Slow Cooker Creamy Tortellini and Sausage Soup
This comforting dish combines savory sausage and tender tortellini in a luscious, creamy broth, perfect for chilly evenings.
Ingredients
Main ingredients
- 1 pound Italian sausage (mild or spicy, your choice) Use your preferred sausage.
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes, undrained
- 2 cups fresh spinach (or kale for a heartier option)
- 1 package (9 ounces) refrigerated or frozen cheese tortellini
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh basil or parsley for garnishing
Instructions
Preparation
- In a skillet over medium heat, cook the Italian sausage until browned. Use a wooden spoon to break it up into small pieces. Drain any excess fat if needed and set aside.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is soft and translucent, about 3-4 minutes.
Cooking
- In a large slow cooker, add the cooked sausage and aromatics. Pour in the chicken broth and add the can of diced tomatoes (with their juices). Mix well.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- About 30 minutes before serving, stir in the spinach and tortellini. Cover and continue cooking until the tortellini is tender.
- Stir in the heavy cream and season with salt and pepper to taste. Let it warm through for a few more minutes before serving.
Serving
- Ladle the soup into bowls and garnish with fresh basil or parsley. Enjoy!
Notes
For a healthier twist, consider substituting turkey sausage for the Italian sausage. If you’re looking to save on prep time, use pre-diced onions and minced garlic or even frozen vegetables. Watch the cooking time: you don’t want to overcook the tortellini; they should be tender but not mushy!