Ingredients:

  • 1 lb lean Italian turkey sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) fire-roasted crushed tomatoes
  • 10 oz refrigerated cheese tortellini
  • 1/2 tsp red pepper flakes
  • 1/2 cup half-and-half
  • 5 oz fresh baby spinach
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
  2. Add the turkey sausage, breaking it into small bite-sized pieces. Leave undisturbed for 3 minutes to allow a deep brown crust to form.
  3. Add the onions to the pot and sauté until translucent and the edges are slightly golden.
  4. Stir in the garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Pour in the fire-roasted tomatoes and chicken bone broth. Bring the mixture to a gentle simmer.
  6. Add the refrigerated tortellini and cook according to package directions (usually 4 to 6 minutes) until al dente.
  7. Reduce heat to low. Stir in the half-and-half and fresh baby spinach. Stir until the spinach is just wilted.
  8. Stir in the Parmesan cheese and season with salt and cracked black pepper to taste before serving.