1 lb. of ground sausage (can sub ground chicken or turkey)
2 cups fresh spinach
1 (8 oz. block) of cream cheese, softened
3-4 cups of chicken broth (start with 3, add 1 more if desired)
2 (14.5 oz.) cans of Italian style diced tomatoes, drained
1 (20 oz.) bag of refrigerated cheese tortellini
Full recipe from ; yummly.co
In a large, high-walled skillet over medium heat, brown the sausage (if you purchased sausage links, remove from casings first.). Drain the excess grease.
Roughly chop the spinach and mix it in.
Add the cream cheese in chunks so that it melts more evenly.
Mix in 3 cups of chicken broth, stir in the drained tomatoes, and mix until the cream cheese is melted and distributed throughout. Only add the remaining chicken broth if you want your sauce to be thinner.
Gently mix in the tortellini, and bring to a light boil. Let it simmer with the lid on, but tilted slightly so excess steam can escape.
Refer to the tortellini package for instructions to guide you as to how long it takes until it’s al-dente, it may take as little as 5 minutes. Mine took about 7.
Remove from heat and leave the lid partially on, let the sauce thicken up for about 5 minutes prior to serving.