Description
This hearty Crockpot Sausage Tortellini Soup combines savory Italian sausage, fresh vegetables, and cheese-filled tortellini in a rich tomato and marinara broth. Slow-cooked to develop deep flavors, then finished with spinach, heavy cream, and parmesan for a creamy, comforting meal perfect for any day.
Ingredients
Scale
Sauté Base
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 lb Italian sausage
Soup Ingredients
- 4 carrots, chopped
- 3 celery stalks, chopped
- 15 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 1½ cup marinara sauce
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper (more to taste)
- ¼-½ tsp crushed red pepper flakes
Finishing Ingredients
- 20 oz refrigerated cheese tortellini
- 2 large handfuls spinach
- ½ cup heavy cream
- ⅓-½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped (optional)
Instructions
- Prepare the sausage and aromatics: Heat olive oil over medium-high heat in a skillet. Add diced onion and minced garlic and sauté until the onion is translucent and the garlic releases its fragrance. Add the Italian sausage, breaking it into chunks, and cook until browned. Drain any excess grease to keep the soup from becoming oily.
- Assemble in the crockpot: Place the chopped carrots and celery at the bottom of the crockpot. Layer the cooked sausage and onion mixture over the vegetables. Add the crushed tomatoes, diced tomatoes, marinara sauce, chicken broth (starting with 4 cups), Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir everything gently to combine.
- Slow cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. This slow cooking allows the flavors to meld and the vegetables to tenderize nicely.
- Add finishing touches and cook tortellini: About 20-30 minutes before serving, if on low, switch the crockpot to high. Stir in the spinach, heavy cream, grated parmesan cheese, and refrigerated cheese tortellini. Cook until the tortellini is al dente, stirring occasionally—this will take approximately 15-20 minutes. Be careful not to overcook to avoid mushy pasta.
- Serve and garnish: Once the tortellini is ready, reduce heat to warm or remove the lid to keep it from overcooking. Garnish with fresh chopped basil and additional parmesan cheese if desired. Serve hot and enjoy your comforting sausage tortellini soup.
Notes
- Drain excess grease from the sausage to keep the soup from becoming too oily.
- Use low sodium chicken broth to control the saltiness.
- Adjust crushed red pepper flakes to your preferred spice level.
- Add extra chicken broth after cooking if the soup is too thick.
- For a lighter version, substitute heavy cream with half-and-half or omit it altogether.
- The tortellini should be added towards the end to avoid overcooking and becoming mushy.
- Fresh basil is optional but adds a lovely fresh flavor as garnish.
