https://carlsbadcravings.com/creamy-tortellini-recipe/
INGREDIENTS:
- 16 oz. hot Italian bulk sausage (I used hot and it wasn't too spicy)
- 1/2 large onion chopped
- 1 large sweet potato (about 3/4 - 1 pound) peeled and cut into 1/2-1-inch cubes (I will substitute another [nonstarchy] veg here next time)
- 3-4 garlic cloves minced
- 1/2 tsp EACH EACH dried parsley, dried rosemary, salt
- 1/4 teaspoon pepper
- 2 1/2 cups low sodium chicken broth
- 1 cup half and half (fat free worked fine)
- 1 20 oz. bag quality refrigerated cheese tortellini
- 1/3 cup freshly grated Parmesan cheese
- 3 heaping cups baby spinach torn into pieces (I used way more ... like a whole bag)
GARNISH:
- 4-6 bacon strip cooked and crumbled (I didn't put this in it)
- chopped parsley (nor this...)
- freshly grated Parmesan
- Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
- Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through.
- Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly.
- Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency.
- Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.There is no mention of corn starch in her ingredients, but it calls for it in the directions. I added a couple small spoon fulls with the half and half and it was a good thickness. Next time I will use carrots instead of sweet potatoes. It was just starch on starch. Pile the spinach in bc it wilts to nothing. We had broccoli on the side, but could just add it into the mixture.
