Description
This hearty Crockpot Sausage Tortellini Soup combines savory Italian sausage, tender vegetables, tangy tomatoes, and creamy cheese tortellini in a flavorful broth. Slow-cooked to perfection with Italian seasonings and finished with fresh spinach, parmesan, and basil, it’s a comforting and easy-to-make soup perfect for cozy dinners.
Ingredients
Scale
Meat 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
Tomatoes and Sauces
- 15 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 1½ cup marinara sauce
Broth and Seasonings
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt (more to taste)
- ½ tsp pepper (more to taste)
- ¼-½ tsp crushed red pepper flakes
Pasta and Cheese
- 20 oz refrigerated cheese tortellini
- 2 large handfuls spinach
- ½ cup heavy cream
- ⅓-½ cup grated parmesan cheese
- ¼ cup fresh basil, chopped (optional)
Instructions
- Sauté Aromatics and Sausage: Heat 2 tablespoons olive oil over medium-high heat in a skillet. Add diced onion and minced garlic, sautéing until onions become translucent and garlic is fragrant. Add Italian sausage, breaking it into chunks, and cook until browned. Drain any excess grease from the skillet.
- Layer Ingredients in Crockpot: Place chopped carrots and celery at the bottom of the crockpot. Add the cooked sausage and onion mixture on top. Then add crushed tomatoes, diced tomatoes, marinara sauce, chicken broth (start with 4 cups, reserving extra to thin soup later if needed), Italian seasoning, salt, pepper, and crushed red pepper flakes. Stir gently to combine all ingredients.
- Slow Cook Soup: Cover crockpot and cook on low for 6-7 hours or on high for 3-4 hours, allowing flavors to meld and vegetables to soften.
- Add Tortellini and Finishing Ingredients: Approximately 20-30 minutes before serving, set crockpot to high (if it was on low). Stir in cheese tortellini, spinach, heavy cream, and grated parmesan cheese. Cook, stirring occasionally, until tortellini is al dente—about 15-20 minutes. Once tortellini is cooked, switch crockpot to warm or remove from heat to prevent overcooking and mushy pasta.
- Serve: Ladle soup into bowls and garnish with fresh chopped basil and extra parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- Use low sodium chicken broth to control salt level in the soup.
- Fresh basil is optional, but it adds a fragrant brightness to the finished soup.
- If the soup is too thick after cooking, add a little more chicken broth to thin it out to your preferred consistency.
- For a spicier soup, increase crushed red pepper flakes to taste.
- Do not overcook the tortellini to prevent it from becoming mushy.
