Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 4 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 9 oz refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 3 cups fresh baby spinach, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp balsamic vinegar
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-sized chunks with a wooden spoon. Let sear undisturbed for 2-3 minutes until a mahogany crust forms, then continue cooking until fully browned.
  2. Add the diced onion to the pot, sautéing in the rendered fat until translucent. Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the chicken broth and fire-roasted diced tomatoes, using the spoon to scrape up the caramelized bits (fond) from the bottom of the pot.
  4. Bring the liquid to a gentle simmer. Add the refrigerated cheese tortellini and cook directly in the broth according to package instructions, typically 3 to 5 minutes, until tender.
  5. Reduce the heat to low. Stir in the heavy cream, baby spinach, and balsamic vinegar. Stir gently until the spinach is wilted and the broth is emulsified.
  6. Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and cracked black pepper before serving.