Slow Cooker Creamy Tortellini and Sausage Soup
A warm, creamy soup featuring Italian sausage and tender tortellini, perfect for chilly days and family gatherings.
Ingredients
Core Ingredients
- 1 lb Italian Sausage Use sweet, mild, or spicy based on preference.
- 9 oz Tortellini (fresh or frozen) No need to thaw if using frozen.
- 4 cups Chicken Broth Use low-sodium for balanced flavor.
- 1 cup Heavy Cream Can substitute with half-and-half.
- 1/2 cup Grated Parmesan Cheese Use freshly grated for best flavor.
- 2 cups Fresh Spinach Kale or Swiss chard can be used as alternatives.
- 3 cloves Garlic (minced) Fresh garlic enhances flavor.
- 1 Onion (chopped) Use sweet or yellow onions.
Instructions
Preparation
- Brown the Italian sausage in a skillet over medium heat until fully cooked, golden brown, and no longer pink.
- Transfer the browned sausage to the slow cooker, then add the chicken broth, minced garlic, chopped onion, and any additional veggies.
Cooking
- Cover and cook on low for 4 hours or on high for 2 hours.
- Add the tortellini during the last 15-20 minutes for fresh or 10 minutes for frozen.
- Stir in the heavy cream and fresh spinach once the tortellini is tender.
Serving
- Ladle soup into bowls, topping each serving with extra Parmesan cheese and any desired garnishes.
Notes
Let leftovers cool completely before storing in an airtight container. Reheat as needed with a splash of broth for moisture.