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Introduction: There's something undeniably comforting about a bowl of creamy soup, especially when it's packed with flavor, warmth, and heartiness. The Slow Cooker Creamy Tortellini Soup with Sausage brings all these elements together with minimal effort. This dish features tender sausage, savory vegetables, and rich creaminess, with the delightful addition of cheesy tortellini. Perfect for busy weeknights or chilly weekends, this soup is bound to become a family favorite. Plus, with the convenience of a slow cooker, you can set it and forget it while it simmers to perfection.
Ingredients:
1 lb Italian sausage (mild or spicy, based on preference)
1 onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can (14.5 oz) diced tomatoes (drained)
1 cup carrots, sliced
1 cup celery, chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1 bag (about 9 oz) refrigerated cheese tortellini
1 cup heavy cream
1 cup spinach (fresh or frozen)
Salt and pepper, to taste
Fresh parsley or grated parmesan cheese, for garnish (optional)
Instructions:
Prepare the Sausage: In a skillet over medium heat, crumble and cook the sausage until browned, about 5-7 minutes. Drain any excess fat and transfer the sausage to the slow cooker.
Add the Vegetables: To the slow cooker, add the chopped onion, garlic, carrots, celery, and the can of diced tomatoes. Stir to combine.
Add the Broth and Seasonings: Pour in the chicken broth and sprinkle in the basil, oregano, red pepper flakes (if using), salt, and pepper. Stir everything together.
Slow Cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender and the flavors have melded together.
Add the Tortellini: About 30 minutes before serving, stir in the cheese tortellini and let them cook in the broth until tender.
Finish with Cream and Spinach: Once the tortellini is cooked, pour in the heavy cream and add the spinach. Stir until the spinach wilts and the soup is creamy. Adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or grated parmesan cheese, if desired. Enjoy!
Tips for Serving and Storing:
Serving Tips: This soup pairs wonderfully with a side of crusty bread or a simple green salad. For an extra touch, sprinkle some parmesan cheese or fresh herbs like basil or parsley on top just before serving.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so add a bit more broth or cream when reheating to get it back to the perfect creamy consistency.
Freezing: While the soup can be frozen, it’s best to freeze it before adding the heavy cream and tortellini. The cream may separate when frozen and thawed, and the tortellini may become mushy. To freeze, cool the soup completely, then freeze in an airtight container for up to 3 months. When ready to eat, thaw overnight in the fridge and add the cream and tortellini while reheating.
Variants:
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