Ingredients:

  • 1 lb Mild or Hot Italian Sausage, bulk or casings removed
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tsp Dried Oregano
  • 4 cups Low-sodium Chicken Broth
  • 15 oz Tomato Sauce
  • 14.5 oz Petite Diced Tomatoes, un-drained
  • 8 oz Full-fat Cream Cheese, cubed and softened
  • 19 oz Frozen or Fresh Cheese Tortellini
  • 3 cups Fresh Baby Spinach, roughly chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Place the sausage and diced onion in a skillet over medium high heat. Cook 8 minutes until the meat is browned and no longer pink.
  2. Add the minced garlic and dried oregano to the skillet. Stir for 1 minute until you smell the garlic blooming.
  3. Move the meat mixture into the crockpot.
  4. Pour in the 4 cups chicken broth, 15 oz tomato sauce, and 14.5 oz diced tomatoes. Add a pinch of red pepper flakes.
  5. Cover and cook on Low for 4 hours.
  6. Scoop out half a cup of the hot broth and whisk it into the 8 oz of softened cream cheese in a separate bowl until it's a smooth slurry.
  7. Stir the cream cheese mixture back into the slow cooker.
  8. Add the 19 oz of cheese tortellini. Cover and cook for 15 minutes until the pasta is tender but still has a slight bite.
  9. Stir in the 3 cups of chopped baby spinach. Cover for 2 minutes until the leaves are bright green and soft.
  10. Taste the broth. Add salt or extra pepper flakes if needed, then serve immediately.