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Crockpot Tortellini Soup with Sausage

Crockpot Tortellini Soup with Sausage

This Crockpot Tortellini Soup with Sausage is the epitome of weeknight ease and comforting flavor, a hearty, creamy, and deeply satisfying soup that comes together with minimal effort. It’s the perfect solution for busy evenings when you crave a delicious, home-cooked meal without the fuss, making it an indispensable addition to your recipe collection.
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Prep Time 15 minutes
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage mild or hot, your preference, removed from casings
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a little heat
  • Salt and freshly ground black pepper to taste
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream optional, for extra creaminess
  • 2 cups fresh spinach packed
  • Grated Parmesan cheese for serving
  • Fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. This step is crucial for developing deep flavor in the soup.
    1 pound Italian sausage
  2. Add the chopped onion to the skillet with the browned sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 pound Italian sausage, 1 large onion, 2 cloves garlic
  3. Transfer the browned sausage, sautéed onion, and garlic mixture to your slow cooker.
  4. Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
    4 cups chicken broth, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, Salt and freshly ground black pepper
  5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This long, slow cooking time allows the flavors to meld beautifully and the ingredients to become wonderfully tender.
  6. About 15-20 minutes before serving, stir in the refrigerated cheese tortellini and the fresh spinach. The heat of the soup will cook the tortellini and wilt the spinach perfectly.
    1 (9 ounce) package refrigerated cheese tortellini, 2 cups fresh spinach
  7. If you desire a richer, creamier soup, stir in the heavy cream in the last 5-10 minutes of cooking. This adds a luxurious texture without overcooking.
    1/2 cup heavy cream
  8. Taste the soup and adjust seasonings with salt and pepper as needed.
    Salt and freshly ground black pepper
  9. Ladle the hot Crockpot Tortellini Soup with Sausage into bowls. Garnish generously with grated Parmesan cheese and fresh chopped parsley.
    Grated Parmesan cheese, Fresh parsley

Notes

The total cooking time depends on whether you use the high or low setting on your slow cooker. Prep time is approximately 15 minutes.