Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for 3 minutes. Stir in the onion and mushrooms and saute for another 3 minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep saute setting on so that the broth can start heating up.
3. Add in the garlic powder, basil, oregano, bay leaf, carrots and crushed tomatoes. Heat up until it starts to simmer.
4. Add in the tortellini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute on the SOUP setting or on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
5. Discard the bay leaf. Stir in the spinach.
6. Ladle into bowls and serve topped with parmesan cheese.

Slow Cooker Instructions:

1. Heat an pan over medium high heat. Add in the oil and swirl around. Add in the sausage and brown for 3 minutes. Stir in the onion and mushrooms and saute for another 3 minutes. Transfer to the slow cooker.
2. Stir in the broth, garlic powder, basil, oregano, bay leaf, carrots and crushed tomatoes.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
4. Add in the tortellini. Cover and cook on high for 15 minutes.
5. Discard the bay leaf. Stir in the spinach.
6. Ladle into bowls and serve topped with parmesan cheese.