Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 4 cups chicken broth (950ml)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon red pepper flakes (2.5 ml) (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (9-ounce) package refrigerated cheese tortellini (255g)
  • 5 ounces fresh spinach, roughly chopped (140g)
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese, plus more for serving (30g)

Instructions:

  1. Brown Italian sausage in olive oil over medium-high heat. Break it up with a spoon. Add onion and garlic and sauté until softened, about 5 minutes.
  2. Stir in crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes (if using). Bring to a simmer. Season with salt and pepper to taste.
  3. Add tortellini to the simmering broth. Cook according to package directions, usually until they float to the surface.
  4. Stir in spinach and cook until wilted, about 2 minutes. Reduce heat to low. Stir in heavy cream and Parmesan cheese. Heat through, being careful not to boil.
  5. Ladle into bowls and garnish with extra Parmesan cheese.