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Crockpot Creamy Tortellini Soup

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A hearty and creamy tortellini soup made in the crockpot with Italian sausage, vegetables, and spinach, finished with cream and Parmesan cheese for a comforting meal.

Ingredients

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  • ¾ lb Italian sausage (mild or spicy)
  • ½ onion, finely diced
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons Italian seasoning
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • 4 cups low sodium chicken broth
  • 2 large carrots, peeled and chopped
  • 2 ribs celery, sliced
  • 3 cups fresh or frozen cheese tortellini (about 250 grams)
  • 2 cups fresh chopped spinach or kale
  • 1 cup cream (any kind)
  • ¼ cup finely grated Parmesan cheese

Instructions

  1. In a large skillet, cook Italian sausage and onion over medium-high heat, stirring often, until browned. Drain excess fat if desired.
  2. Add tomato paste, Italian seasoning, garlic, and salt to the skillet. Cook and stir for 2 minutes.
  3. Pour the sausage mixture into a 4-6 quart slow cooker. Add chicken broth, carrots, celery, and onion.
  4. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until vegetables are tender.
  5. Stir in tortellini, spinach (if using), cream, and Parmesan cheese. Cover and cook for 10-15 minutes until tortellini are al dente.
  6. Taste and adjust seasonings as desired, then serve.

Notes

For best results, use fresh tortellini and add it near the end of cooking to prevent overcooking. You can substitute kale for spinach if preferred. Adjust seasoning to taste before serving.

Nutrition

Find it online: https://www.rapidrecipes.blog/crockpot-creamy-tortellini-soup/