Ingredients
- 10-12 oz spinach tortellini cook according to the package instructiions.
- ¾ lb Italian sausage, mild or spicy we prefer chicken or turkey
- 6-8 cloves garlic, minced
- 1 medium onion, chopped
- 4-5 cups chicken broth
- 1 14 oz canned crushed tomatoes
- 2 heaped tbsp tomato paste
- 4-5 cups fresh spinach
- ½-1 tsp dried oregano or mixed Italian herbs
- ¼-½ cup cream or ½ n ½ I found ¼ cup enough
- red chili flakes as needed
Instructions
- Add the sausage meat, breaking them with a rubber spatula or wooden spoon until broken into some large some small pieces.Allow them to brown for 2-3 minutes. Drain off any excessive grease.
- Reheat the pot add the onions, garlic and cook until the onion is translucent, about 5 minutes. There's no need to add oil as some fat from the sausage will remain.
- Add in the crushed tomatoes, tomato paste, dried herbs and chili flakes if using. Stir well until fully incorporated. Add the chicken stock, bring to a boil, season and drop the heat to a simmer, cook until slightly reduced, about 10 minutes.
- Stir in the tortellini, and cream. Cook until the pasta is heated through and tender, 2-3 minutes. Take it off the heat, stir in the spinach until just wilted.
- Ladle the soup into bowls. Sprinkle with Parmesan, if desired, before serving.
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