Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 4 oz cream cheese, softened and cubed
  • 2 cups fresh baby spinach, packed
  • 1/2 cup heavy cream

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Brown the Italian sausage until no longer pink. Add the diced onion and garlic, sautéing for 3–5 minutes until the onion becomes translucent and the garlic smells fragrant. Transfer the mixture into the slow cooker.
  2. Stir in the chicken broth, undrained diced tomatoes, dried oregano, and red pepper flakes. Ensure the sausage is well-distributed.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  4. About 30 minutes before serving, stir in the cubed cream cheese and heavy cream until the broth turns a velvety white.
  5. Add the refrigerated tortellini and baby spinach. Cover and cook on High for an additional 20–30 minutes, or just until the pasta is tender.