Description
A cozy, family-friendly soup made with creamy broth, tender tortellini, and savory sausage, perfect for cold nights.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot), removed from casings
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes (with juices)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup heavy cream or half-and-half (for lighter soup use milk)
- 2 cups fresh spinach, chopped (or use frozen, thawed and drained)
- 2 cups frozen cheese tortellini (add late in cooking)
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (optional)
Instructions
- Brown the sausage in a skillet over medium heat until no pink remains, about 6–8 minutes. Drain excess fat.
- While the sausage cooks, chop the onion, carrots, celery, and garlic. Add them to the crockpot.
- Add the browned sausage, diced tomatoes (with juices), chicken broth, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the frozen tortellini and heavy cream. Add chopped spinach. Cover and cook until tortellini is tender, about 20–30 minutes.
- Taste and adjust seasoning with salt and pepper. Sprinkle grated Parmesan over each bowl when serving.
Notes
Use unsalted butter if you want to soften flavors. For a leaner version, use ground turkey or chicken sausage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg