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Crockpot Tortellini Soup with Sausage Recipe

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4.3 from 76 reviews

  • Author: Alice
  • Total Time: 4 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 servings

Description

Crockpot Tortellini Soup with Sausage is a hearty and comforting slow cooker meal combining savory Italian sausage, tender vegetables, flavorful tomatoes, and cheesy tortellini in a rich, creamy tomato-based broth. Perfect for busy weeknights or cozy family dinners, this soup is easy to prepare, customizable, and delivers satisfying warmth in every bowl.

Ingredients

Meat and Cheese

  • 1 pound Italian sausage (pork, turkey, or chicken sausage)
  • 9 ounces cheese tortellini (fresh or frozen)
  • 1/2 cup grated Parmesan cheese

Vegetables

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach

Liquids and Canned Goods

  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 3/4 cup heavy cream

Seasonings

  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the sausage: In a skillet over medium heat, brown 1 pound of Italian sausage, breaking it into small pieces as it cooks. Drain any excess grease if necessary, then transfer the cooked sausage to the crockpot.
  2. Add aromatics and liquids: Add 1 diced onion and 3 minced garlic cloves to the crockpot. Pour in 1 (14.5-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, and 4 cups chicken broth. Stir to combine.
  3. Season the soup: Stir in 1 teaspoon Italian seasoning, 1/2 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper, ensuring even distribution of flavors.
  4. Cook slowly: Cover the crockpot and cook the mixture on low heat for 4 to 6 hours until the flavors meld and vegetables are tender.
  5. Add tortellini and cream: Stir in 9 ounces of cheese tortellini and 3/4 cup heavy cream. Cover and cook until the tortellini are tender, approximately 15 to 20 minutes.
  6. Wilt spinach: Stir in 2 cups fresh spinach and allow it to wilt in the hot soup for a few minutes.
  7. Final seasoning and serving: Taste and adjust seasoning if needed. Serve the soup hot topped with 1/2 cup grated Parmesan cheese and freshly chopped parsley.

Notes

  • You can substitute turkey or chicken sausage for a leaner option.
  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
  • Frozen tortellini can be used but may require slightly longer cooking time.
  • Add extra broth when reheating leftovers because tortellini tend to absorb liquid.
  • Optional vegetables such as mushrooms, zucchini, bell peppers, or kale can be added for more nutrition and variety.
  • Spicy Italian sausage or red pepper flakes can be used to add heat.
  • To make a lighter soup, replace heavy cream with milk or omit it completely.
  • Leftovers keep in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 4 to 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Find it online: https://myhomemadecooking.com/crockpot-tortellini-soup-with-sausage-recipe/