1 lb bulk Italian sausage
1 cup chopped carrots (about 2 large)
1/2 cup chopped onion
1 tablespoon chopped garlic
1 carton (32 oz) Progresso™ chicken broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (9 oz) refrigerated cheese tortellini
1 package (5 oz) fresh baby spinach leaves
2 cups heavy whipping cream
Grated Parmesan cheese, if desired
In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium-high heat until no longer pink; drain. Transfer to 5- to 6-quart slow cooker.
Add carrots, onion, garlic, chicken broth, salt and pepper flakes to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until vegetables are tender.
Stir in tortellini; cook covered on High heat setting 15 minutes. Stir in spinach and whipping cream; continue cooking 5 to 10 minutes or until spinach is wilted and mixture is heated through. Garnish with grated Parmesan before serving.
Total Carbohydrates: 18 g
Cholesterol: 160 mg
Total Fat: 6
Dietary fiber: 1 g
Protein: 18 g
Saturated fat: 25 g
Amount Per: About 1 1/2 cups
Sodium: 1100 mg
Sugar: 5 g
Trans Fat: 1 g