Crock Pot Tortellini Soup - A Must Try and Super Simple Recipe!

Ingredients

• 1 pound Mild Italian Sausage (Casings removed, browned, and excess grease drained)
• 32 ounces Chicken Broth (Low‑sodium preferred; use 4 cups)
• 1 can (14.5 oz) Diced Tomatoes (Undrained)
• 8 oz Cream Cheese (Cubed for faster melting)
• 12 oz Frozen Cheese Tortellini (Any cheese‑filled tortellini; keep frozen until added)
• 3 cups Fresh Spinach (Loose, washed)

Instructions

1. Brown the Sausage

   Heat the skillet over medium‑high heat, add the sausage, break it up with a wooden spoon, and cook until fully browned, about 8‑10 minutes. Drain off excess grease.

   Time: PT10M

   Temperature: medium‑high on stove

2. Combine Base Ingredients in Crockpot

   Transfer the browned sausage to the crockpot. Add the chicken broth, diced tomatoes (with juice), and cubed cream cheese. Stir briefly to distribute.

   Time: PT5M

3. Slow Cook the Soup

   Cover the crockpot and set it to LOW. Cook for 4 hours, allowing flavors to meld and the cream cheese to fully melt.

   Time: PT4H

   Temperature: low

4. Incorporate Cream Cheese and Add Final Ingredients

   After 4 hours, use a spoon to mash the softened cream cheese against the side of the crockpot until it fully incorporates. Add the frozen tortellini and fresh spinach, stirring gently.

   Time: PT5M

5. Finish Cooking

   Replace the lid and continue cooking on LOW for another 30 minutes, or until the tortellini are tender and the spinach has wilted.

   Time: PT30M

   Temperature: low

6. Serve

   Ladle the soup into bowls and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

493

Protein

20g

Carbohydrates

45g

Fat

25g

Fiber

3g