellini is nearly cooked, stir in the fresh spinach. Cook only until the spinach wilts (about 1–2 minutes). Stir in the heavy cream (if using).
  8. Final Adjustment: Remove from the heat. Check the seasoning one last time. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.