Ingredients
16ozmild Italian sausage,ground
½large yellow onion,diced small
3clovesgarlic,minced
1tspdried oregano
¼cupwhite wine,or substitute chicken stock
1tbsptomato paste
28ozcrushed tomatoes,(1 can)
15oztomato sauce,(1 can)
4cupschicken stock,store-bought or homemade
1tspsugar
8ozcheese tortellini,frozen
1cupbaby spinach leaves,packed
8large fresh basil leaves,cut into thin ribbons
⅓cupheavy cream
Preparation
In a Dutch oven or large soup pot set over medium heat add the sausage, breaking it up while cooking for about 7 minutes.
Once browned, use a slotted spoon to remove from pan to paper towel-lined plate.
Leave the fat in the pan and add onion, garlic, and oregano to the pot.
Sauté for about 2 minutes, until the onions are translucent.
Add ¼ cup of white wine (or chicken stock) to the pot to deglaze it (scrape up any brown bits stuck to the bottom from the sausage).
Let the wine reduce by half and the onion softens for about 3 to 5 minutes.
Add 1 tablespoon of tomato paste. Stir continuously, letting it cook for about 2 minutes.
Add the crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine.
Cover the pot and bring to a boil for about 10 minutes.
Add the cheese tortellini to the soup. Stir and cook for 10 minutes if using frozen, or until the tortellini is cooked through according to the instructions on the package.
Reduce the heat to medium-low, add the Italian sausage back into the pot.
Add the spinach. Stir to wilt.
Add the basil and stir in the heavy cream just before serving.
