Ingredients:

  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with basil
  • 6 cups chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp Italian seasoning
  • salt and black pepper to taste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Brown the Italian sausage in a skillet over medium-high heat until crumbled. Sauté the diced onion and garlic in the remaining fat for 3–4 minutes until translucent, then transfer the mixture to the slow cooker.
  2. Pour the chicken broth and diced tomatoes (with juices) into the slow cooker. Stir in the Italian seasoning. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  3. About 30 minutes before serving, stir in the cubed cream cheese and heavy cream. Whisk gently until incorporated.
  4. Add the tortellini and spinach. Cover and cook on High for another 15–20 minutes, or until the tortellini are plump and the spinach has wilted.
  5. Stir in the grated Parmesan cheese just before serving.