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Slow Cooker Creamy Sausage & Tortellini Soup

An effortless, hearty soup with Italian sausage, cheese tortellini, and spinach in a rich, creamy tomato broth, all made simple in the crockpot.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 520

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 pound Italian sausage casings removed
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 28-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 0.25 tsp red pepper flakes optional
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Finish & Garnish
  • 1 9-ounce package refrigerated cheese tortellini
  • 1 9-ounce package refrigerated three-cheese or spinach tortellini
  • 0.75 cup heavy cream or half-and-half
  • 0.5 cup freshly grated Parmesan cheese plus more for serving
  • 3 cups fresh spinach roughly chopped
  • Fresh parsley or basil chopped, for garnish
  • Crusty bread for serving

Equipment

  • 6-Quart or Larger Slow Cooker
  • Large skillet
  • Wooden spoon
  • Cutting Board & Knife
  • Measuring Cups/Spoons

Method
 

  1. Brown sausage in a skillet with oil, then transfer to slow cooker. Optionally, sauté onion, carrots, and celery in the same skillet for 5-6 mins, add garlic, and transfer to cooker.
  2. Add crushed tomatoes, broth, oregano, basil, thyme, red pepper flakes, bay leaf, salt, and pepper to the slow cooker. Stir well.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  4. 30 mins before serving, turn to HIGH (if on LOW). Add both packages of tortellini and spinach. Stir gently. Cover and cook for 20-25 mins until tortellini is tender.
  5. Temper the cream by mixing a few ladles of hot soup into it. Stir this mixture and the ½ cup Parmesan into the slow cooker until creamy.
  6. Discard bay leaf. Ladle into bowls, garnish with fresh herbs, extra Parmesan, and a drizzle of olive oil. Serve immediately with crusty bread.

Notes

For best leftovers, store the soup base before adding tortellini and cream. Reheat and finish with fresh pasta. If soup is too thick after storage, thin with a splash of broth or milk.