Ingredients:

  • 1 lb Italian Sausage
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Dried Oregano
  • 6 cups Low-Sodium Chicken Broth
  • 1 can (14.5 oz) Diced Tomatoes
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 oz Full-Fat Cream Cheese, softened and cubed
  • 1/2 cup Heavy Cream
  • 20 oz Refrigerated Cheese Tortellini
  • 3 cups Fresh Baby Spinach

Instructions:

  1. Heat the olive oil in a skillet over medium high heat. Add the Italian sausage and cook until browned and crumbled.
  2. Toss in the diced onion and sauté for 4–5 minutes until translucent.
  3. Stir in the minced garlic and dried oregano, cooking for 60 seconds. Note: Garlic burns quickly, so don't walk away.
  4. Transfer the browned sausage mixture into the crockpot.
  5. Pour in the chicken broth and the diced tomatoes with their juice. Stir in salt and pepper.
  6. Cover and cook on LOW for 6 hours. Note: If you're in a rush, you can use HIGH for 3 hours.
  7. Approximately 30 minutes before serving, stir in the cubed cream cheese and heavy cream. Whisk gently until melted and the broth is opaque.
  8. Add the refrigerated tortellini and stir.
  9. Cover and cook for another 20–30 minutes until the pasta is tender.
  10. Fold in the fresh baby spinach and let the residual heat wilt the leaves for about 2 minutes.