I used turkey Italian sausage and frozen tortellini. I cooked on low for 5 hours before kicking it up to high for 30 minutes, then added the tortellini and cream cheese for another 20 minutes on high. This made a full 6qt slow cooker. I had soup for 2 days straight. I might make the tomato soup base ahead of time and freeze in portions, then reheat adding the cream cheese and tortellini more proportionally. Also, will try adding some fresh baby spinach for extra texture/flavor.
