Sausage Tortellini Soup (Print Version)
# Ingredients:
01 -
1/2 a medium onion, diced.
02 -
16 oz of Italian sausage links.
03 -
4 cloves of garlic, finely chopped.
04 -
2 celery ribs, chopped small.
05 -
2 medium-sized carrots, thinly sliced.
06 -
1 can of crushed tomatoes (28 oz).
07 -
1 can of chunky diced tomatoes (14 oz) with juices.
08 -
4 cups of chicken stock.
09 -
Two 9-ounce packs of refrigerated cheese tortellini.
10 -
3/4 cup of heavy cream (optional, but tasty).
11 -
2 cups of tightly packed baby spinach leaves.
12 -
Salt and black pepper, as needed.
# Instructions:
01 -
Cook sausage and diced onion together for about 7-8 minutes. Crumble sausage as it cooks, drain extra grease if there's too much. Toss in minced garlic and stir for half a minute.
02 -
Pour in the sausage mixture, carrots, celery, canned tomatoes, and chicken stock.
03 -
Select LOW for 7-8 hours or HIGH for 4-5 hours, depending on your schedule.
04 -
30 minutes before eating, add tortellini, cream (if using), and spinach. Turn to HIGH and stir occasionally. Season with salt and pepper before serving.
# Notes:
01 -
To speed it up, chop carrots into thin, small bits.
02 -
Ground sausage works well too. Just remove casings if needed.
03 -
Swap regular sausage for spicy sausage if that's your thing.
04 -
Leftovers soak up broth, so you might need to add more when reheating.
05 -
Tastes best fresh off the stove or slow cooker.