Ingredients

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1 tbsp olive oil

1 lb ground Italian sausage (mild or hot)

½ yellow onion, diced

3–4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup heavy cream

1 cup chicken broth, low-sodium

1 (20-oz) package refrigerated or frozen tortellini

3 cups fresh baby spinach

½ cup grated parmesan cheese, plus more for serving

½ tsp salt, or to taste

¼ tsp black pepper, or to taste

Red pepper flakes (optional, for heat) 

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Instructions

1. Brown the sausage: Heat the olive oil in a large skillet or pot over medium-high heat. Add the sausage and onion, breaking up the meat with a spoon as it cooks. Cook until the sausage is browned and the onion is softened. Drain any excess grease.

2. Add aromatics: Stir in the minced garlic and cook for another minute until fragrant. For more flavor, you can also add Italian seasoning and red pepper flakes at this point.

3. Build the sauce: Pour in the diced tomatoes, heavy cream, and chicken broth. Bring the mixture to a simmer.

4. Cook the tortellini: Add the tortellini directly to the sauce. Stir to combine, then reduce the heat to medium-low. Cover the skillet and let it simmer for 5–10 minutes, or until the tortellini is tender. Cooking the tortellini in the sauce helps to thicken it with the pasta's starches.

5. Finish the dish: Stir in the fresh baby spinach and parmesan cheese until the spinach has wilted. Season with salt and pepper to taste.

6. Serve: Ladle the creamy tortellini into bowls and garnish with additional parmesan cheese. Serve immediately.