Serves 1
Directions
- 1In a large pot, heat your olive oil and butter.
- 2Add in your onion, celery, carrot, pinch of salt, black pepper, Italian seasoning, and red pepper.
- 3Saute for about 5-7 minutes or until tender and beginning to caramelize.
- 4Add in your garlic and cook for about 30 seconds.
- 5Add in your Italian sausage and cook until no longer pink.
- 6Add in some tomato paste and cook it off for about a minute before incorporating it.
- 7Sprinkle in some flour and stir, cooking for 1-2 minutes to cook out the raw taste.
- 8Deglaze the pan with white wine, scraping up any brown bits.
- 9Pour in your chicken broth and your crushed tomatoes.
- 10Season with salt and pepper.
- 11Add in a Parmesan rind and a bay leaf.
- 12Give that a nice stir and simmer uncovered for about 20 to 30 minutes.
- 13Add in spinach and tortellini.
- 14Pour in your heavy cream and as much Parmesan as you like.
- 15Stir until everything is nicely combined and serve.
- 16Top with extra Parmesan cheese, fresh basil, and red pepper.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb Italian Sausage (hot or mild)
- 1 medium yellow onion
- 0.5 cup celery
- 0.5 cup carrot
- 6 cloves garlic
- 1 tsp Italian Seasoning
- Salt
- black pepper
- 1 tsp red chili flakes
- 3 tbsp tomato paste
- 3 tbsp flour
- 0.5 cup dry white wine
- 28 oz crushed tomatoes
- 4 cups low-sodium chicken broth
- Parmesan rind
- Bay leaf
- 0.5 cup heavy cream
- 2 cups spinach
- 1 cup Parmesan cheese
- fresh basil
Equipment
large potwooden spoonladle
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