Begin by setting your slow cooker to low heat. Pour in one can of Italian-style diced tomatoes along with the low-fat chicken broth, stirring gently to combine.

Next, slice up the Italian sausage and add the pieces to the slow cooker. Stir them thoroughly into the broth mixture, ensuring that each sausage piece is submerged.

Now, it’s time to add the frozen cheese tortellini to the slow cooker. Sprinkle them evenly over the sausage and broth mixture, avoiding any clumping.

Once the tortellini is evenly distributed, fold in the fresh spinach and cube the cream cheese into small pieces. Gently stir everything together.

Cover the slow cooker and set it to cook on low for 4 hours or high for 2 hours.

About halfway through the cooking time, stir the mixture gently to incorporate the melting cream cheese.

Finally, ladle the Crockpot Cheese Tortellini and Sausage into bowls, optionally garnishing with grated Parmesan cheese or a sprinkle of red pepper flakes.