Slow Cooker Tortellini Soup Recipe
This Slow Cooker Tortellini Soup is a creamy dinner filled with Italian sausage, tender cheese tortellini, tomatoes, and leafy greens. Everything simmers together in the crockpot for an easy comfort meal that's perfect for busy weeknights and chilly evenings.
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 pound Italian sausage mild or spicy
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 14.5 ounces diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 20 ounces refrigerated cheese tortellini
- 3 cups chopped kale or fresh spinach
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1 Parmesan rind optional
- Salt to taste
- 2 tablespoons fresh basil chopped
Instructions
- Heat a large skillet over medium-high heat and cook the Italian sausage, breaking it apart with a wooden spoon, until browned and fully cooked. Add the onion and garlic during the final few minutes, then drain excess grease if needed.
- Transfer the cooked sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, chicken broth, basil, oregano, Italian seasoning, red pepper flakes, black pepper, and Parmesan rind if using. Stir well to combine.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, allowing the tomatoes, sausage, and seasonings to develop a rich, savory flavor.
- Stir in the heavy cream and freshly grated Parmesan. Add the refrigerated tortellini and cook on high for about 20 to 30 minutes, just until the pasta is tender. Adding the tortellini near the end helps prevent it from becoming mushy.
- Stir in the chopped kale or spinach and cook for another 5 to 10 minutes, until the greens are tender. Remove the Parmesan rind, then taste and adjust the seasoning with salt and black pepper.
- Ladle the soup into bowls and finish with fresh basil and additional Parmesan. Serve hot with crusty bread or dinner rolls.
