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This hearty slow cooker tortellini soup combines pillowy cheese pasta with robust Italian sausage in a silky tomato cream broth. Fresh vegetables and aromatic seasonings simmer together, creating a rich and satisfying meal that's both comforting and delicious.
The magic happens as the ingredients slowly cook together throughout the day, developing deep, complex flavors that make this soup truly special.
Key Ingredients
- Sweet Italian sausage: Provides rich, savory flavor
- Refrigerated cheese tortellini: Maintains better texture than dried
- Heavy whipping cream: Creates silky smooth broth
- Baby spinach: Adds fresh color and texture
- Parmigiano-Reggiano: Fresh-grated for best results
Cooking Instructions
- Brown the Sausage
- Cook sausage and onions until golden brown to develop base flavors.
- Create the Base
- Combine aromatics, tomato paste and seasonings in slow cooker with sausage mixture.
- Add Vegetables
- Include evenly chopped carrots and celery with broth.
- Cook Pasta
- Add tortellini in final stage to maintain proper texture.
- Final Touches
- Finish with cream, cheese and fresh spinach.
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Proper timing ensures each ingredient maintains its ideal texture while contributing maximum flavor to the finished soup.
Storage Instructions
Keep leftover soup in airtight container in refrigerator up to 3 days. Reheat gently on stovetop or microwave. Note that pasta will continue to soften over time.
Recipe Variations
Adapt the recipe by using chicken instead of sausage, creating a vegetarian version with extra vegetables, adjusting spice levels, or experimenting with different pasta shapes.
Serving Ideas
Pair with toasted garlic bread, mixed green salad, or fresh Italian rolls for a complete meal.
This slow cooker soup has become a trusted recipe that delivers restaurant-quality results with minimal effort. The combination of tender pasta, flavorful meat, and velvety broth creates a memorable meal perfect for any occasion.
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Frequently Asked Questions
- → Can I make this soup without meat?
- Absolutely! Swap the sausage for beans, like cannellini or chickpeas, and use vegetable stock instead of chicken broth.
- → Do I need a specific type of cream?
- Not at all—heavy cream, half-and-half, or even light cream work fine. Just know the richer the cream, the creamier your soup!
- → Is frozen tortellini okay to use?
- Yep, both frozen and fresh tortellini will do great. Just toss them in during the last 10 to 15 minutes of cooking.
- → Can I freeze this for later?
- It’s not the best idea. Cream and pasta can separate and turn grainy once frozen and thawed.
- → How can I make it spicy?
- For a kick, use spicy Italian sausage or sprinkle in some red chili flakes before serving.