Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream
- Grated Parmesan cheese for serving
If you’re out of heavy cream, a splash of milk can work in a pinch. And if spinach isn’t your family’s favorite, kale or Swiss chard make great substitutes.
Instructions
- In a skillet over medium heat, cook the sausage until browned. Use a wooden spoon to break it into small pieces, about 5-7 minutes. Drain the excess fat.
- Add the chopped onion and minced garlic to the skillet, sautéing until the onion becomes translucent, about 3 minutes. This step always reminds me of my grandmother’s kitchen, where the smell of sizzling garlic was a sure sign of something delicious coming.
- Transfer the sausage, onion, and garlic mixture to your crockpot. Add the diced red bell pepper, crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. There’s something magical about setting the crockpot and letting it work its magic while you go about your day.
- About 30 minutes before serving, add the tortellini and spinach to the crockpot. Stir in the heavy cream, and continue cooking until the tortellini is tender.
- Serve hot, sprinkled with grated Parmesan cheese. Watching my family’s faces light up as they dig in is the highlight of my day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International