1 tbsp olive oil

1 lb mild Italian sausage

1¼ cups yellow onion

3 tsp garlic (minced)

6 cups chicken broth

2 (14 oz) cans of diced tomatoes

1 (6 oz) can of tomato paste

1 tsp black pepper

½ tsp salt

½ tsp thyme

1 tsp Italian seasoning

1 tbsp cornstarch

1 lb small frozen 3-cheese tortellini

½ cup Parmesan cheese (finely shredded)

4 cups fresh baby spinach

1½ cups heavy cream

Add olive oil and Italian sausage in a large skillet over medium heat. Cook for 4-5 minutes until completely browned. Then add onion and garlic and cook for an additional 4-5 minutes.

Drain excess grease and add to the Crock Pot.

Add chicken broth, diced tomatoes, tomato paste, black pepper, salt, thyme, Italian seasoning, and cornstarch. Mix everything together until well combined.

Cook on low for 8 hours or on high for 4 hours.

Thirty minutes before the cooking time is done. Add in the tortellini, Parmesan cheese, spinach, and heavy cream. Mix everything together until well combined.

Serve while hot and garnish with fresh grated Parmesan cheese.

NOTES

To save on calories you can make this soup without the cream or substitute it with half & half.

This soup with last in the fridge for up to 3 days. The tortellini will start to absorb the broth. So when reheating you may want to add more broth. To keep the consistency of when it was first prepared.