Ingredients
The following ingredients have 7 Servings
- 16 oz. hot Italian bulk sausage
- 1/2 large onion (chopped)
- 1 large sweet potato (about 3/4 - 1 pound) (peeled and cut into 1/2-1-inch cubes)
- 3-4 garlic cloves (minced)
- 1/2 tsp EACH EACH dried parsley, dried rosemary, salt
- 1/4 teaspoon pepper
- 2 1/2 cups low sodium chicken broth
- 1 cup half and half
- 1 1/2 tablespoons cornstarch
- 1 20 oz. bag quality refrigerated cheese tortellini
- 1/3 cup freshly grated Parmesan cheese
- 3 heaping cups baby spinach (torn into pieces)
- 4-6 bacon strip (cooked and crumbled)
- chopped parsley
- freshly grated Parmesan
Instruction
- Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
- Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through.
- Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly.
- Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency.
- Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.
