Slow Cooker Creamy Tortellini Soup

Warm up with a comforting bowl of Slow Cooker Creamy Tortellini Soup! This easy, satisfying meal is perfect for chilly nights and packed with flavor. Featuring cheese tortellini, Italian sausage, fresh spinach, and a creamy broth, this soup is a hit for family dinners or cozy gatherings.

Why You’ll Love This Slow Cooker Creamy Tortellini Soup

• Easy Preparation: Simply add ingredients to your slow cooker and let it work its magic.
• Rich and Creamy: The combination of heavy cream and Parmesan cheese adds a deliciously smooth texture.
• Nutritious and Flavorful: Packed with vegetables and protein, this soup is both filling and full of flavor.

Ingredients

• 1 lb Italian sausage, browned and drained
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional, for a bit of spice)
• 1 (20 oz) package cheese tortellini
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Step-by-Step Instructions

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1. Prepare the Sausage: In a skillet, cook Italian sausage until browned, breaking it up as it cooks. Drain any excess grease.
2. Combine Ingredients in the Slow Cooker: Add the cooked sausage, chicken broth, diced tomatoes, onion, garlic, basil, oregano, and red pepper flakes (if using) to the slow cooker.
3. Cook on Low: Cover and cook on low for 4-6 hours, or until the flavors meld and the soup is heated through.
4. Add Tortellini and Cream: In the last 30 minutes of cooking, stir in the heavy cream and tortellini. Cover and cook until tortellini is tender.
5. Finish with Spinach and Parmesan: Add the fresh spinach and Parmesan cheese, stirring until the spinach wilts. Season with salt and pepper as needed.
6. Serve and Enjoy: Ladle the soup into bowls, top with extra Parmesan, and enjoy!

Tips for the Best Creamy Tortellini Soup

• Use Fresh Tortellini: Fresh tortellini cooks faster and has a better texture for soup.
• Don’t Overcook the Tortellini: Add tortellini near the end to avoid it becoming mushy.
• Add Extra Veggies: Customize with mushrooms, carrots, or bell peppers for added nutrition and color.

Nutritional Information (Per Serving)

• Calories: 360
• Protein: 18g
• Carbohydrates: 24g
• Fat: 22g
• Fiber: 2g

Perfect Pairings

This Slow Cooker Creamy Tortellini Soup pairs well with a crisp side salad, crusty bread, or garlic knots for a complete and satisfying meal.

Conclusion

This Slow Cooker Creamy Tortellini Soup is a must-try recipe that brings comfort and warmth to the table. Whether you’re hosting a family dinner or meal prepping for the week, this creamy tortellini soup is a delightful choice.

Serving and Storage Tips for Slow Cooker Creamy Tortellini Soup

Serving Tips

• Garnish for Extra Flavor: Sprinkle extra Parmesan cheese, freshly cracked black pepper, or red pepper flakes on top before serving. A drizzle of olive oil or a few fresh basil leaves also enhances the soup’s presentation and flavor.
• Pair with Sides: Serve with crusty bread, garlic knots, or a light side salad to complement the rich, creamy texture of the soup. A simple Caesar salad or mixed greens with a vinaigrette works well.
• Portion for Large Gatherings: This soup is ideal for large gatherings, as it easily scales up. Serve in smaller bowls or mugs for appetizer portions.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow the soup to cool completely before transferring it to the fridge.
• Reheating: Gently reheat the soup on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk to restore creaminess if the soup has thickened in the fridge.
• Freezing: Cream-based soups can separate when frozen, but if you still want to freeze it, avoid adding the tortellini and spinach. Freeze only the base of the soup, then add fresh tortellini and spinach when reheating to maintain the best texture. Store the base in a freezer-safe container for up to 2 months.
• Reviving Creaminess After Freezing: If the soup separates upon thawing, add a bit of heavy cream or milk when reheating, stirring until it returns to its creamy texture.

Enjoy this soup fresh, or store it properly to savor its delicious flavors all week!

1. Can I make this soup ahead of time?
Yes! Prepare the soup without adding the tortellini and spinach. Store the base in the refrigerator for up to 2 days. When you’re ready to serve, reheat the soup on the stovetop or in the slow cooker, then add the tortellini and spinach about 20-30 minutes before serving.

2. Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well in this recipe! Just add it directly to the soup during the last 30 minutes of cooking. You may need a few extra minutes to ensure it cooks through.

3. How can I make this soup dairy-free?
To make the soup dairy-free, use coconut milk or a dairy-free cream alternative in place of the heavy cream, and choose dairy-free tortellini. Skip the Parmesan or use a plant-based cheese substitute for a creamy, dairy-free version.

4. Can I substitute other greens for spinach?
Absolutely! Kale, Swiss chard, or arugula are great alternatives to spinach. Just chop them finely, and add them in the last 10 minutes of cooking to prevent overcooking.

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