Description
This Crockpot Sausage Tortellini Soup is a hearty and comforting meal, blending savory Italian sausage with tender cheese tortellini, fresh vegetables, and a creamy tomato-based broth. Perfectly slow-cooked in a crockpot for rich flavors, it’s an easy and satisfying dish ideal for family dinners or meal prep.
Ingredients
Scale
Saute Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 lb Italian sausage
Crockpot Soup Ingredients
- 4 carrots, chopped
- 3 celery stalks, chopped
- 15 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 1½ cup marinara sauce
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ¼-½ tsp crushed red pepper
Finishing Ingredients
- 20 oz refrigerated cheese tortellini
- 2 large handfuls spinach
- ½ cup heavy cream
- ⅓-½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped (optional)
Instructions
- Sauté Aromatics and Brown Sausage: Heat olive oil over medium-high heat in a skillet. Add diced onion and minced garlic and sauté until onions become translucent and garlic is fragrant. Add Italian sausage, breaking it into chunks, and cook until browned. Drain excess grease.
- Assemble in Crockpot: Place chopped carrots and celery at the bottom of the crockpot. Layer the browned sausage and onion mixture on top. Add crushed tomatoes, diced tomatoes, marinara sauce, chicken broth (start with 4 cups and reserve extra for thinning later), and Italian seasoning, salt, pepper, and crushed red pepper. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours to develop flavors and tenderize vegetables.
- Add Tortellini and Finishing Ingredients: About 20-30 minutes before serving, increase heat to high if cooking on low. Stir in refrigerated cheese tortellini, fresh spinach, heavy cream, and grated parmesan cheese. Cook, stirring occasionally, until tortellini are al dente and heated through, approximately 15-20 minutes.
- Serve: Once tortellini reaches desired tenderness, switch crockpot to warm or remove from heat to prevent overcooking and mushy pasta. Garnish with fresh chopped basil and additional parmesan cheese if desired. Serve hot.
Notes
- Use low sodium chicken broth to control saltiness and adjust seasoning at the end.
- Adjust the amount of crushed red pepper to your preferred spice level.
- Fresh basil is optional but adds a nice fresh herbal flavor.
- Adding tortellini towards the end prevents the pasta from becoming overcooked and mushy.
- Leftover soup can be stored in an airtight container for up to 3 days in the refrigerator.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
