1 (16 ounce) package zesty Italian sausage
1 (16 ounce) package white tortellini pasta
3 (1 ounce) packages cream cheese
2 (14 ounce) cans tomato sauce
2 cans tomato paste
1 (8 ounce) package cream cheese with milk
2 tablespoons garlic powder
salt and pepper to taste
1 medium onion, sliced
1 clove garlic, sliced
Season the sausage with garlic powder, salt and pepper.
Place the sausage into a large, deep skillet. Cook over medium heat until evenly brown; Drain.
Slice the pasta into thick slices; place in the skillet with the sausage. Pour tomato sauce over the edges. Season with tomato paste and tomato paste cream cheese.
Cover soup and simmer for 30 minutes.
Add the garlic powder, salt and pepper. Cover tightly. Cook over medium heat for 10 minutes, stirring often.
Remove the lid from the skillet and stir soup into skillet. Cook for 15 to 20 minutes, stirring occasionally, until the sauce coats the back of a metal spoon. Let sauces cool for 10 minutes before stirring.
Melt the butter in a large skillet over medium heat. Place the zest and juice of 2 oranges in the skillet. Add the orange slices and feed syrup through the bottom of a casserole dish. Sprinkle with raspberry preserves. Pour peas over the zest and reserved zesty pepper.
Return the broth to medium heat and add the cream cheese and orange cheese. Stir in the parsley and season with the garlic powder, salt and pepper. Cover and simmer for 10 minutes.
Drain the drained liquid from the pasta and deglaze skillet with 4 tablespoons of the reserved zesty pepper. Drizzle over the top of the vegetables and pour the cream cheese mixture over the top. Cover and refrigerate at least 2 hours before serving.