Ingredients:

  • 1 lb lean Italian turkey sausage, casings removed
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 6 cups low sodium chicken bone broth
  • 14.5 oz canned fire-roasted diced tomatoes, undrained
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 10 oz refrigerated cheese tortellini
  • 5 oz fresh baby spinach, roughly chopped
  • 0.5 cup light cream or half-and-half
  • 0.25 cup freshly grated parmesan cheese
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place the 1 lb turkey sausage in the pot over medium high heat with 1 tbsp olive oil. Sauté 5-7 mins until browned and crumbled. Note: Don't over stir; let it sit to get a nice crust.
  2. Add the diced yellow onion to the sausage fat. Cook 4 mins until translucent and fragrant.
  3. Stir in the 3 cloves minced garlic and 1 tsp smoked paprika. Toast for 1 min until you smell the intense aroma.
  4. Pour in 1 cup of the bone broth. Scrape the bottom until all browned bits are lifted.
  5. Add the remaining bone broth, 14.5 oz fire roasted tomatoes, 1 tsp oregano, and 0.5 tsp red pepper flakes.
  6. Bring the mixture to a rolling boil. Boil for 2 mins until flavors begin to meld.
  7. Drop in the 10 oz refrigerated tortellini. Simmer 4-6 mins until pasta floats to the surface.
  8. Fold in the 5 oz chopped spinach. Stir for 30 seconds until wilted and bright green.
  9. Turn the heat to low. Pour in 0.5 cup light cream and 0.25 cup parmesan. Stir gently until broth is silky and uniform.
  10. Taste and add the 0.5 tsp sea salt and 0.25 tsp cracked black pepper. Serve immediately while steaming and vibrant.