Ingredients:

  • 450 grams ground Italian sausage
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 cups low-sodium chicken broth
  • 14.5 oz can petite diced tomatoes
  • 2 tbsp tomato paste
  • 8 oz cream cheese, cubed and softened
  • 19 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 0.5 cup grated parmesan cheese

Instructions:

  1. In a large non-stick skillet, brown the ground Italian sausage over medium-high heat until fully cooked. Add the diced onion and minced garlic during the last 3 minutes of browning. Drain excess fat. This initial stovetop step takes about 10 minutes.
  2. Transfer the sausage mixture to a 6-quart slow cooker. Add the dried oregano, dried basil, chicken broth, undrained diced tomatoes, and tomato paste. Stir to combine.
  3. Place the cubed cream cheese on top of the liquid. Cover and cook on Low for 4–6 hours (or High for 2–3 hours). The passive cooking time is 360 minutes (6 hours).
  4. About 15–20 minutes before serving, whisk the broth to incorporate the softened cream cheese. Stir in the refrigerated cheese tortellini, heavy cream, and fresh baby spinach.
  5. Cover and cook for the remaining 15 minutes until the tortellini is tender and the spinach has wilted. Stir in the grated parmesan cheese just before serving.