sausage tortellini soup crockpot
This hearty and comforting sausage tortellini soup comes together effortlessly in a crockpot. With savory sausage, tender tortellini, and a medley of vegetables simmering in a flavorful broth, it’s the perfect dish for busy days.
Equipment
- 1 Crockpot
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 14.5 oz can diced tomatoes, with juice
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional) for heat
- 1 9 oz package refrigerated cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Instructions
- In a skillet over medium heat, cook the Italian sausage until browned, breaking it up with a wooden spoon. Drain excess fat and transfer the sausage to the crockpot.
- Add the chopped onion, minced garlic, sliced carrots, and chopped celery to the crockpot.
- Stir in the diced tomatoes (with juice), chicken broth, dried basil, dried oregano, and red pepper flakes (if using).
- Season with salt and pepper to taste, then cover the crockpot and set it to low. Cook for 6 hours.
- About 15 minutes before serving, stir in the cheese tortellini and fresh spinach. Cover and let it cook until the tortellini is tender.
- Serve hot, garnished with grated Parmesan cheese.
Notes
For a creamier soup, you can stir in half-and-half or heavy cream just before serving.
Feel free to customize the soup by adding other vegetables like bell peppers or zucchini.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave.