Description
This comforting Crockpot Sausage Tortellini Soup combines savory Italian sausage, tender vegetables, rich tomatoes, and cheesy tortellini, slow-cooked to create a hearty and flavorful meal. Perfect for cozy dinners, this easy-to-make soup features fresh spinach and a creamy finish with parmesan cheese and heavy cream, bringing warmth and satisfaction with every bite.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1 lb Italian sausage
- 4-5 garlic cloves, minced
- 4 carrots, chopped
- 3 celery stalks, chopped
- 15 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 1½ cups marinara sauce
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper (more to taste)
- ¼-½ tsp crushed red pepper
- 20 oz refrigerated cheese tortellini
- 2 large handfuls spinach
- ½ cup heavy cream
- ⅓-½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped (optional)
Instructions
- Sauté Aromatics and Sausage: Heat olive oil over medium-high heat in a skillet. Add diced onion and minced garlic, sautéing until onions become translucent and garlic is fragrant. Add Italian sausage, breaking it into chunks, and cook until browned. Drain excess grease before adding to crockpot.
- Prepare Crockpot Base: Place chopped carrots and celery at the bottom of the crockpot. Layer the cooked sausage and onions on top. Add crushed tomatoes, diced tomatoes, marinara sauce, and chicken broth (starting with 4 cups). Stir in Italian seasoning, salt, pepper, and crushed red pepper to combine.
- Slow Cook Soup: Cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking melds flavors and tenderizes the vegetables and sausage.
- Add Tortellini and Finish Ingredients: About 20-30 minutes before serving, switch the crockpot to high if it’s on low. Stir in spinach, heavy cream, grated parmesan cheese, and refrigerated cheese tortellini. Cook stirring occasionally until the tortellini is al dente, about 15-20 minutes. Once ready, switch heat to warm or remove from heat to prevent overcooking the pasta.
- Serve: Ladle soup into bowls, garnish with fresh chopped basil if desired, and serve with extra parmesan cheese.
Notes
- Adjust the amount of crushed red pepper to your spice preference for a milder or spicier soup.
- Using low sodium chicken broth allows you to better control the saltiness of the final dish.
- For a vegetarian option, substitute Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- The soup thickens slightly with the addition of heavy cream and parmesan; stir well to ensure a creamy consistency.
- If refrigerated, reheat gently and add a splash of broth or cream to loosen the soup.
