📋 Instructions

1. 1Brown the sausage — Heat the olive oil in a large Dutch oven over medium-high heat (400F / 205C) and add the sausage, breaking it into pieces. Cook 6 to 8 minutes until deeply golden brown and no pink remains, then transfer to a plate with a slotted spoon.
2. 2Soften the aromatics — Lower the heat to medium (350F / 175C) and add the onion to the sausage drippings. Cook 5 minutes until translucent and soft, then stir in the garlic and cook 45 seconds until fragrant but not browned.
3. 3Build the broth — Stir in the diced tomatoes with their juices, chicken broth and Italian seasoning, scraping up the browned bits. Bring to a gentle boil (about 200F / 93C), then reduce to a simmer and cook 10 minutes so the flavors meld.
4. 4Add the tortellini — Return the sausage to the pot and stir in the tortellini. Simmer gently 5 to 6 minutes, until the pasta is tender and floats and the filling is hot, stirring once or twice so nothing sticks.
5. 5Wilt the spinach — Stir in the spinach and cook 1 to 2 minutes until just wilted and bright green. It should shrink but still look vivid, not olive-dull.
6. 6Finish with cream — Turn off the heat and stir in the heavy cream, salt and pepper. The broth should look glossy and pale pink; taste and adjust salt, then ladle into bowls and top with Parmesan.