Ingredients:
2 lb. Italian sausage
2 (32 oz.)container chicken broth
2 (28 oz.) cans Rotel
4 (10.75 oz.) cans tomato soup
1 TBSP. minced garlic
4 (8 oz.) containers chive and onion cream cheese spread, softened
2 (18 oz.) package refrigerated or frozen cheese tortellini, uncooked. To make it less soupy, add more tortellini
2 cups shredded cheddar cheese
Directions:
In a skillet, cook sausage until browned. Transfer sausage to stockpot. Add chicken broth, Rotel, tomato soup, and garlic. Bring to simmer. Stir in cream cheese until melted. Add tortellini and cheddar cheese.
