Crockpot Tortellini Soup: Click the link in my bio and then select the photo to get the recipe ❤️

Ingredients

• 1 lb Italian Sausage (removed from casing, crumbled)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 28 oz Crushed Tomatoes (canned)
• 4 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 9 oz Cheese Tortellini (fresh or frozen)
• 2 cup Fresh Spinach (roughly chopped)
• 1 tsp Italian Seasoning
• 1/2 tsp Red Pepper Flakes (optional for heat)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1/2 cup Parmesan Cheese (grated, for garnish)

Instructions

1. Brown the Sausage

   Heat the skillet over medium heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until fully browned and no longer pink, about 8‑10 minutes. Drain excess fat and transfer the sausage to the slow cooker.

   Time: PT10M

2. Sauté Onion and Garlic

   In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 4‑5 minutes. Transfer to the slow cooker.

   Time: PT5M

3. Add Remaining Base Ingredients

   To the slow cooker, add the crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, pepper, and heavy cream. Stir well to combine all ingredients.

   Time: PT5M

4. Slow Cook the Soup

   Cover the slow cooker and set it to LOW for 6 hours (or HIGH for 3 hours) to allow the flavors to meld and the broth to become ultra‑rich.

   Time: PT6H

5. Add Tortellini and Spinach

   About 30 minutes before the end of cooking, stir in the cheese tortellini and chopped spinach. Continue cooking until the tortellini is tender and the spinach has wilted.

   Time: PT30M

6. Serve and Garnish

   Ladle the hot soup into bowls, sprinkle each serving with grated Parmesan cheese and an extra pinch of black pepper if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

3g