Ingredients
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 16 oz cheese tortellini
- 1 lb. Italian sausage, hot or mild
- 1 medium yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup carrot, finely diced
- 6-8 cloves garlic, minced
- 2 tsp. Italian Seasoning
- salt and black pepper, to taste
- red chili flakes, to taste
- 3 Tbsp. tomato paste
- 3 Tbsp. flour
- 1/2 cup dry white wine
- 28 oz. crushed tomatoes
- 4 cups chicken broth
- 1 Parmesan rind
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 2 cups spinach
Instructions
-
In a large pot, heat your olive oil and butter. Add in your onion, celery, carrot, pinch of salt, black pepper, Italian seasoning, and red pepper. Sauté for about 5 minutes or until tender and beginning to caramelize.
- Add the garlic and cook for 2 minutes.
-
Add in your Italian sausage and cook until no longer pink.
-
Clear a center in your pot. Add in your tomato paste and let it cook off in the pan for about 2 minutes before incorporating with the rest. Then cook for another 2 minutes.
-
Sprinkle in your flour and stir. Cook for 2 minutes.
-
Deglaze with white wine, scraping up any brown bits on the bottom of the pan. Let that cook for about 2 minutes.
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Pour in your crushed tomatoes and chicken broth. Season with salt and pepper. Stir.
-
Drop in your parmesan rind and bay leaf. Stir and simmer, uncovered, for 25 minutes.
-
Remove your parmesan rind (if you can find it) and bay leaf. Pour in your tortellini and spinach. Simmer for another 4 minutes, until your tortellini is tender.
-
Slowly stir in the cream and parmesan until creamy.
Prep Time
10 minutes
Cooking Time
50 minutes
Total Time
1 hour
Serves
6-8
Image courtesy of Delallo Italian Foods
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