- 2 tablespoons olive oil
- 1 lb chorizo sausage, casings removed and crumbled (you can sub in any kind of sausage you like here)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (28-oz) can crushed tomatoes
- 1 cup low-sodium chicken stock
- 1 tablespoon sugar
- 2 teaspoons dried Italian herbs
- Drizzle of heavy cream (optional – I like a creamy tomato sauce)
- 2 cups fresh baby spinach
- 1 cup fresh or frozen corn
- 1 (20-oz) package frozen cheese tortellini (you can use any flavor you like)
- 1½ cups grated Monterey Jack cheese
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- Preheat the oven to 425°F. Place a large (at least 12-inch) oven-proof skillet or shallow pan over medium-high heat and add in the olive oil.
- Add the chorizo and cook until rendered and browned, breaking up bigger chunks as it cooks. Drain off any excess grease.
- Add the onion and cook with the chorizo for 3-4 minutes. Add in the garlic and cook for another minute.
- Add in the tomatoes, stock, sugar, and herbs and stir to combine, scraping up the bottom of the pot with your spoon to get all the brown bits off the bottom. Bring the mixture to a simmer and then drizzle in the cream. Season, to taste, with salt and pepper.
- Add in the spinach, frozen tortellini, and corn and stir to combine.
- Top the skillet with the cheeses and then place in the oven for 20 minutes. The cheese on top should be melted and browned in spots and the liquid should be bubbling around the edges.
- Remove the skillet from the oven and garnish with chopped parsley or basil. Allow to cool for about 10 minutes before serving (it will firm up a little bit and be easier to serve and eat).