Ingredients
Method
Step-by-Step Cooking Walkthrough
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground Italian sausage and diced onion, breaking meat into crumbles, and cook for 5 to 6 minutes until browned.
- Add minced garlic, tomato paste, Italian seasoning, and red pepper flakes. Sauté for 1 to 2 minutes until fragrant and deeply caramelized.
- Pour in chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
- Stir in refrigerated cheese tortellini and cook for 3 to 4 minutes until tender and floating at the surface.
- Reduce heat to low. Stir in heavy cream, grated parmesan, and baby spinach. Cook for 1 to 2 minutes until spinach is wilted and broth is velvety.
- Season to taste with salt and pepper. Ladle into warm bowls and garnish with extra parmesan and fresh basil. Serve immediately!