Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups low sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt and black pepper to taste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Brown the Italian sausage in a skillet over medium-high heat, breaking the meat into small crumbles. Cook until browned and no longer pink, then drain excess grease and transfer the meat to the slow cooker.
  2. Add the diced onion, minced garlic, undrained diced tomatoes, chicken broth, oregano, and red pepper flakes to the slow cooker. Stir until well combined.
  3. Cover with the lid and cook on Low for 6-8 hours or High for 3-4 hours until the onions are translucent and soft.
  4. About 20 minutes before serving, stir in the refrigerated cheese tortellini. Cover and cook on High for 10-15 minutes, or until the pasta is just tender.
  5. Turn off the heat and stir in the baby spinach and heavy cream.
  6. Stir in the Parmesan cheese last to create a velvety texture and serve.