Crockpot Tortellini Soup Recipe
Homemade soups are a warm and comforting addition to any meal plan, but sometimes life gets busy, and we don’t have hours to stand by the stovetop. Enter the crockpot tortellini soup! This delightful recipe combines rich, creamy flavors with wholesome ingredients, offering a perfect balance of taste and convenience.
Ingredients
- 1 package of cheese tortellini fresh or frozen
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 4 cups low-sodium chicken broth
- 1 can 14.5 oz diced tomatoes with juices
- 2 cups heavy cream or half-and-half
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- 2 cups fresh spinach roughly chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: Grated Parmesan cheese and fresh basil for garnish
Instructions
- Brown the Sausage: Heat olive oil in a skillet over medium heat. Add sausage, breaking it into small crumbles. Cook until browned, then drain excess fat.
- Add Ingredients to Crockpot: Transfer sausage to crockpot. Add diced tomatoes, chicken broth, garlic, onion, basil, and oregano. Stir and season with salt and pepper.
- Slow Cook the Base: Cook on low for 4-5 hours or high for 2-3 hours.
- Add Tortellini and Spinach: 30 minutes before cook time ends, stir in tortellini and spinach. Adjust cook time if using frozen tortellini.
- Finish with Cream: 15 minutes before serving, add heavy cream or half-and-half. Stir well and avoid boiling.
- Serve and Enjoy: Ladle into bowls, garnish with Parmesan and fresh basil. Serve with crusty bread or a salad.
Notes
- Use fresh ingredients for the best flavor.
- Customize tortellini by using sausage, turkey, or gluten-free varieties.
- For a vegetarian version, omit sausage and use vegetable broth.
- Store leftovers in an airtight container for up to 3 days; add broth or milk when reheating.
- Freeze the soup base before adding tortellini and cream for easy meal prep.