Description
This Slow Cooker Creamy Tortellini Soup is a warm and comforting Italian-inspired dish loaded with savory Italian sausage, cheese tortellini, fresh baby spinach, and a creamy Parmesan-infused broth. Perfect for an easy weeknight meal, it simmers all day in the slow cooker to meld rich flavors and tender textures.
Ingredients
Scale
Soup Base
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. ground Italian sausage
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 2 (14.5 oz) cans diced tomatoes, drained
- Salt and pepper to taste
Add-ins
- 20 oz. frozen or fresh cheese tortellini (about 4 cups)
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
Instructions
- Sauté aromatics and sausage: Over medium-high heat in a skillet, sauté the diced onion and minced garlic until fragrant and translucent, about 2 minutes. Add the ground Italian sausage, tomato paste, and Italian seasoning. Cook until the sausage is slightly browned, breaking it up as it cooks.
- Transfer to slow cooker: Transfer the cooked meat mixture to a 6-quart slow cooker, spreading it evenly at the bottom.
- Add broth and tomatoes: Whisk together the all-purpose flour with the beef broth until smooth, then pour over the meat mixture in the slow cooker. Add the drained diced tomatoes, and season with salt and pepper. Stir gently to combine all ingredients.
- Cook soup slowly: Cover and cook on high for 4 hours. Alternatively, cook on low for 6 hours if preferred. During cooking, flavors will marry and the soup will thicken.
- Adjust seasonings: After cooking, taste the soup and adjust salt and pepper as needed to your liking.
- Add tortellini and greens: Stir in the cheese tortellini, fresh baby spinach, grated Parmesan cheese, and heavy cream. Mix well to incorporate everything evenly.
- Finish cooking: Cook on high for an additional 10 minutes or until the tortellini is tender and cooked through.
- Serve: Ladle the creamy tortellini soup into bowls and serve hot, ideally with crusty bread on the side for dipping and a satisfying finish. Enjoy!
Notes
- Using fresh or frozen tortellini will not affect cook time significantly; adjust if using fresh as it may cook slightly faster.
- If you prefer a lighter soup, substitute half-and-half in place of heavy cream.
- For a spicier version, add crushed red pepper flakes when cooking the sausage.
- Baby spinach can be substituted with kale or Swiss chard for a different green and texture.
- Ensure the flour is fully whisked into the broth to avoid lumps and ensure a creamy texture.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 75 mg
