Ingredients:

  • 1 lb Ground Italian Sausage
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 4 cups Low-Sodium Chicken Broth
  • 29 oz Diced Tomatoes (two 14.5 oz cans)
  • 2 tbsp Tomato Paste
  • 0.5 tsp Red Pepper Flakes
  • 19 oz Frozen or Refrigerated Cheese Tortellini
  • 8 oz Cream Cheese, cubed and softened
  • 3 cups Fresh Baby Spinach, packed
  • 0.5 cup Grated Parmesan Cheese
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Cook the 1 lb Ground Italian Sausage in a skillet over medium high heat until no longer pink and slightly crispy.
  2. Add the diced onion to the same pan for 3 minutes, then add the 3 cloves of minced garlic and 2 tbsp tomato paste for 1 minute until the garlic is fragrant.
  3. Transfer the meat mixture to the slow cooker and add the 4 cups chicken broth, 29 oz diced tomatoes, 1 tsp oregano, and 0.5 tsp red pepper flakes.
  4. Cover and cook on Low for 4 hours (or High for 2 hours if you're in a pinch).
  5. About 30 minutes before serving, take the 8 oz cream cheese out of the fridge and cut it into small cubes so it softens quickly.
  6. Stir the 19 oz frozen tortellini into the pot.
  7. Add the softened cream cheese cubes and the 0.5 cup parmesan cheese. Stir gently.
  8. Cover and cook on High for 15 minutes until the pasta is tender and the cheese is melted.
  9. Stir in the 3 cups of baby spinach and let it sit for 2 minutes until vibrant green and soft.
  10. Taste the broth and add salt or black pepper as needed before ladling into deep bowls.