This is definitely a good one for the cold and it was made in the crockpot because let’s face it...who isn’t busy these days?!?! Tomato Spinach tortellini with basil and turkey sausage
1 small yellow onion, chopped
garlic, minced (I never measure this)
6 turkey sausage links (the kind you can take out of the casing and shred
4 cups chicken broth (I used bone broth)
1 28 ounce can diced tomatoes, undrained
1 14 ounce can tomato sauce
12 ounces spinach tortellini
4 cups baby spinach
1/2 cup coconut milk
1/4 cup fresh basil, roughly chopped
2 Tablespoons fresh parsley, roughly chopped
Salt and Pepper to taste
Additional basil for garnish
Coat the bottom of pan with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the turkey sausage and cook , stirring occasionally until heated through. (I seasoned the turkey sausage here with salt and pepper and some oregano and Italian seasoning)
Add to crockpot with chicken bone broth, diced tomatoes, and tomato sauce. Cook on high for 1hour.
Add in tortellini, chopped spinach and basil. Let cook on high for 1 more hour. Check consistency of tortellini. The tortellini May have soaked up quite a bit of the sauce which is ok. Add canned coconut milk. (Use coconut cream for a thicker pasta like consistency instead of a soup consistency)
At this point I just put the crockpot on warm and it stayed perfect temp to eat a few hours later.
Season to taste with salt and pepper if needed. Serve warm with additional fresh basil for topping, if desired.
ADJUSTMENTS: *Sausage can be subbed for portobello mushrooms for a vegan version
*You can also use any gluten free pasta you like for a gluten free version
*This version is 80/20 not 30 day compliant because the noodles are not gluten free but, it’s the only thing not compliant!