▢1 pound Ground Italian Sausage

▢1/2 onion (finely diced)

▢2 carrots (peeled and diced)

▢2 stalks of celery (diced)

▢1 tablespoon minced garlic

▢1 teaspoon pepper

▢1 teaspoon salt

▢1 teaspoon Italian seasoning

▢1 can crushed tomatoes (28 oz can)

▢4 cups chicken broth

▢16 oz cheese tortellini

▢2 cups fresh spinach (packed and chopped)

▢2 cups Heavy whipping cream

▢2 tablespoons cornstarch

Brown the ground sausage in a large skillet. Drain off any excess grease and allow the sausage to cool slightly.

Place the Italian sausage, onion, carrots, celery, garlic, salt, pepper, crushed tomatoes, and chicken broth in a crock pot.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Whisk together the heavy whipping cream and cornstarch together in a small bowl. Then stir this mixture, tortellini, and chopped spinach into the crock pot. Cover and cook on high for 20-30 minutes until the tortellini is tender and the soup is thickened.

Serve warm and enjoy!