1 lb Italian sausage (mild or spicy, based on preference)
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juice
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 (9 oz) package refrigerated tortellini (cheese or meat-filled)
2 cups fresh spinach (or kale)
1/4 cup grated Parmesan cheese (for garnish)
Optional: Fresh basil or parsley, chopped, for garnish
Instructions:
Cook the Sausage: In a large pot, brown the Italian sausage over medium heat, breaking it into crumbles. Cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Sauté the Aromatics: Add the diced onion to the pot and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute, until fragrant.
Add the Liquids and Seasoning: Pour in the chicken broth and diced tomatoes with their juice. Stir in Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
Add the Tortellini and Simmer: Add the tortellini to the pot and simmer until it’s tender, about 5-7 minutes (or according to package instructions).
Add the Cream and Spinach: Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
Serve: Ladle into bowls and garnish with grated Parmesan cheese and fresh basil or parsley, if desired. Serve warm with crusty bread.
