Creamy Italian Sausage and Tortellini

  • 1 lb. Italian sausage (I used mild, but it typically comes in differing degrees of heat)
  • 2 cans of diced tomatoes with Italian seasoning
  • 1 "family sized" container of cheese tortellini. 
  • 1 bag of fresh baby spinach, stems removed and rough chopped
  • 1 box (4 cups) chicken broth
  • 1 (8 oz) block of reduced fat cream cheese
  • 1/4 cup cold water + 1 Tbsp cornstarch
  • dried basil and oregano to taste

Written Method:

Brown the Italian sausage in a heavy pot.  If it came in the casings, cut them open and discard the casing.  Break the sausage up into small bite sized pieces as you brown it.  Once it's no longer pink, dump everything else in.  Add the seasoning last, so you can adjust as needed.  Give it a nice stir to distribute the cream cheese.  It's done when the tortellini are tender and the sauce has reduced and thickened, roughly about 10 - 12 minutes after dumping it all together.  That's it folks!  You can't get much simpler than that!