– 1 lb. Italian sausage, casing removed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 ½ cups carrots, sliced
– 1 ½ cups celery, chopped
– 4 cups chicken broth
– ½ cup white wine (optional, can substitute chicken broth)
– 1 tsp. dried basil
– 1 tsp. dried oregano
– Salt and pepper to taste
– 20 oz. cheese tortellini, refrigerated or frozen
– 8 oz. cream cheese, cut into cubes
– 3 cups spinach leaves, roughly chopped
– 1 cup heavy cream or half-and-half
Directions:
1. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles with a wooden spoon. Once cooked, transfer the sausage to the slow cooker using a slotted spoon to leave behind any excess fat.
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