Ingredients:

  • 1 lb Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 package (19oz) refrigerated cheese tortellini
  • 4 cups fresh baby spinach
  • 1/2 cup half-and-half
  • 2 oz cream cheese, cubed (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the sausage, breaking it into small pieces until deeply browned. Stir in the diced onion and garlic, cooking until the onion is translucent. Drain the excess grease before transferring the mixture to the slow cooker.
  2. Pour the chicken broth and diced tomatoes with juices into the slow cooker. Stir in the dried oregano, basil, and red pepper flakes, then thoroughly mix in the browned sausage mixture.
  3. Cover and cook on High for 3-4 hours or Low for 6-7 hours.
  4. Switch the slow cooker to the 'Warm' setting. Stir in the half-and-half (or cream cheese) until the broth is creamy.
  5. Fold in the refrigerated tortellini and the spinach. Cover for 10–15 minutes until the pasta is tender.