Ingredients:

  • 1 lb Italian sausage, uncooked
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with basil
  • 3 cups chicken broth, low sodium
  • 1 tsp dried Italian seasoning
  • ½ tsp crushed red pepper flakes
  • 8 oz cream cheese, cubed and softened
  • 2 cups heavy cream
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the uncooked Italian sausage in the bottom of the crockpot, breaking it into small chunks with a spoon. Stir in the diced onion, minced garlic, diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
  2. Set the slow cooker to Low and cook for 4 hours.
  3. Approximately 30 minutes before the cooking time ends, stir in the cubed cream cheese and heavy cream. Whisk gently until the cream cheese is fully incorporated and the sauce is velvety and smooth.
  4. Stir in the refrigerated cheese tortellini and fresh baby spinach. Cover and cook on High for an additional 15–20 minutes, or until the tortellini are tender.
  5. Stir in the grated Parmesan cheese right before serving.