Description
This warm and comforting slow cooker creamy tortellini soup is packed with Italian sausage, tomatoes, cheese tortellini, and fresh baby spinach. Perfect for an easy, hearty meal that comes together effortlessly in the slow cooker.
Ingredients
Scale
Soup Base
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. ground Italian sausage
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 2 (14.5 oz) cans diced tomatoes, drained
- Salt and pepper to taste
Add-ins
- 20 oz. frozen/fresh cheese tortellini (about 4 cups)
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
Instructions
- Sauté aromatics and sausage: Over medium-high heat in a skillet, sauté the diced onions and minced garlic until fragrant, about 2 minutes. Add the ground Italian sausage, tomato paste, and Italian seasoning, cooking until the sausage is slightly browned. Transfer this meat mixture to a 6-quart slow cooker.
- Add broth and tomatoes: Whisk the all-purpose flour with the beef broth until smooth and pour over the meat mixture in the slow cooker. Add the drained diced tomatoes and season with salt and pepper. Stir to combine everything evenly.
- Slow cook soup base: Cook the soup on high for 4 hours (or low for 6 hours) to develop the flavors. Towards the end, taste the soup and adjust salt and pepper as necessary.
- Add tortellini and greens: Stir in the cheese tortellini, fresh baby spinach, grated Parmesan cheese, and heavy cream. Mix well to incorporate all ingredients.
- Finish cooking: Cook on high for another 10 minutes or until the tortellini is tender and cooked through.
- Serve: Ladle the hot creamy tortellini soup into bowls and serve immediately, ideally with crusty bread on the side. Enjoy your comforting meal!
Notes
- Use fresh tortellini for a tender texture or frozen for convenience.
- If you prefer a thicker soup, reduce beef broth slightly or add extra flour slurry.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
- Adding fresh basil or parsley as garnish boosts flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
