Instructions

• Brown the sausage and aromatics: In a large skillet over medium-high heat, brown the raw beef sausage, breaking it apart as it cooks. Once browned, drain excess fat, then add diced onion and sauté for 5-7 minutes until softened. Stir in minced garlic for the last minute until fragrant.
• Combine in the slow cooker: Transfer the cooked sausage, onion, and garlic mixture to your slow cooker. Pour in the chicken or vegetable broth along with the undrained canned diced tomatoes. Add Italian seasoning, red pepper flakes (if using), and season with salt and black pepper. Mix well to combine.
• Slow cook to perfection: Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours to let all those flavors mingle beautifully.
• Add creaminess and greens: About 30-45 minutes before serving, uncover the slow cooker. Add cubed cream cheese (or heavy cream/half-and-half) and stir until melted and creamy. Gently toss in the fresh spinach until wilted.
• Introduce the tortellini: Carefully add the tortellini to the slow cooker and stir gently to combine. Replace the lid and cook on high for an additional 15-20 minutes, or until the tortellini is tender.
• Taste and serve: Taste your soup and adjust the seasonings if necessary. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese and fragrant basil leaves, and enjoy with crusty bread for a cozy meal.