Tortellini with Sausage

• 1 lb raw mild Italian sausage, casings removed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• ½ cup chicken broth
• 2 tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes (optional)
• ¼ tsp dried oregano (optional)
• 2 cans (14 oz) diced tomatoes with juices
• 16 oz cheese tortellini
• 5 oz baby spinach (about 5 packed cups)
• 1 cup heavy cream or half-and-half
• Freshly grated parmesan cheese

Cook 1 pound raw Italian sausage in a skillet over medium heat, breaking it up into small pieces with a wooden spoon, then add the diced onion and cook until soft and the meat is no longer pink, 6 to 8 minutes. Drain most of the excess fat.

Stir in the minced garlic, the kosher salt, black pepper, red pepper flakes and oregano if using. Cook, stirring occasionally, until the flavors combine, about 1 minute.

Stir in the chicken broth and diced tomatoes, scraping the bottom of the pot with a wooden spoon to release any stuck-on bits.

Reduce the heat to maintain a gentle simmer. Cook for 10 minutes to let the flavors meld.

Stir in cheese tortellini and baby spinach. Cook for 1 minute less than the package instructions for the tortellini. Stir in 1 cup heavy cream/half-and-half. Taste and season with more kosher salt and black pepper as needed.

Serve with parmesan sprinkled over top. Enjoy!