Rich Creamy Crockpot Tortellini Soup (Print Version)
# Ingredients:
→ Meat & Pasta
01 -
Mild or hot Italian sausage, ¾ pound (375g)
02 -
Cheese-stuffed tortellini, 3 cups (250g), fresh or frozen
→ Vegetables
03 -
2 big carrots, peeled and diced
04 -
½ onion, chopped super fine
05 -
A couple of celery stalks, sliced thin
06 -
A handful (about 2 cups) of fresh spinach or kale, chopped up
07 -
3 garlic cloves, minced into tiny bits
→ Liquids & Seasonings
08 -
4 cups of chicken broth with less salt
09 -
1 cup of any cream you like
10 -
2 tablespoons of rich tomato paste
11 -
1½ teaspoons of classic Italian spices
12 -
¾ teaspoon of salt
13 -
¼ cup of Parmesan, finely grated
# Instructions:
01 -
In a big skillet, cook the Italian sausage with the onion over medium-high heat until golden brown. If there’s too much grease, drain some of it if you want.
02 -
Toss in the tomato paste, garlic, Italian spices, and salt. Stir and let it cook for another couple of minutes.
03 -
Move the sausage mix into a 4-6 quart slow cooker. Pour in the broth, then add the carrots and celery.
04 -
Close the lid and cook on low heat for 5-6 hours, or on high for 2-3 hours, until the veggies are soft.
05 -
Mix in the tortellini, spinach, cream, and Parmesan. Let it cook for another 10-15 minutes until the tortellini is nice and soft.
# Notes:
01 -
You can swap the sausage with chicken or white beans if you prefer.
02 -
Any type of cream works fine here.
03 -
If you’re using non-fresh pasta, prepare it separately.