Ingredients:
- 1 lb Italian Sausage (mild or hot), casings removed
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 4 cups low sodium Chicken Broth
- 1 (14.5 oz) can Crushed Tomatoes, undrained
- 1 tsp Dried Italian Seasoning
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- 1 (16 oz) package Refrigerated Cheese Tortellini
- 5 oz Fresh Spinach, roughly chopped
- 1/2 cup Heavy Cream
- 1/2 cup freshly grated Parmesan Cheese, plus extra for serving
- 1/4 cup Fresh Basil, roughly chopped, for garnish
Instructions:
- Heat a large, deep pot or Dutch oven over medium-high heat. Add the sausage (no extra oil needed unless very lean). Break it up with a spoon and cook until thoroughly browned and cooked through. Drain off excess grease, leaving about 1 tablespoon in the pot.
- Add the diced onion to the pot. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the Italian seasoning and smoked paprika. Cook for 30 seconds, stirring constantly, to bloom the spices.
- Pour in the chicken broth and the can of crushed tomatoes. Add salt and pepper. Bring the mixture to a lively simmer, scraping up any browned bits from the bottom of the pot.
- Once simmering, add the refrigerated tortellini directly to the pot. Stir well to ensure they are submerged. Reduce heat slightly to maintain a consistent simmer. Cook according to package directions (usually 8-10 minutes), stirring occasionally to prevent sticking.
- Once the tortellini are tender (al dente), turn the heat to low. Stir in the heavy cream and the fresh spinach. Cook just until the spinach wilts completely (about 1 minute).
- Remove the pot from the heat entirely. Stir in the grated Parmesan cheese until the sauce thickens slightly and becomes velvety. Taste and adjust seasoning (salt/pepper) as necessary.
- Ladle the One Pot Tortellini with Sausage into bowls and garnish liberally with extra Parmesan and fresh basil before serving.