1 lb. Italian Chicken Sausage
1 small pkg. of sliced mushrooms
(roughly chopped – do not use canned)
4 cups of chicken stock or broth (1box)
1 large jar of spaghetti sauce (32 oz.) any kind
8 oz. cream cheese (I use 1/3 less fat variety)
16 oz. bag of frozen cheese tortellini
Remove sausage from casing.
Crumble and brown sausage along with mushrooms.
Add chicken stock and jar of spaghetti sauce.
Stir and heat through.
Add cream cheese and simmer until cheese melts through.
This will take a while. Whisk periodically to blend.
Once cheese has melted, add bag of frozen cheese tortellini.
Heat through 10-15 minutes or longer.
For vegetarian version: omit meat and use vegetable stock.
Recipe from Elaine Hoke – Served at February 2016 meeting