Creamy Crockpot Tortellini Soup with Sausage
This rich and creamy tortellini soup with sausage is a comforting one-pot dish that requires minimal effort and is perfect for chilly days.
Ingredients
Meat and Proteins
- 1 lb Italian sausage (mild, sweet, or spicy) Use high-quality sausage for better flavor.
Pasta
- 1 lb cheese-stuffed tortellini (fresh or frozen) Frozen tortellini can be used; add during last 30 minutes of cooking.
Liquids and Broth
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for a lighter flavor.
- 1 cup heavy cream Add at the end for creaminess.
Vegetables
- 2 cloves garlic, minced Essential for flavor.
- 1 medium yellow onion, diced Adds depth to the broth.
- 2 medium carrots, sliced thin Can add other vegetables like bell peppers or zucchini.
- 2 cups fresh or frozen spinach Enhances nutrient content.
- 1 can (14 oz) crushed tomatoes Provides acidity and flavor.
Spices and Seasonings
- 1 tsp Italian seasoning Adjust to personal taste.
- to taste Salt and pepper Season to your preference.
Fats
- 2 tbsp olive oil Helps sauté veggies and sausage.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the Italian sausage and cook for about 5-7 minutes, breaking it into smaller pieces as it browns. Drain grease and transfer sausage to the slow cooker.
- In the same skillet, add the remaining tablespoon of olive oil, then add minced garlic and diced onion. Sauté for 3-4 minutes until onions are translucent.
- Transfer garlic and onion mixture to the slow cooker.
Cooking
- Add sliced carrots, crushed tomatoes, chicken broth, and Italian seasoning into the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the tortellini and spinach. Cook until tortellini is tender.
- Finally, stir in heavy cream and season with salt and pepper. Let it simmer for an additional 10-15 minutes before serving.
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Notes
Garnish with Parmesan cheese and fresh parsley when serving. Serve with crusty bread or a garden salad.