Creamy Crockpot Tortellini Soup with Sausage
A cozy and comforting soup featuring Italian sausage, creamy tortellini, and fresh vegetables, perfect for busy weeknights.
Ingredients
For the Soup
- 1 lb Italian sausage (mild, sweet, or spicy) Select according to your spice preference.
- 1 lb cheese-stuffed tortellini (fresh or frozen) Choose fresh for better texture.
- 4 cups low-sodium chicken broth Use low-sodium to control salt content.
- 1 cup heavy cream For a creamy texture.
- 2 cloves garlic, minced Enhances flavor.
- 1 medium yellow onion, diced Adds aroma and sweetness.
- 2 medium carrots, sliced thin For sweetness and color.
- 2 cups fresh or frozen spinach Great for added nutrition.
- 14 oz can crushed tomatoes Adds acidity and depth.
- 1 tsp Italian seasoning For additional flavor.
- to taste Salt and pepper Adjust to your preference.
- 2 tbsp olive oil Used for cooking sausage and vegetables.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add Italian sausage and cook for 5-7 minutes, breaking it up until browned.
- Drain excess grease and transfer sausage to a slow cooker.
- In the same skillet, heat another tablespoon of olive oil. Sauté the minced garlic and diced onion for 3-4 minutes until the onion is translucent.
- Transfer the garlic and onion mixture to the slow cooker.
- Add sliced carrots, crushed tomatoes, chicken broth, and Italian seasoning to the slow cooker. Stir well.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
Finishing Touches
- 30 minutes before serving, stir in the tortellini and spinach.
- Once the tortellini is tender and spinach wilted, stir in heavy cream and season with salt and pepper.
- Let the soup simmer for an additional 10-15 minutes before serving.
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Notes
Garnish with freshly grated Parmesan cheese or parsley. Pairs well with crusty bread or a side salad. Can be made ahead and tastes better the next day.