Start by thawing the frozen spinach if it isn't already. I recommend laying it out on a plate or setting it in a bowl in the sink to gently defrost. Chop your onion finely.

In a skillet over medium heat, brown the Italian sausage. As it cooks, break it apart with a wooden spoon. This creates those lovely bits that infuse the overall dish with flavor. Once browned, drain any excess grease for a lighter dish.

In your slow cooker, layer the ingredients starting with the diced tomatoes. Pour the chicken broth over the tomatoes, followed by the red wine vinegar. Stir in the Italian herb blend. You can almost smell that delightful aroma already.

Now, it’s time to add the browned sausage and the finely diced onion. Sprinkle in the garlic powder, mix well, and let those flavors meld together.

Next up: the star of the creaminess show—cream cheese. Toss in the cubed cream cheese along with the tomato paste. Gently fold these into the mixture to create a smooth base.

Stir in the frozen tortellini and thawed spinach. Give everything a good mix. The tortellini will soak up that sauce and become divinely tender.

Set your slow cooker on low for 4 hours or high for 2 hours. The smell wafting through your kitchen will be utterly irresistible.

When it’s done, serve hot. For an extra touch, sprinkle grated Parmesan cheese on top. It adds a delightful salty crunch that complements the dish beautifully.