Add the browned, chopped and drained sausage, chicken broth, both cans of diced tomatoes, and cubed cream cheese to your slow cooker. Give it a good stir and cook on LOW for about 4 hours or until the cream cheese has completely dissolved.
Stir in the spinach and frozen tortellini and cook for an additional 30 minutes or until the pasta is done to your liking.
Serve immediately and store any leftovers in the fridge for up to 3 days.
Recipe Notes
The tortellini will continue to cook if it’s left in the crockpot to warm, so it’s best served right away with any remaining stored in the fridge for later.
You can also use the refrigerated tortellini, just keep in mind that it may cook a little bit faster.
Feel free to add anything else to the soup that you’d like. You can add a little minced garlic to the sausage while it’s browning if you have it on hand. You can also add cayenne or red pepper if you like it spicy.
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