Olive oil
Salt and pepper to taste
1 pound ground Italian sausage (about 3 links, removed from the casing)
1/2 yellow onion, finely diced (about 1/2 cup)
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes, or calabrian chili paste
One 28-ounce can tomato puree
One quart low-sodium chicken stock
1 cup heavy cream
One pound cheese tortellini
One 5-ounce box baby spinch
Freshly grated parmesean cheese for finishing
Freshly grated pecorino romano cheese for finishing
Preheat a tablespoon of olive oil in a large dutch oven over medium high heat. Add sausage. Saute until well browned, about 6 to 8 minutes. Breaking up into small pieces and stirring often.
Add diced onion. Saute until softened, about 2 to 3 minutes.
Add garlic. Cook for about 1 minute, until fragrant.
Add tomato paste, red pepper flakes, and italian seasoning. Cook for another minute to slightly caramelize tomato paste and bloom seasonings.
Add tomato puree, chicken stock, salt, and pepper. Bring mixture to a simmer and reduce heat to low. Cook for 15 minutes before stirring in heavy cream.
Bring mixture back up to a simmer and add tortellini. Cook according to package instructions.
During the last two minutes, stir in baby spinach to wilt in the broth. Serve soup with freshly grated parmeasan and pecorino.