In a skillet over medium heat, brown the Italian sausage for about 5–7 minutes until fully cooked and crumbly.

In your crockpot, combine the cooked sausage with the frozen cheese tortellini, Italian-style diced tomatoes, and low-fat chicken broth.

Cube the cream cheese and scatter it evenly on top of the tortellini mixture.

Cover your crockpot and set it to cook on low for 4 hours or on high for 2 hours.

During the last 30 minutes of cooking, stir the mixture occasionally to help the cream cheese integrate.

When there are about 30 minutes left, toss in the fresh spinach.

Once the cooking time has elapsed, serve hot, optionally garnished with grated parmesan cheese.