Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium high heat in a large skillet. Add the ground sausage, breaking it apart with a spatula, and cook until browned and edges are slightly crisp. Note: Let the meat sear without stirring for 2 minutes first.
  2. Stir in the diced onion and cook for 3 minutes until translucent.
  3. Add the minced garlic and cook for another 60 seconds until fragrant. Note: Garlic burns fast, so keep it moving.
  4. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the Italian seasoning and red pepper flakes.
  5. Lower the heat to medium and stir in the heavy cream, bringing the mixture to a gentle simmer.
  6. Carefully stir in the refrigerated tortellini. Cover the pan and simmer for 5–7 minutes until the pasta is tender and the sauce has thickened.
  7. Remove the lid and fold in the baby spinach until just wilted.
  8. Stir in the parmesan cheese until melted and smooth.
  9. Garnish with chopped parsley and serve immediately.