Ingredients:

  • 1 tbsp olive oil
  • 1 lb lean Italian sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 10 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil over medium-high heat. Add the Italian sausage, breaking it into small crumbles with your spoon. Cook until the meat is browned and edges are crisp.
  2. Stir in the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic, basil, and Italian seasoning. Stir for 60 seconds until the garlic smells fragrant.
  3. Pour in the crushed tomatoes and chicken bone broth. Stir well, scraping the bottom of the pot to release the browned bits of meat.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and Parmesan cheese until the soup is a uniform, velvety orange.
  6. Add the refrigerated tortellini and baby spinach. Cook for 5-7 minutes, or just until the tortellini float to the surface and the spinach has wilted.