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Here's my go-to soup for a big cozy meal. Slow Cooker Tortellini Soup with Sausage is like a hug in every bite. Creamy tomato sauce gets loaded with savory Italian sausage cheesy tortellini and a bunch of fresh veggies. What I really love is how easy it is just toss it in the crockpot and go. The smell alone will have everyone running to the kitchen.
Irresistible Soup Benefits
This one's not your everyday soup. There's tons of flavor thanks to the sausage and those pillowy tossed tortellini. The slow cooker does all the hard work so you can actually relax before dinner. Perfect for busy afternoons and honestly it tastes even better leftover the next day.
Stuff You'll Need
- Cheesy Stars: Tortellini filled with cheese are the best part.
- Veggie Power: Carrots celery onions and garlic start things off right.
- Savory Base: Chicken broth makes everything extra tasty.
- Rich Finish: Pour in heavy cream for a smooth thick soup.
- Main Flavor: Pick your favorite Italian sausage either mild or spicy is great.
- Tomato Boost: Both diced and crushed tomatoes bump up the flavor big time.
- Green Boost: Fresh spinach for that pop of color and nutrition.
- Final Touch: Shake in salt and pepper for seasoning at the end.
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Simple Soup Steps
- Dig In
- Add some grated parmesan and tear up crusty bread for dunking when you serve it.
- Finishing Moves
- Stir in tortellini, heavy cream, and spinach for the last half hour so they cook but stay perfect.
- Let It Work
- Set the slow cooker on LOW 6–8 hours or HIGH 3–4 hours and leave it alone.
- Fill It Up
- Dump everything except spinach, tortellini, and cream into the slow cooker and stir it all together.
- Browning Time
- Cook sausage with onion in a frying pan. Drain the grease then toss in garlic until everything smells great.
Soup Success Tricks
Browning the sausage at the start makes everything taste better, don't skip it. Add fresh spinach and put in tortellini near the end so they stay just right. When you warm up leftovers throw in some extra broth if it's thick.
Store Leftovers
This soup will chill in your fridge up to four days. Warm it real easy and splash in a bit of broth if it thickens. For freezing, just leave out the cream, spinach, and tortellini till it's go-time.
Boost Your Bowl
This soup is great next to crunchy bread and a big Caesar salad. Want some heat? Use spicy sausage or sprinkle in a bit of red pepper. Swap kale for spinach if you like. Have fun and make it your own!
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Frequently Asked Questions
- → Can frozen tortellini replace the fresh kind?
Sure! Just cook it a little longer when you toss it in at the end.
- → Why add the tortellini at the last minute?
If you add it too early, it'll overcook and turn mushy. Waiting keeps the texture just right.
- → Is frozen spinach OK?
You can totally use thawed frozen spinach—just squeeze out the extra water before mixing it in.
- → What if I don't want to use cream?
Skip it for a lighter soup, or go with half-and-half for a slightly creamy option. Both work great!
- → How should I keep the leftovers?
The tortellini will soak up liquid, so either store it separately or add more broth before reheating. Best when fresh.