Ingredients
Method
- In a skillet over medium heat, brown the poultry sausage with onions and carrots in olive oil until cooked through.
- Stir in minced garlic, tomato paste, and flour; cook for 1-2 minutes until fragrant and thickened.
- Transfer the mixture to the slow cooker.
- Add chicken broth, Italian seasoning, and crushed fennel seeds.
- Cover and cook on low for 4 to 6 hours.
- Thirty minutes before serving, stir in the tortellini.
- Just before serving, stir in the heavy cream and fresh baby spinach until wilted.
- Season with salt and pepper to taste and serve warm.
Notes
Ensure the tortellini is added only in the final 30 minutes of cooking to maintain its texture and prevent it from becoming mushy. You can substitute heavy cream with half-and-half for a lighter version.
