Creamy Tortellini Soup with Sausage (Slow Cooker Recipe)

Instructions:

1. Brown the Sausage: In a skillet over medium heat, cook the sausage, breaking it into small pieces. Drain excess fat.
2. Sauté Veggies: Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
3. Slow Cook: Transfer the sausage mixture to the slow cooker. Add chicken broth, diced tomatoes, oregano, and pesto. Stir to combine.
4. Cook Time: Cover and cook on low for 6 hours or on high for 3 hours.
5. Add Tortellini: About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach.
6. Finish Cooking: Continue cooking for another 30 minutes, or until the tortellini is tender.
7. Season and Serve: Season with salt and pepper to taste. Serve hot, optionally garnished with grated Parmesan.

Pro Tips for Making Creamy Tortellini Soup

1. Sauté First: Always sauté the sausage and vegetables before adding them to the slow cooker. This step enhances the flavors and gives the soup a richer taste.
2. Use Fresh Ingredients: Fresh spinach adds a vibrant flavor and texture. If you prefer, you can also use frozen spinach; just make sure to thaw and drain it first.
3. Adjust the Spice: If you like a bit of heat, opt for spicy Italian sausage. For a milder flavor, go with the mild variety or use turkey sausage.
4. Don’t Overcook the Tortellini: Add the tortellini in the last 30 minutes of cooking to ensure they remain tender and don’t become mushy.
5. Make It Ahead: This soup freezes well. Make a double batch and store leftovers in airtight containers for a quick meal later on.
6. Garnish Wisely: For added flavor and presentation, sprinkle fresh herbs or a drizzle of olive oil before serving.
7. Cream Variations: If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy cream for a delicious twist.