| 1 pound | Jimmy Dean Italian Sausage ,brown and drain |
| 2 (14 1/2-ounce) cans | Hunts: Fire Roasted Diced and Fire Roasted Garlic Diced mix one can of each |
| 4 cups | chicken broth (32oz container) |
| 1 (8-ounce) package | cream cheese (cubed) |
| 1 (20-ounce) bag | Rana (Family Size) cheese tortellini |
| 1 large bag | spinach |
1. Add the browned, chopped and drained sausage, broth, both cans of the diced tomatoes and cubed cream cheese to pot. Cook on med to low heat, stirring frequently for approx. 1 hour until cream cheese is melted and all ingredients are well blended.
2. Stir in the spinach and cheese tortellini's and cook for an additional 30 minutes or until the pasta is done to your liking.
3. Serve immediately and store leftovers in the fridge for up to 3 days.
NOTE: You can add a little minced garlic to the sausage while it is browning if you have on hand. You can also add cayenne or red pepper if you like it spicy.
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