Thursday, April 27, 2017

italian sausage tortellini... 25 minutes

 the goods:

1 tablespoon olive oil
1 small yellow onion, diced
1 lb. mild italian sausage, in casings
3 garlic cloves, minced
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) petite diced tomatoes
1/2 cup heavy cream
20 ounces fresh tortellini
3 cups fresh baby spinach
grated parmesan, for serving
Heat olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Squeeze the sausage from the casing into little "meatballs" straight into the pan. Increase heat to medium-high and cook, stirring occasionally, until sausage is browned and onions are soft, about 5-7 minutes. Reduce heat to low and add garlic, stir until fragrant, 1 minute. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine, increase heat to high, and bring to a boil.
Cover, then reduce to a simmer for 15 minutes, until tortellini are tender and heated through. Add salt and pepper to taste. Add in spinach and stir until wilted. Remove from heat and serve topped with parmesan.

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