2 spicy Italian sausages
1 onion, chopped
1 clove garlic, minced
1-1/2 cups low sodium chicken broth, use home made-even better
1 cup pasta sauce
1/2 cup water (I use white wine)
1 pkg. (350 g) refrigerated cheese tortellini
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
4 cups loosely packed baby spinach leaves
1/2 cup freshly grated parmesan Cheese
Remove ground sausage meat from casing and saute in large skillet on medium heat. Breaking it up with fork or spoon. Add onions and garlic; cook and stir 15 min. or until sausage is fully cooked and onions are tender. Stir in broth, pasta sauce and water. Bring to boil.
Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese spread; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender; stirring occasionally.
Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.