1 frozen cheese tortellini bag (19 oz)
1 small bag of fresh spinach (I used approximately half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of drained Italian-style diced tomatoes
1 cream cheese block (8 oz)** (softened in microwave)
1 pound ground sausage (chicken/turkey sausage)
3 to 4 cups chicken broth (start with 3, add 1 more if it looks like it needs it)
Make it as follows:
Brown the sausage and combine all of the ingredients in a slow cooker.
chopping the cream cheese
Cook on low heat for 4-6 hours.
*Keep an eye on your tortellini; it may be done sooner than you think.
*If the soup is still too thick, remove the lid for the last half hour of cooking.
*To make a vegetarian version, omit the sausage and replace it with vegetable broth.
**Be aware that if you use Neufchatel (1/3 fat cream cheese), it will not melt as well and will leave small curds.