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Slow Cooker Creamy Tortellini Soup

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This Slow Cooker Creamy Tortellini Soup is a delightful blend of Italian sausage, cheese tortellini, and fresh spinach, all simmered in a creamy tomato-based broth. It’s an easy, comforting meal that’s perfect for busy weeknights or a cozy weekend dinner.

Ingredients

Units Scale
  • 1 pound (450g) Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 can (14.5 ounces/411g) diced tomatoes, undrained
  • 1 can (8 ounces/227g) tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (9 ounces/255g) refrigerated cheese tortellini
  • 3 cups (90g) fresh spinach, roughly chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

 

  1. Brown the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Drain any excess fat.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked sausage to a 6-quart slow cooker. Add the diced onion, minced garlic, sliced carrots, sliced celery, chicken broth, diced tomatoes with their juice, tomato sauce, dried basil, dried oregano, salt, and black pepper. Stir to combine.
  3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
  4. Add Tortellini and Spinach: About 30 minutes before serving, add the cheese tortellini and chopped spinach to the slow cooker. Stir to combine, cover, and cook on high until the tortellini is tender, approximately 20-30 minutes.
  5. Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Let it heat through for about 5 minutes.
  6. Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.

Notes

 

  • For a lighter version, substitute heavy cream with half-and-half.
  • If using frozen tortellini, add them about 40 minutes before serving to ensure they cook through.
  • Feel free to add other vegetables like zucchini or bell peppers for added flavor and nutrition.

Find it online: https://recipe.ukfinda.com/slow-cooker-creamy-tortellini-soup/