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*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking.
*For a vegetarian version, omit sausage and use vegetable broth instead.
1 bag (19 oz) frozen cheese tortellini
1 small bag fresh spinach
2 cans (14.5 oz ea) Italian diced tomatoes, drained
1 block (8 oz) cream cheese or neufchatel (less fat)
1 lb ground sausage or chicken/turkey sausage
4 C chicken broth
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1st Keep
 PinkyMac
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spearson
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MarySullivanKelly
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