Ingredients:

  • 450g ground Italian sausage, casings removed
  • 15ml extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into rounds
  • 1.4L low-sodium chicken broth
  • 411g canned fire-roasted diced tomatoes
  • 30ml tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 560g refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 240ml heavy cream
  • 50g freshly grated Parmesan cheese
  • Kosher salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the 450g ground Italian sausage, breaking it into bite-sized pieces. Sear for 2-3 minutes until a deep brown crust forms.
  2. Add the diced onion and sliced carrots to the pot. Sauté for 5 minutes until the onions are translucent and the sausage is fully browned, scraping up the flavorful bits from the bottom.
  3. Stir in the minced garlic, 30ml tomato paste, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the 1.4L chicken broth and the 411g fire-roasted diced tomatoes with their juices. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the 560g refrigerated cheese tortellini to the broth and cook according to the package instructions (usually 3-5 minutes) until they are tender and float to the surface.
  6. Reduce heat to low. Stir in the 240ml heavy cream, 50g Parmesan cheese, and 3 cups fresh baby spinach. Stir until the spinach is wilted and the soup is silky. Season with salt and pepper to taste and serve immediately.