Ingredients:

  • 1 lb (450g) Italian sausage (mild or hot)
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 24 oz (680g) marinara sauce
  • 8 oz (225g) cream cheese, cubed and softened
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese
  • 20 oz (567g) refrigerated cheese tortellini
  • 2 cups (60g) fresh baby spinach, packed
  • 1/2 tsp (3g) dried oregano
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Brown the Italian sausage in a skillet over medium-high heat until deeply browned. Add diced onions and garlic, sautéing until translucent and fragrant, then transfer the mixture to the slow cooker.
  2. Stir in the marinara sauce, dried oregano, salt, and pepper. Fold in the cubed cream cheese, ensuring it is evenly distributed.
  3. Cover and cook on Low for 3-4 hours (or High for 2 hours) until the sauce is bubbling and the cream cheese has melted into a smooth emulsion.
  4. Stir in the refrigerated tortellini and fresh baby spinach until the spinach wilts.
  5. Top the surface with shredded mozzarella and Parmesan cheese. Cover and cook for an additional 30-45 minutes until the pasta is tender and the cheese is fully melted.