Creamy Tortellini Soup with Sausage (Slow Cooker Recipe)
There’s something undeniably comforting about a warm, hearty bowl of soup on a cold winter night, especially in the Midwest, where the winters can be particularly harsh. When I first came across this recipe for creamy tortellini soup with sausage, I knew I had to try it, and it didn’t disappoint. The rich flavors, combined with the convenience of slow cooking, made it an instant hit in my household.
I originally started searching for a recipe that would modernize an old favorite that my grandma used to make. Her soups were always filled with love, but I needed something that could fit into my busy schedule. That’s when I found this slow cooker version. It retains all the comforting elements of grandma’s recipe but adds a creamy twist that takes it to the next level. The robust Italian sausage, tender cheese-filled tortellini, and the rich, creamy broth all come together in perfect harmony, making every bite satisfying and full of flavor.
What I love most about this recipe is how simple it is to prepare. With minimal effort in the kitchen, you can let the slow cooker do all the work while you go about your day. Whether you’re juggling work, family, or just need a hands-off meal option, this recipe has you covered.
Servings: 6
Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (15 oz) diced tomatoes, drained
- 1 (9 oz) package refrigerated cheese tortellini
- 3 tbsp heavy cream
- 2 cups fresh spinach, roughly chopped
- ½ tbsp pesto
- 1½ tsp dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for garnish)
Instructions:
- Brown the Sausage: In a skillet over medium heat, cook the sausage, breaking it into small pieces. Drain excess fat.
- Sauté Veggies: Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
- Slow Cook: Transfer the sausage mixture to the slow cooker. Add chicken broth, diced tomatoes, oregano, and pesto. Stir to combine.
- Cook Time: Cover and cook on low for 6 hours or on high for 3 hours.
- Add Tortellini: About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach.
- Finish Cooking: Continue cooking for another 30 minutes, or until the tortellini is tender.
- Season and Serve: Season with salt and pepper to taste. Serve hot, optionally garnished with grated Parmesan.
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