Crockpot Tortellini Soup with Sausage
Crockpot tortellini soup with sausage: browned Italian sausage, carrots, celery, crushed and diced tomatoes and chicken broth slow-cooked 7 to 8 hours on low, then cheese tortellini, cream and spinach stirred in for the last 30 minutes. Serves 6.
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Ingredients
- 16 ounces Italian sausage casings removed
- 1/2 onion medium, chopped
- 4 cloves garlic minced
- 2 carrots medium, sliced or chopped
- 2 stalks celery chopped finely
- 1 can crushed tomatoes 28 ounces
- 1 can diced tomatoes 14 ounces, with their juices
- 4 cups chicken broth
- 2 packages refrigerated cheese tortellini 9 ounces each
- 3/4 cup heavy cream optional
- 2 cups baby spinach fresh, packed
- salt and pepper to taste
Instructions
- Add the sausage meat and the chopped onion to a large skillet. Sauté for 7 to 8 minutes, breaking the sausage up with a spoon, until it is browned and cooked through to 160°F on a food thermometer. If needed, spoon out some of the excess fat.
- Stir in the garlic and cook for about 30 seconds. Add the sausage mixture to the Crockpot.
- Add the carrots, celery, crushed tomatoes, diced tomatoes with their juices and the chicken broth to the Crockpot. Keep the lid on and cook on low for 7 to 8 hours or on high for 4 to 5 hours. For a 3 to 4 hour cook, chop the carrots pretty finely; for the longer times they can be larger.
- About 30 minutes before serving, stir in the cheese tortellini, cream and spinach and set the heat to high. Stir occasionally and cook until the tortellini is cooked through.
- Season with salt and pepper as needed before serving.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat on the stove or in the microwave to a rolling boil or 165°F, not in the slow cooker. Soups with cream don't freeze well.
Nutrition
Serving: 1servingCalories: 706kcalCarbohydrates: 60.8gProtein: 27.6gFat: 41.6gSodium: 1811mgFiber: 6.6gSugar: 11.3g