1/2 medium onion, chopped small, about 2/3 cup
3 cloves garlic
3 (14) ounce cans crushed tomatoes
20 ounces refrigerated tortellini
4 ounces baby spinach, roughly chopped
1/2 cup heavy cream
1/2 cup Parmesan or Pecorino Romano cheese, shredded (optional)
Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften. Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes. Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!