Ingredients:

  • 1 lb Mild or Hot Italian Sausage
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Olive oil
  • 6 cups Chicken broth, low sodium
  • 1 can (14.5 oz) Diced tomatoes
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 8 oz Cream cheese, cubed and softened
  • 5 oz Fresh baby spinach, packed
  • 1 package (19 oz) Refrigerated cheese tortellini

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add the Italian sausage, breaking it into small pieces with a spatula. Cook 7-10 mins until browned and fragrant, then transfer the meat to the slow cooker using a slotted spoon. Note: Leaving the excess grease in the pan is key for the next step.
  2. In the same skillet with the remaining sausage drippings, add diced onion and garlic. Sauté 3 minutes until translucent and smelling sweet, then transfer the mixture to the slow cooker.
  3. Stir in the chicken broth, diced tomatoes, oregano, and red pepper flakes. Cover and cook on Low for 4 hours (or High for 2 hours) until the scents are fully blended.
  4. Set a timer for the final 30 minutes of cooking.
  5. Stir in the cubed cream cheese and refrigerated tortellini. Note: This is the critical window for pasta texture.
  6. Cook for another 30 mins until the cheese has melted and pasta is tender.
  7. Fold in the fresh baby spinach. Stir gently 2 minutes until wilted and remove from heat immediately.