Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sweet Italian sausage links
  • 1 medium sweet onion (, diced fine)
  • 3 cloves garlic (, minced)
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon cracked red pepper flakes or to taste
  • 9 ounce package refrigerated cheese tortellini
  • 3 cups baby spinach
  • salt and pepper

Instruction

  • Heat oil over medium-high in a Dutch oven. Add sausages and cook, rolling occasionally, until browned all over, about 10 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pot.
  • Add onion to the pot and cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Add garlic and cook for about 30 seconds. Stir in broth and seasonings, and bring to a boil.
  • Slice sausage into 1/2-inch thick pieces and add back to the pot. Stir in the tortellini and simmer gently until pasta is tender, about 6 minutes. Stir in spinach and cook until just wilted. Season with a little salt and pepper to taste.
  • Ladle into bowls and serve.