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Sausage Tortellini Marinara
Andre Lewis

Sausage Tortellini Marinara

Fresh tortellini cooks directly in the hot sauce during the final half hour, not all day. Italian sausage carries the base while spinach gives the finished bowl some color. Watch the pasta after twenty minutes; brands differ, and split tortellini leak their filling.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs mild Italian sausage casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 jars 24 oz each marinara sauce
  • 1 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 24 oz refrigerated cheese tortellini
  • 4 cups baby spinach
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the sausage into bite-size crumbles, 7 minutes.
  2. Add the onion and cook for 4 minutes, then stir in the garlic for 30 seconds.
  3. Transfer the mixture to a 6-quart slow cooker and add the marinara, broth, oregano and pepper.
  4. Cover and cook on low for 4 1/2 to 5 hours until the sauce tastes integrated.
  5. Switch the cooker to high, stir in the tortellini and cover until the pasta is tender at the pinched edge, 20 to 30 minutes.
  6. Fold in the spinach by handfuls and cover for 3 minutes until wilted.
  7. Serve immediately with Parmesan, before the tortellini softens further.