In a medium sized Dutch oven or stock pot drizzle a little EVOO and bring up to heat over medium. Add in the onions and cook for 3-5 minutes or until they begin to soften. Add in the garlic and cook for 2 minutes or until golden and fragrant.
Next add in the bay leaves, tomato sauce, tomato paste and chicken stock. Stir to combine, getting all of the browned bits off the bottom of the pot. Add in the basil, salt, pepper and chili flakes. Reduce to a low simmer, cover and cook for 90 minutes. Check on it occasionally to stir and make sure it’s not boiling, just simmering.
Bring a medium sized nonstick skillet up to heat over medium heat. Drizzle a little EVOO. Take one sausage and push a small sized meatball out of the casing into the pan using your forefinger and thumb. Continue with the remaining sausages, you should end up with about 6-7 meatballs per sausage link.
Cook the sausage meatballs until browned on all sides. Drain from any remaining fat.
Remove the basil and bay leaves from the tomato soup. Add in the browned sausage meatballs as well as the tortelloni. Stir and cook for another 15 minutes or until the pasta is cooked through and floats to the top.
Right before serving add in the spinach just to wilt. Taste for seasoning, adding more salt or pepper if needed. Serve in shallow bowls with a sprinkling of freshly grated Parmesan cheese.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell