Ingredients:

  • 1 lb Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (10 oz) tomato soup, low sodium
  • 4 cups low-sodium chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (19 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach, packed
  • 4 oz light cream cheese, softened and cubed
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a skillet over medium heat, brown the Italian sausage until no longer pink, then drain the excess fat.
  2. Add the browned sausage, diced onion, minced garlic, fire-roasted tomatoes, tomato soup, chicken broth, dried basil, dried oregano, salt, and black pepper to the slow cooker.
  3. Stir the ingredients well until the herbs are evenly distributed.
  4. Cover with the lid and cook on High for 3-4 hours or Low for 6-7 hours.
  5. Stir in the cubed light cream cheese until completely melted and the broth is velvety.
  6. Stir in the refrigerated cheese tortellini and fresh baby spinach.
  7. Cover and cook for an additional 15-20 minutes until the tortellini is tender. Garnish with grated Parmesan cheese and fresh parsley before serving.