Description
A hearty and comforting Crockpot Sausage Tortellini Soup featuring savory Italian sausage, tender vegetables, a rich tomato base, and creamy cheese tortellini, slow-cooked for deep flavors and finished with fresh spinach, parmesan, and basil.
Ingredients
Scale
Sausage and Vegetables
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1 lb Italian sausage
- 4-5 garlic cloves, minced
- 4 carrots, chopped
- 3 celery stalks, chopped
Tomato Base and Seasonings
- 15 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 1½ cups marinara sauce
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper (plus more to taste)
- ¼-½ tsp crushed red pepper flakes
Final Additions
- 20 oz refrigerated cheese tortellini
- 2 large handfuls fresh 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, sauté until the onions are translucent and the garlic is fragrant. Add Italian sausage, breaking it into chunks, and cook until browned. Drain any excess grease.
- Prepare Crockpot Base: Place chopped carrots and celery at the bottom of the crockpot. Layer the cooked sausage and onion mixture over the vegetables. Add crushed tomatoes, diced tomatoes, marinara sauce, chicken broth (start with 4 cups), Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir to combine all ingredients.
- Slow Cook the Soup: Cook on low for 6-7 hours or on high for 3-4 hours. This allows the flavors to meld and the vegetables to become tender.
- Add Tortellini, Spinach, and Cream: About 20-30 minutes before serving, if the crockpot is on low, switch it to high. Add the refrigerated cheese tortellini, fresh spinach, heavy cream, and grated parmesan cheese. Stir occasionally and cook until the tortellini is al dente, approximately 15-20 minutes. Be careful not to overcook to avoid mushy pasta.
- Finish and Serve: Once the tortellini is cooked, shift the crockpot to warm or remove from heat. Stir in fresh chopped basil if using. Serve hot with extra parmesan cheese on the side.
Notes
- Start with 4 cups of chicken broth and add more later if the soup is too thick.
- Adding the tortellini towards the end prevents it from becoming overly soft or mushy.
- Feel free to customize the amount of crushed red pepper for desired spiciness.
- Fresh basil is optional but adds a lovely fresh flavor at the end.
- Using low sodium broth allows better control over the salt levels.
