Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 cups chicken broth, low sodium
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 19 oz refrigerated cheese tortellini
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon, and cook until browned.
  2. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion is translucent, then transfer the mixture into the slow cooker.
  3. Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning and red pepper flakes.
  4. Cover the slow cooker and cook on Low for 6 hours or High for 3-4 hours.
  5. Turn the slow cooker to High, stir in the cheese tortellini, cover, and cook for 15-20 minutes until the pasta is tender.
  6. Stir in the heavy cream, fresh spinach, and parmesan cheese. Once the spinach has wilted, remove from heat and serve.