Ingredients
Method
Brown Sausage & Sauté Aromatics
- Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian chicken sausage and cook for 5 to 7 minutes, breaking it into bite-sized crumbles with a wooden spoon, until golden browned and cooked through.
- Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and tomato paste, cooking for 1 to 2 minutes until fragrant and the paste turns a deep brick-red.
Simmer the Tomato Broth
- Pour in the fire-roasted diced tomatoes (with juices) and chicken bone broth. Stir well, scraping up any browned bits stuck to the bottom of the pot.
- Season with Italian seasoning, crushed red pepper flakes, sea salt, and black pepper. Bring the soup to a gentle rolling boil, then reduce heat to medium-low, cover, and simmer for 10 minutes to allow flavors to harmonize.
Cook Tortellini & Wilt Greens
- Uncover the pot and drop in the refrigerated three-cheese tortellini. Cook uncovered at a gentle simmer for 3 to 5 minutes (or 5 to 7 minutes if using frozen) until the tortellini float to the surface and are tender yet al dente.
- Lower heat to low. Stir in the heavy cream, freshly grated parmesan cheese, and baby spinach. Stir continuously for 2 minutes until the spinach is gently wilted and the broth turns rich and velvety pink.
Garnish & Serve Piping Hot
- Remove from heat immediately to prevent tortellini from overcooking. Ladle into warm bowls, shower with additional grated parmesan, torn basil, a twist of black pepper, and a light swirl of extra virgin olive oil. Serve with warm crusty garlic bread!