Italian sausage, 1 pound (mild or spicy, to taste)
chopped onion, one small one
minced garlic (three cloves)
chicken broth, 6 cups
1.5 ounces (1 can) chunked tomatoes, no-seed
one 9-ounce container cheese tortellini stored in the fridge
3 tablespoons of heavy cream
Roughly cut 2 cups of fresh spinach.
half a spoonful of pesto
1.5 milliliters of dried oregano
Toss with salt and pepper.
Parmesan cheese, gratin style (optional, for garnish)
How to Follow
1. Cook the sausage, breaking it into bits with a spoon, in a pan over medium heat until it is thoroughly cooked. Take off any extra fat.
2. Toss the sausage and chopped onion into the pan with the minced garlic. For around 5 minutes, sauté the onion until it becomes translucent.
Third, dump the sausage mixture into the slow cooker.
Fourth, combine the chicken broth with the diced tomatoes, dry oregano, and basil. Mix thoroughly.
5. Place a lid on top and cook for 6 hours on low heat or 3 hours on high heat.
6. Combine the tortellini with the cheese, heavy cream, and chopped spinach about 30 minutes before serving. Coat well to blend.
7. Keep cooking the tortellini for another half an hour over low heat, or until it reaches the desired doneness.
8. Add salt and pepper according to your preference.
9. If preferred, sprinkle with grated Parmesan cheese and serve hot.
