Ingredients:

  • 1 lb ground Italian sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 4 cups low sodium chicken broth
  • 14.5 oz canned petite diced tomatoes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 19 oz frozen cheese tortellini
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Place the 1 lb ground Italian sausage in a skillet over medium high heat. Cook 6-8 minutes until browned and no longer pink.
  2. Add the diced yellow onion to the skillet with the sausage. Cook 3-4 minutes until the onion is translucent and soft.
  3. Stir in 3 cloves minced garlic, 2 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp red pepper flakes. Stir for 1 minute until the garlic is fragrant and the paste darkens.
  4. Scrape the entire skillet mixture into your slow cooker.
  5. Pour in 4 cups chicken broth, 14.5 oz diced tomatoes, 1 tsp salt, and 0.5 tsp black pepper.
  6. Cover and cook on LOW for 4 hours. Avoid opening the lid, as this drops the temperature significantly.
  7. Stir in 19 oz frozen cheese tortellini. Cook 15-20 minutes until the pasta is tender and floating.
  8. Pour in 1 cup heavy cream and stir gently.
  9. Add 2 cups baby spinach and 0.5 cup Parmesan cheese. Stir 2 minutes until the spinach is bright green and wilted.
  10. Give it one last stir and add a pinch more salt if needed before serving.