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Crockpot Tortellini Soup

Crockpot Tortellini Soup Recipe

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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb mild Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 9 oz refrigerated cheese tortellini
  • 5 oz fresh baby spinach
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish (optional)

Method
 

  1. In a skillet over medium-high heat, brown the sausage, breaking it apart, until no longer pink, about 8 minutes. Drain fat and transfer to slow cooker.
  2. Add onion, garlic, tomatoes with juices, broth, Italian seasoning, salt, pepper, and red pepper flakes to the slow cooker. Stir, cover, and cook on high for 4 hours or low for 6 to 7 hours.
  3. Stir in tortellini and spinach, cover, and cook on high for 20 to 30 minutes until tortellini are tender and spinach is wilted.
  4. Turn off the slow cooker. Stir in the cubed cream cheese until melted, then stir in heavy cream. Ladle into bowls, top with Parmesan and basil, and serve hot.

Notes

If cooking on low, total time will be about 6 hours 20 minutes to 7 hours 20 minutes. For a thicker soup, let it sit uncovered for 10 minutes after adding the cream; it will continue to thicken as it cools slightly.