Crockpot Sausage and Tortellini Soup
Winter is the perfect time to cozy up with a warm, comforting bowl of soup, and this Crockpot Sausage and Tortellini Soup is just what you need.
Equipment
- Crockpot (Slow Cooker)
- Large skillet
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Knife & cutting board
- Ladle
Ingredients
For the Soup Base
- 1 lb Italian sausage mild or spicy, casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional for a little kick
- Salt and pepper to taste
For the Pasta
- 9 oz cheese tortellini fresh or frozen
Optional Add-Ins
- 2 cups baby spinach or kale
- 1/2 cup grated Parmesan cheese for topping
Instructions
Step 1: Brown the Sausage
- Heat a large skillet over medium heat.
- Add the Italian sausage, breaking it up with a spoon.
- Cook until browned and cooked through, about 5–7 minutes.
- Pro Tip: Don’t rush this step—browning the sausage adds flavor depth to your tortellini soup.
Step 2: Sauté Onions and Garlic
- In the same skillet, add the diced onion. Cook until translucent, about 3–4 minutes.
- Add minced garlic and sauté for another 30 seconds, just until fragrant.
- Transfer the sausage, onions, and garlic to your crockpot.
Step 3: Add the Soup Base
- Pour in the chicken broth and diced tomatoes.
- Stir in Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper.
- Mix everything well to combine.
Step 4: Cook in the Crockpot
- Cover and cook on low for 4–6 hours or high for 2–3 hours.
- The longer it simmers, the more the flavors develop—perfect for a cozy fall or winter dinner.
Step 5: Add the Tortellini and Cream
- About 30 minutes before serving, stir in the tortellini and heavy cream.
- Cover and cook until the tortellini is tender, usually 20–30 minutes.
- Pro Tip: Stir gently to prevent the tortellini from sticking together or breaking apart.
Step 6: Optional Veggies and Toppings
- If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
- Serve hot with grated Parmesan on top for extra richness.
Notes
Nutritional Value (per serving, approximate):
- Calories: 380–420 kcal
- Protein: 18–20 g
- Carbohydrates: 28–30 g
- Fat: 22–24 g
- Saturated Fat: 9–10 g
- Fiber: 2–3 g
- Sugar: 3–4 g
- Sodium: 850–950 mg