Zan’s Tortellini Soup

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 less soupy, add more tortellini
2 cups shredded cheddar cheese
In a skillet, cook sausage until browned. Transfer sausage to stock pot. Add chicken broth, rotel, tomato soup and garlic. Bring to simmer. Stir in cream cheese until melted. Add tortellini and cheddar cheese.