Ingredients
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1 tablespoon olive oil
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12 ounces hot or mild Italian turkey sausage, casings removed
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1 ½ cups chopped yellow onion (from 1 medium onion)
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1 tablespoon minced garlic
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¼ cup (2 ounces) dry white wine or rosé
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1 (28 ounce) can no-salt-added crushed tomatoes
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4 cups unsalted chicken broth
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1 (9 ounce) package refrigerated three-cheese tortellini
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⅛ teaspoon kosher salt
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3 cups packed fresh spinach, roughly chopped
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2 ½ tablespoons chopped fresh basil
Directions
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Heat oil in a large saucepan over medium-high. Add sausage; cook, stirring to crumble, until lightly browned, about 7 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine; cook, undisturbed, until mostly evaporated, about 1 minute. Add tomatoes and broth; bring to a boil over high. Reduce heat to medium; simmer, partially covered, 15 minutes. Increase heat to medium-high; add tortellini and salt. Bring to a simmer over medium-high. Reduce heat to medium; simmer, stirring occasionally, until tender, about 7 minutes. Add spinach, stirring gently until wilted, about 1 minute. Remove from heat; stir in basil.
