This hearty one-pot soup starts with browned Italian sausage, softened onion, and garlic, all simmered together with diced tomatoes and a well-seasoned chicken broth for a deeply savory base. Tender pillows of cheese-filled tortellini cook right in the pot, soaking up all that flavor before a handful of baby spinach and a pour of heavy cream turn the broth silky and rich. Red pepper flakes bring a gentle kick if you want it, while Italian seasoning keeps every spoonful tasting like a slow-simmered Sunday supper, even though it comes together in well under an hour. It's a comforting, ladle-it-up kind of meal that works beautifully for a gluten free table, with plenty of that creamy, tomatoey broth to mop up. Finish each bowl with a shower of grated Parmesan for extra savoriness, and this one easily earns a permanent spot in the weeknight rotation.
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Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 5–7 minutes, until browned and cooked through with no pink remaining. Use a spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4–5 minutes, until softened and translucent. Add the garlic and cook for 1 minute, until fragrant, watching closely so it doesn't brown.
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