Ingredients:

  • 1 lb Mild or Hot Italian Sausage, bulk or casings removed
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 6 cups Low-Sodium Chicken Bone Broth
  • 14.5 oz can Fire-Roasted Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 cup Evaporated Milk
  • 10 oz Fresh Refrigerated Cheese Tortellini
  • 5 oz Fresh Baby Spinach, roughly chopped
  • 0.5 cup Grated Parmesan Cheese
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook until browned and mahogany-colored (about 6-8 minutes). Use a slotted spoon to remove the meat, leaving 1 tablespoon of rendered fat in the pot.
  2. Add the diced onions to the rendered fat. Sauté until translucent and soft. Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes until the paste darkens and becomes fragrant.
  3. Pour in the chicken bone broth and fire-roasted diced tomatoes, scraping the bottom of the pot with a wooden spoon to release the browned bits (fond). Bring the mixture to a rolling boil.
  4. Add the fresh refrigerated tortellini to the boiling broth. Reduce heat to a simmer and cook for 3-5 minutes, or according to package directions, until the pasta is pillowy and floats.
  5. Stir the browned sausage back into the pot. Pour in the evaporated milk and stir in the baby spinach. Simmer for 60 seconds until the spinach is wilted. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.