Creamy Italian Sausage Tortellini Soup with Spinach
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Add the diced onion and minced garlic during the last few minutes.
- Transfer the sausage mixture to the slow cooker. Pour in the chicken broth and stir in the Italian seasoning, salt, and black pepper.
- Cover and cook on low for 6 hours.
- Stir in the tortellini and spinach. Continue cooking on low for 20 more minutes until the tortellini is tender.
- Turn off the heat and slowly stir in the heavy cream until fully combined.
- Ladle into bowls and top each serving with grated Parmesan cheese.
Notes
Add the tortellini only in the final stage so they keep their shape and do not absorb too much broth. If the soup thickens too much after adding the cream, stir in a splash of extra broth before serving. Leftovers reheat gently on the stovetop over low heat to avoid separating the cream.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet
Cuisine: Italian
Equipment: Slow Cooker, Skillet