Description
This hearty Crockpot Tortellini Soup combines Italian sausage, fresh vegetables, and creamy cheese tortellini in a rich tomato and chicken broth base. Perfect for a comforting meal, this slow-cooked soup is easy to prepare and packed with flavors that meld beautifully together, topped off with fresh spinach and a touch of cream.
Ingredients
Scale
Meat and Dairy
- 16 ounces Italian sausage
- 3/4 cup heavy whipping cream
Vegetables
- 1/2 medium onion, chopped
- 2 carrots, sliced
- 2 celery sticks, chopped
- 4 cloves garlic, minced
- 2 cups baby spinach
Pantry
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes with juice
- 4 cups chicken broth
- 2 (9 ounce) packages cheese tortellini
- 1/2 teaspoon salt and pepper
Instructions
- Cook Sausage and Onions: In a medium-sized pan, cook the Italian sausage and chopped onions together over medium heat until the sausage is fully cooked. Add the minced garlic in the last minute to avoid burning and cook until fragrant. Transfer this mixture to an 8-quart slow cooker.
- Add Vegetables and Liquids: To the slow cooker, add the chopped carrots, celery, crushed tomatoes, diced tomatoes with juice, and chicken broth. Close the lid and set the slow cooker to High for 3-4 hours or Low for 7-8 hours.
- Cook Soup in Slow Cooker: Allow the soup to cook fully in the slow cooker. If using the low setting, switch to high when you add the tortellini.
- Add Tortellini and Finish Soup: Approximately 30 minutes before the soup is done cooking, stir in the cheese tortellini, heavy whipping cream, baby spinach, salt, and pepper. Mix gently and continue cooking until the tortellini are tender and the spinach has wilted.
- Serve: Once cooked, serve the soup hot. Optionally, top with additional freshly ground pepper and grated Parmesan cheese for added flavor.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner alternative.
- For a spicier soup, add red pepper flakes with the garlic.
- Use fresh spinach for the best texture; frozen spinach can be used but may alter the soup’s texture.
- If you prefer a thicker soup, reduce the amount of chicken broth by 1 cup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
