Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, bulk or casings removed
  • 1 large Yellow Onion, finely diced (approx. 150g)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Tomato Paste
  • 28 oz Crushed Tomatoes
  • 4 cups Low-Sodium Chicken Broth
  • 10 oz Refrigerated Cheese Tortellini
  • 1/2 cup Half-and-Half
  • 3 cups Fresh Baby Spinach, packed
  • 1/4 cup Fresh Basil, chiffonade
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Salt and Black Pepper to taste

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook until browned and crispy, about 5–7 minutes. Use a slotted spoon to remove the sausage, leaving approximately 1 tablespoon of rendered fat in the pot.
  2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot with the chicken broth, scraping the bottom to release the fond. Add the crushed tomatoes and bring the mixture to a gentle boil.
  4. Add the refrigerated tortellini to the broth. Reduce heat and simmer for 2 minutes less than the package directions to keep them al dente.
  5. Stir in the half-and-half, fresh baby spinach, and the cooked sausage. Allow the heat of the soup to wilt the spinach (about 1 minute).
  6. Remove from heat. Stir in the Parmesan cheese and fresh basil. Season with salt and black pepper to taste and serve immediately.