Ingredients:

  • 1 lb Italian sausage, bulk or casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz spaghetti sauce
  • 1 cup beef broth (low sodium)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 20 oz frozen cheese tortellini
  • 4 oz cream cheese, softened and cubed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat a skillet over medium-high heat. Add the Italian sausage and onion, cooking until the meat is browned and the onions are translucent. Stir in the minced garlic for the final 60 seconds until fragrant. Transfer the mixture to the bottom of the slow cooker.
  2. Pour the spaghetti sauce, beef broth, Italian seasoning, and red pepper flakes over the meat. Stir until combined. Cover and cook on Low for 3 to 4 hours.
  3. Stir in the frozen tortellini and the cubed cream cheese. Fold gently to ensure the pasta is submerged in the sauce. Cover and cook on Low for an additional 30 to 45 minutes, or until the tortellini are tender.
  4. Sprinkle the mozzarella over the top, cover for 5 more minutes until the cheese is melty and bubbling. Garnish with fresh parsley.