Yield: 4 servings
Crockpot Tortellini Soup
This Crockpot Tortellini Soup is hearty, comforting, and so easy to prepare. Flavorful Italian sausage, cheesy tortellini, fresh spinach, and a rich creamy broth make this soup an instant family favorite. Perfect for cozy winter nights!
Ingredients
- 16 oz ground Italian sausage, mild, hot or sweet
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes, do not drain
- 32 oz chicken broth
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper, or more to taste
- 1 cup heavy cream, or half and half
- 20 oz cheese tortellini, fresh or frozen
- 6 oz fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, optional garnish
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Instructions
- In a medium size skillet, cook the sausage, onion, and garlic over medium-high heat until the sausage is no longer pink. Use a wooden spoon to break up the meat as it cooks.
- Add sausage mixture to a 7-quart crockpot. If the sausage has a lot of grease use a slotted spoon to scoop up the sausage and place it in crockpot.
- Pour in the crushed tomatoes, broth, Italian seasoning and crushed red pepper, stirring to combine.
- Place the lid on crockpot and cook on low 4 to 6 hours, or high for 3 to 4 hours.
- 30 minutes before you are ready to serve, add the tortellini and heavy cream. Stir well, cover with lid and turn crockpot to high. Stir occasionally.
- When you are ready to serve, stir in the fresh spinach and season with salt and pepper, to taste. Serve immediately, topped with grated parmesan cheese.
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Notes
Storage: If you are making this and want leftovers for another night, instead of adding a 20 oz bag of tortellini, add only half. Enjoy your soup with those tortellini, then store the soup without any pasta in it. When ready to serve, quickly boil the remaining tortellini according to package directions, drain and add to your warmed leftover soup! Store soup in an airtight container for up to 4 days.
Reheat: We prefer reheating this soup on the stovetop over the microwave, but both ways work. When ready to serve, quickly boil the remaining tortellini according to package directions, drain and add to your warmed leftover soup!
Freeze: You can make a batch of this soup without the tortellini and freeze in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, thaw soup overnight in the fridge and reheat as directed above.
Greens: Spinach wilts really fast, so we add it just before serving. If you want a heartier green, kale is a great substitution, but you will need to add it from the beginning.
Adjust the Spiciness: Make your soup more or less spicy by using mild or hot sausage. You can also double or triple the amount of red pepper flakes!
Vegetarian: To keep the soup vegetarian, skip the sausage and use vegetable broth. Add the diced onion and minced garlic straight into the crockpot.
Parmesan Rind: If you have a parmesan rind, you can add it to the crockpot when you add the crushed tomatoes for extra flavor! Remove and discard the rind before serving.
Tortellini: Try different tortellini fillings if you’d like to change things up. Experiment with spinach, mushroom, or meat-filled pasta.
Nutrition
Serving: 1 serving, Calories: 1136kcal, Carbohydrates: 84g, Protein: 46g, Fat: 70g, Saturated Fat: 31g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Cholesterol: 212mg, Sodium: 2603mg, Potassium: 1257mg, Fiber: 11g, Sugar: 16g, Vitamin A: 5389IU, Vitamin C: 35mg, Calcium: 407mg, Iron: 9mg