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Slow Cooker Creamy Sausage & Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 252 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This Slow Cooker Creamy Sausage & Tortellini Soup is a hearty, flavorful dish perfect for cozy meals. Ground Italian sausage is combined with fresh vegetables, Italian seasoning, and broth, then slow-cooked to develop rich flavors. The soup is thickened with a cornstarch slurry and enriched with evaporated milk or half-and-half for a luscious, creamy texture. Cheese tortellini and baby spinach are added near the end for a satisfying, wholesome finish. Ideal for easy meal prep, this soup delivers comforting taste with minimal hands-on time.

Ingredients

Scale

Sausage and Veggies

  • 1 lb ground Italian sausage (browned, or substitute ground chicken, turkey, or beef)
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (minced)

Seasonings and Broth

  • 1 tbsp Italian seasoning
  • 2 tsp beef or chicken bouillon
  • 1/2 tsp salt
  • 4 cups broth (beef, chicken, or vegetable)

Thickening and Dairy

  • 1/4 cup cornstarch dissolved in 1/4 cup water
  • 36 oz evaporated milk or half-and-half
  • 1 cup milk (plus more as needed)

Main Ingredients

  • 12 oz packet cheese tortellini (fresh or dried)
  • 5 cups baby spinach

Instructions

  1. Add Ingredients to Slow Cooker: Add the browned Italian sausage, chopped onion, carrots, celery, minced garlic, Italian seasoning, bouillon, salt, and broth into the slow cooker. This combination creates the flavorful base for the soup.
  2. Slow Cook: Cook the mixture on low heat for 7-8 hours or on high heat for 4 hours. This slow cooking allows flavors to meld and vegetables to soften thoroughly.
  3. Remove Excess Fat and Thicken: After cooking, skim any fat that rises to the top of the soup. Whisk the cornstarch slurry into the soup along with the evaporated milk or half-and-half to thicken and add creaminess.
  4. Add Tortellini and Continue Cooking: Stir in the cheese tortellini, cover the slow cooker, and cook on high for an additional 45 minutes until the tortellini is tender and the soup has thickened to a creamy consistency.
  5. Add Spinach: Stir in the baby spinach and cook for about 5 to 10 minutes until the spinach has wilted and incorporated into the soup evenly.
  6. Adjust Creaminess: Add 1 cup of milk, and more if needed, to reach your desired creamy texture. Stir well to combine all the ingredients smoothly.
  7. Season to Taste: Taste the soup and season with additional salt and pepper as preferred to enhance the overall flavor.
  8. Serve: Serve the soup warm, ideally with crusty bread to complement the creamy texture and hearty sausage flavor.

Notes

  • You can substitute ground Italian sausage with ground chicken, turkey, or beef for a leaner option.
  • If using dried tortellini, ensure it is fully cooked through during the additional cooking step.
  • Adding more milk adjusts the thickness; use it sparingly to avoid thinning out the soup excessively.
  • This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • For extra flavor, garnish with grated Parmesan cheese or fresh herbs like parsley before serving.

Find it online: https://yumrecipesfood.com/slow-cooker-creamy-sausage-and-tortellini-soup-recipe/