Slow Cooker Creamy Tortellini Soup with Sausage
Ingredients (Serves 4–6):
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1 lb (450 g) Italian sausage (mild or spicy), casings removed
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups (1 L) chicken broth
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1 (14.5 oz / 410 g) can diced tomatoes, drained
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1 cup (240 ml) heavy cream
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1 tsp dried basil
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1 tsp dried oregano
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1/2 tsp red pepper flakes (optional, for heat)
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Salt and pepper to taste
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1 (9–12 oz / 250–340 g) package refrigerated or frozen cheese tortellini
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2 cups fresh spinach or kale (optional, for added greens)
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1/4 cup grated Parmesan cheese, for serving
Instructions:
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Cook the sausage:
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In a skillet over medium heat, cook the sausage, breaking it up into small pieces, until browned (it doesn’t need to be fully cooked).
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Combine in slow cooker:
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Add browned sausage, onion, garlic, chicken broth, diced tomatoes, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker.
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Stir to combine.
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Cook:
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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About 30 minutes before serving, stir in the tortellini and spinach (if using).
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Add cream:
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About 5 minutes before serving, stir in the heavy cream. Let it heat through but do not boil, to avoid curdling.
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Serve:
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Ladle into bowls and sprinkle with Parmesan cheese.
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Optional: serve with crusty bread for dipping.
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💡 Tips:
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If using frozen tortellini, add a few extra minutes to cooking so it’s fully heated.
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For a lighter version, you can use half-and-half instead of heavy cream.
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Adding a pinch of nutmeg to the cream can give a subtle, cozy depth.
If you want, I can also give a shortcut version where you brown the sausage directly in the slow cooker—no skillet needed at all. It’s a real lazy-day win.
Do you want me to do that?