Well, it’s finally happened. We turned on the heater for the first time since we moved into this house almost three years ago. It’s southern California, folks, so it’s a rare occasion to need the heater! We exchanged our cute couch throws for heavyduty blankets and snuggled up all weekend. So basically, it was my ideal weekend. It was also my husband’s ideal weekend because the cold weather and rain gave him an excuse to avoid outdoor work, meaning he could stay in and watch tv all day. It was just a win-win.

For once in my life, I didn’t feel like soup, and I had a huge bag of cheese tortellini in the fridge, so I figured it was time to put it to good use! This recipe is creamy, cheesy, and has a nice little kick to it. Oh, and the best part is that you can throw everything in a crockpot! Let those intoxicating smells fill the house!

Sausage and Cheese Tortellini


  • 1 32 oz box of chicken broth
  • 1 20 oz package of your favorite tortellini (I used three cheese)
  • 1 lb. spicy italian sausage
  • 2 Cans Diced Tomatoes (seasoned with basil, garlic & oregano)
  • 8 oz. Low Fat Cream Cheese


  1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.
  2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
  3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
  4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.
  5. If you're cooking on stove top, cook on LOW for 30 minutes.