Creamy Tomato and Spinach Tortellini with Italian Sausage

Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Drain off any excess grease and transfer the sausage to a plate, leaving a small amount of drippings in the pan.

2. 2

   Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes (undrained), tomato sauce, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

4. 4

   While the sauce is simmering, cook the tortellini according to package directions in a separate pot of salted boiling water until al dente. Drain well.

5. 5

   Stir the heavy cream into the tomato sauce. Add the cooked Italian sausage and fresh spinach. Cook, stirring occasionally, until the spinach wilts, about 2-3 minutes. Season the sauce with salt and pepper to taste.

6. 6

   Add the drained tortellini to the sauce and toss gently to combine. Stir in 1/2 cup of grated Parmesan cheese. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.