Ingredients:

  • 1 lb lean Italian pork sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 16 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a Dutch oven. Add the sausage, breaking it into small crumbles, and cook until mahogany-colored and crisp.
  2. Add the diced onion and sauté for 4-5 minutes until translucent, then stir in the garlic for about 60 seconds until fragrant.
  3. Pour in the low-sodium chicken broth and fire-roasted tomatoes. Stir in the oregano and red pepper flakes.
  4. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10–15 minutes.
  5. Increase the heat slightly and stir in the refrigerated tortellini. Cook for 5–7 minutes, or until the pasta floats to the surface.
  6. Turn off the heat and stir in the baby spinach until wilted (about 60 seconds). Garnish with parsley and Parmesan cheese before serving.