Crockpot Sausage Tortellini Soup
This crockpot sausage tortellini soup is rich, creamy, and full of cozy Italian-inspired flavor. Browned sausage, tender tortellini, and vegetables simmer together before being finished with cream, spinach, and Parmesan for an easy, comforting meal that’s perfect for busy weeknights or make-ahead lunches.
Servings: 4
Ingredients
- 1 pound ground Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and thinly sliced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 packet 19-ounce frozen cheese tortellini
- 1 ½ cups heavy cream
- 2 cups fresh baby spinach leaves
- 1 cup shredded Parmesan cheese
- Parsley for garnish
Instructions
- Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon as it cooks. Drain off any excess grease.
- Transfer the cooked sausage to the slow cooker.
- Add the diced onion, minced garlic, and carrots to the slow cooker and give everything a quick stir.
- Pour in the chicken broth, then add the Italian seasoning, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the carrots are tender and the flavors are well blended.
- About 30 minutes before serving, stir in the cheese tortellini. Cover and continue cooking until the pasta is tender.
- Stir in the heavy cream, fresh spinach, and Parmesan cheese. Cook for another 5–10 minutes on LOW, just until the spinach wilts and the soup turns creamy.
- Taste and adjust the salt or pepper as needed. Ladle into bowls and garnish with fresh parsley and extra Parmesan before serving.