Ingredients:

  • 1 lb Italian sausage, casing removed
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, sliced thin
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 6 cups chicken bone broth
  • 14.5 oz canned diced tomatoes
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 1 cup heavy whipping cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the 1 lb Italian sausage in a large pot over medium high heat. Cook 6 minutes until browned and crispy.
  2. Add the 1 diced onion, 2 diced carrots, and 2 sliced celery stalks to the rendered fat. Cook 5 minutes until the onion is translucent.
  3. Stir in the 4 minced garlic cloves, 1 tsp oregano, and 0.5 tsp red pepper flakes. Cook 1 minute until the garlic smells fragrant.
  4. Add 2 tbsp tomato paste and stir constantly for 2 minutes until it turns a deep brick red.
  5. Pour in the 6 cups chicken bone broth and 14.5 oz diced tomatoes. Bring to a boil, then reduce heat and simmer 10 minutes until carrots are tender.
  6. Drop the 20 oz cheese tortellini into the simmering broth. Cook 3 minutes until the pasta floats to the top.
  7. Stir in the 3 cups fresh baby spinach. Cook 1 minute until the leaves are wilted and bright green.
  8. Turn the heat to low and pour in the 1 cup heavy whipping cream.
  9. Stir in the 0.5 cup Parmesan cheese, 0.5 tsp salt, and 0.5 tsp pepper. Stir until the cheese is completely melted.
  10. Remove from heat and let sit for 2 minutes until the soup thickens slightly.