Description
A rich and flavorful soup made with savory sausage, cheesy tortellini, and vegetables, all slow-cooked in a delicious broth. This hearty soup is the ultimate comfort food for a cozy night in.
Ingredients
For the Crockpot Tortellini Soup with Sausage:
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1 pound Italian sausage (mild or spicy, based on preference)
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1 medium onion, diced
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2 cloves garlic, minced
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3 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
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1 can (14.5 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes (optional for heat)
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1 bay leaf
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1 package (9 oz) refrigerated or frozen cheese tortellini
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1 cup heavy cream (or half-and-half for a lighter version)
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1 ½ cups fresh spinach, chopped (or kale, if preferred)
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Salt and pepper, to taste
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Fresh grated Parmesan cheese, for topping (optional)
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Fresh basil or parsley, for garnish (optional)
Instructions
Start by heating a large skillet over medium heat. Once hot, add the Italian sausage to the pan, breaking it up with a wooden spoon as it cooks. Brown the sausage until it is fully cooked and no longer pink, about 6-8 minutes. Once done, drain off any excess fat and transfer the sausage to the crockpot.
In the same skillet, add the diced onion and minced garlic. Sauté over medium heat for about 3-4 minutes, or until the onion becomes translucent and the garlic becomes fragrant. This step adds an extra layer of flavor to the soup. Once done, transfer the onion and garlic to the crockpot with the sausage.
To the crockpot, add the chicken broth, diced tomatoes (with their juices), tomato sauce, dried basil, dried oregano, red pepper flakes (if using), and the bay leaf. Stir everything together to combine the ingredients. The broth and tomatoes form the base of the soup, while the seasonings help to infuse the soup with deep, savory flavor.
Set the crockpot to low and cook for 6 hours, or on high for 3 hours. This allows the flavors to develop and the sausage to infuse the broth. You can stir the soup halfway through cooking to ensure that the ingredients are well distributed.
About 20 minutes before the soup is done, add the tortellini to the crockpot. Stir the soup to make sure the tortellini is submerged in the broth. Then, pour in the heavy cream (or half-and-half for a lighter version). This adds richness to the soup and gives it a creamy texture that complements the sausage and vegetables.
In the final 10 minutes of cooking, add the fresh spinach (or kale) to the soup. Stir it in until it wilts down and blends into the soup. The spinach adds a nice pop of color and a nutritious boost to the dish.
Once the soup is done cooking, taste it and adjust the seasoning with salt and pepper as needed. You can also remove the bay leaf at this stage.
Ladle the soup into bowls and top with a sprinkle of fresh grated Parmesan cheese and a garnish of fresh basil or parsley, if desired. Serve the soup hot, and enjoy the rich, comforting flavors!
- Prep Time: 10 minutes
- Cook Time: 6 hours on low, 3 hours on high
Nutrition
- Calories: 300-350 kcal
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 15-20g