One of my all-time favorite dishes.
Ingredients
1 Tbsp extra virgin olive oil
1 lb hot or sweet Italian sausage
1 onion, chopped fine
2 garlic cloves, minced
6 cups chicken broth
1 bay leaf
1 (9-ounce) package dried cheese tortellini
3 oz (3 cups) baby spinach
salt and pepper
Directions
Heat oil in Dutch oven over medium-high heat until just smoking. Add sausages and cook, rolling occasionally, until browned all over, about 10 minutes. Transfer to paper towel-lined plate and pour off all but 1 tablespoon fat from pot.
Add onion to pot and cook over medium heat until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and bay leaf, scraping up any browned bits, and bring to boil.
Slice sausage ½ inch thick and add to pot. Stir in tortellini and simmer over medium heat until pasta is tender, 10 to 12 minutes. Stir in spinach and cook until just wilted, about 1 minute. Discard bay leaf. Season with salt and pepper to taste. Serve.