Ingredients:

  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Bulk Italian Sausage, mild or hot, casing removed
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, small dice
  • 2 stalks Celery, small dice
  • 4 cloves Garlic, freshly minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Red Pepper Flakes (optional)
  • Kosher Salt and Black Pepper, to taste
  • 6 cups Low-Sodium Chicken Broth or Stock
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 20 oz Refrigerated Tortellini (cheese, meat, or spinach variety)
  • 5 oz Fresh Spinach, roughly chopped
  • ½ cup Heavy Cream (minimum 35% fat)
  • Fresh Parmesan Cheese, for serving

Instructions:

  1. Brown the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon, cooking until thoroughly browned (6-8 minutes).
  2. Drain off all but 1 tablespoon of rendered fat from the pot.
  3. Sauté the Aromatics (Mirepoix): Reduce the heat to medium. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened.
  4. Toast the Paste: Stir in the minced garlic, tomato paste, dried herbs (oregano, basil), and red pepper flakes. Cook for 1-2 minutes, stirring constantly, to deepen the flavor of the tomato paste.
  5. Deglaze and Season: Pour in a small splash of the chicken broth and scrape up any browned bits (the fond) from the bottom of the pot.
  6. Add Liquid and Tomatoes: Pour in the remaining chicken broth and the canned diced tomatoes (undrained). Season generously with salt and pepper.
  7. Simmer: Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover partially and cook for 10 minutes to allow the flavors to meld.
  8. Cook the Tortellini: Increase heat slightly to maintain a gentle bubble. Add the tortellini to the soup. Cook according to package directions (usually 3-5 minutes for refrigerated tortellini). Do not overcook.
  9. Stir in Cream and Greens: Once the tortellini is al dente, remove the pot from the heat. Stir in the heavy cream and the fresh spinach (or kale). The residual heat of the soup will wilt the spinach quickly.
  10. Taste and Adjust: Taste the soup and adjust salt, pepper, or red pepper flakes as needed before serving. Serve immediately, topped with freshly grated Parmesan cheese.