Crockpot Sausage and Tortellini Soup
A warm and hearty soup made with Italian sausage, tortellini, and greens, perfect for chilly nights and busy families.
Ingredients
Main Ingredients
- 1 pound Italian sausage Use high-quality fresh sausage for best flavor.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes Adds acidity to the soup.
- 9 ounces refrigerated tortellini Can use frozen or shelf-stable if preferred.
- 2 cups spinach or kale You can customize with other leafy greens.
- 1 cup heavy cream For a creamy texture.
- to taste Salt and pepper Adjust to enhance flavors.
- Parmesan cheese for serving Optional topping.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat a skillet over medium heat. Add the Italian sausage and brown, stirring occasionally until fully cooked. Drain excess fat.
- Transfer the browned sausage to the crockpot. Add the chopped onion and minced garlic.
- Pour in the chicken broth and diced tomatoes. Season with salt and pepper.
- Set the crockpot on low for 6 to 8 hours or on high for 3 to 4 hours.
Cooking
- About 15 minutes before serving, stir in the tortellini and spinach or kale.
- Just before serving, stir in the heavy cream and mix until well combined.
Serving
- Serve hot with grated Parmesan cheese on top.
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Notes
Leftover soup can be refrigerated for up to three days or frozen for up to three months. Consider adding red pepper flakes for heat or using alternative greens for variation.