Ingredients

• 1 tablespoon olive oil
• 12 ounces hot or mild Italian turkey sausage, casings removed
• 1 ½ cups chopped yellow onion (from 1 medium onion)
• 1 tablespoon minced garlic
• ¼ cup (2 ounces) dry white wine or rosé
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 4 cups unsalted chicken broth
• 1 (9 ounce) package refrigerated three-cheese tortellini
• ⅛ teaspoon kosher salt
• 3 cups packed fresh spinach, roughly chopped
• 2 ½ tablespoons chopped fresh basil

Instructions

1. Heat oil in a large saucepan over medium-high. Add sausage; cook, stirring to crumble, until lightly browned, about 7 minutes
2. Add onion; cook, stirring often, until softened, about 3 minutes.
3. Add garlic; cook, stirring constantly, 1 minute.
4. Add wine; cook, undisturbed, until mostly evaporated, about 1 minute.
5. Add tomatoes and broth; bring to a boil over high.
6. Reduce heat to medium; simmer, partially covered, 15 minutes.
7. Increase heat to medium-high; add tortellini and salt. Bring to a simmer over medium-high.
8. Reduce heat to medium; simmer, stirring occasionally, until tender, about 7 minutes.
9. Add spinach, stirring gently until wilted, about 1 minute. Remove from heat; stir in basil.