Ingredients:

  • 1 lb Italian Sausage (sweet or hot, casing removed)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 28 oz can Crushed Tomatoes (fire-roasted preferred)
  • 5 oz can Chicken Broth (low sodium)
  • 1 tsp Dried Italian Seasoning
  • ½ tsp Salt (to taste)
  • ¼ tsp Black Pepper
  • 20 oz package Refrigerated Cheese Tortellini
  • 8 oz Cream Cheese, cut into cubes
  • ½ cup Heavy Cream
  • 1 cup freshly grated Parmesan cheese, plus extra for garnish
  • 5 oz fresh Baby Spinach

Instructions:

  1. In a skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease thoroughly and transfer the browned sausage to the bottom of the slow cooker insert.
  2. Add the diced onion, minced garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine everything well.
  3. Cover the slow cooker and cook on LOW for 5-6 hours or HIGH for 3 hours until the mixture is piping hot and fragrant.
  4. Remove the lid. Stir in the cubed cream cheese until it has completely melted and the sauce is smooth. Stir in the heavy cream.
  5. Gently stir in the refrigerated tortellini and the fresh spinach. The spinach will wilt down quickly as the sauce heats up.
  6. Cover and cook for another 30-45 minutes on HIGH, or until the tortellini are plump and cooked through.
  7. Turn off the heat. Stir in the grated Parmesan cheese until incorporated. Taste and adjust seasoning (salt/pepper) as needed. Serve immediately, garnished with extra Parmesan.