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Crockpot Tortellini Soup Recipe
Ash Tyrrell

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.
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Prep Time 15 minutes
Cook Time 6 hours
Ingredients Method Notes

Ingredients
  

  • 1 package of cheese tortellini fresh or frozen
  • 1 lb of Italian sausage mild or spicy, depending on your preference
  • 1 tablespoon of olive oil
  • 4 cups of low-sodium chicken broth
  • 1 can 14.5 oz of diced tomatoes with juices
  • 2 cups of heavy cream or half-and-half
  • 1 medium onion finely chopped
  • 2-3 cloves of garlic minced
  • 2 cups of fresh spinach roughly chopped
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • Optional toppings: grated Parmesan cheese and fresh basil for garnish

Method
 

  1. Start by heating olive oil in a skillet over medium heat. Add the Italian sausage, breaking it into small crumbles as it cooks. Cook until the sausage is no longer pink and slightly browned. This step is crucial as it locks in the flavors and ensures a rich base for your soup. Once cooked, drain any excess fat, if needed.
  2. Next, transfer the cooked sausage to your crockpot. Add the diced tomatoes with juices, chicken broth, minced garlic, chopped onion, dried basil, and oregano. Stir well, ensuring the ingredients are evenly distributed. Season with salt and pepper to taste.
  3. Set your crockpot to low and cook for 4-5 hours, or choose the high setting for 2-3 hours. During this time, the flavors will mingle, allowing the soup to develop its rich taste.
  4. About 30 minutes before the cooking time ends, stir in the cheese tortellini and fresh spinach. If you're using frozen tortellini, you may need to adjust cooking time slightly to ensure they're heated through. The spinach will wilt beautifully, adding both flavor and nutrition.
  5. To elevate the soup, pour in the heavy cream or half-and-half 15 minutes before serving. Mix thoroughly, bringing everything together. Allow the soup to warm through, but avoid letting it boil, as this can alter the texture of the cream.
  6. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese and chopped basil. Serve it with crusty bread or a side salad for a complete meal.

Notes

  1. Use Fresh Ingredients: While canned and frozen options work well, fresh ingredients will always yield the best flavor. Opt for garden-fresh spinach and high-quality Italian sausage.
  2. Customize Your Tortellini: Swap cheese tortellini for a sausage or turkey-filled variety for a twist. You can also use gluten-free tortellini for dietary preferences.
  3. Vegetarian Option: Skip the sausage and opt for vegetable broth to make a meat-free version of this soup. Add mushrooms or chunky zucchini as a hearty replacement.
  4. Storing Leftovers: Refrigerate any leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to maintain the soup’s creamy consistency.