Crockpot Tortellini Soup With Sausage Recipe

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Here’s a delicious and easy Crockpot Tortellini Soup with Sausage recipe that’s perfect for a comforting, hands-off meal. It combines savory sausage, creamy broth, and tender tortellini!

Crockpot Tortellini Soup with Sausage

Ingredients

  • 1 pound Italian sausage (mild or spicy)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 bay leaf
  • 2 cups fresh or frozen cheese tortellini
  • 2 cups fresh spinach (or kale, optional)
  • Salt and black pepper, to taste
  • Fresh parsley or basil, for garnish
  • Grated Parmesan cheese, for topping

Instructions

  1. Brown the Sausage:
    • In a large skillet, brown the sausage over medium heat until fully cooked, breaking it apart as it cooks. Drain any excess grease and transfer the sausage to the crockpot.
  2. Add Vegetables and Broth:
    • Add the diced onion, garlic, diced tomatoes (with their juice), chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), and bay leaf to the crockpot.
  3. Cook:
    • Stir everything together, cover, and cook on Low for 4-5 hours or High for 2-3 hours.
  4. Add Tortellini and Spinach:
    • About 30 minutes before serving, add the tortellini and spinach to the crockpot. Stir to combine and cook until the tortellini is tender (follow package instructions for cooking time).
  5. Finish and Serve:
    • Remove the bay leaf, taste the soup, and adjust seasoning with salt and pepper as needed.
    • Ladle the soup into bowls, garnish with fresh parsley or basil, and sprinkle with Parmesan cheese.

Tips

  • For a Creamier Soup: Use more heavy cream or a bit of cream cheese to make it richer.
  • For Extra Veggies: Add in zucchini or bell peppers for more color and texture.
  • Make It Spicy: Use spicy Italian sausage or increase the red pepper flakes for more heat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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