Ingredients:

  • 1 lb (450g) Italian sausage, casings removed
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 4 cups (950ml) chicken broth, low sodium
  • 8 oz (225g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) red pepper flakes
  • 20 oz (567g) refrigerated cheese tortellini
  • 3 cups (90g) fresh baby spinach
  • 1/2 cup (50g) grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Brown the Italian sausage in a skillet over medium-high heat until caramelized. Drain excess fat and transfer the meat and browned bits into the slow cooker. Add diced onion and minced garlic.
  2. Pour in chicken broth, undrained diced tomatoes, dried oregano, and red pepper flakes. Stir until combined and cook on HIGH for 2 hours (or LOW for 4 hours).
  3. Approximately 30 minutes before serving, stir in the cubed cream cheese and heavy cream, whisking gently until melted and smooth.
  4. Stir in the refrigerated tortellini and fresh baby spinach. Cover and cook on HIGH for an additional 15–20 minutes until pasta is tender. Stir in Parmesan cheese just before serving.