Description
Hearty slow cooker creamy sausage & tortellini soup blends Italian-inspired comfort with effortless kitchen magic. Savory sausage, tender tortellini, and rich cream create a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Meat:
- 1 pound (454 grams) Italian sausage, casing removed
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1.5 cups (225 grams) carrots, sliced
- 1.5 cups (225 grams) celery, chopped
- 3 cups (90 grams) spinach leaves, roughly chopped
Liquids and Seasonings:
- 4 cups (960 milliliters) chicken broth
- 0.5 cups (120 milliliters) white wine (optional, can substitute chicken broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup (240 milliliters) heavy cream or half-and-half
Pasta and Cheese:
- 20 ounces (567 grams) cheese tortellini, refrigerated or frozen
- 8 ounces (227 grams) cream cheese, cut into cubes
Instructions
- Brown Italian sausage in a skillet over medium heat, crumbling into small pieces. Transfer to slow cooker using a slotted spoon, leaving excess fat behind.
- Sauté onions in the same skillet until translucent, then add garlic and cook for 1 minute. Add to slow cooker.
- Pour chicken broth into slow cooker and combine with white wine, basil, oregano, carrots, celery, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours, allowing vegetables and herbs to infuse flavors.
- During the final 30 minutes of cooking, gently stir in tortellini and cream cheese cubes, ensuring even distribution.
- Add spinach and heavy cream in the last 10 minutes, letting the heat wilt the greens and create a rich, creamy texture.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnishing with freshly grated Parmesan cheese for extra depth of flavor.
Notes
- Swap Italian sausage with plant-based alternatives like crumbled tofu or vegetarian sausage for a meat-free version that maintains rich, hearty flavors.
- Reduce sodium by using low-sodium chicken broth and minimizing added salt, perfect for those monitoring their salt intake without compromising taste.
- Enhance dairy-free adaptability by substituting cream cheese and heavy cream with cashew cream or coconut milk for a luscious, allergen-friendly soup.
- Boost nutrition by adding extra vegetables like kale or zucchini, increasing fiber and vitamin content while creating more texture and depth in the dish.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg