Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces cheese tortellini
- 1 cup spinach or kale, chopped
- 1/2 cup heavy cream (optional)
Instructions
- Cook Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Once done, drain any excess fat to keep the soup from becoming too greasy.
- Combine Ingredients in Crockpot: Transfer the cooked sausage to the crockpot and add the chopped onion, minced garlic, diced carrot, chopped celery, chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper. Stir everything to combine.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6 hours, or on high for 3 to 4 hours, allowing the flavors to meld and the vegetables to soften.
- Add Tortellini and Greens: During the last 20 to 30 minutes of cooking, add the cheese tortellini and chopped spinach or kale to the crockpot. Stir gently to incorporate.
- Finish with Cream: If using heavy cream, stir it in now and continue cooking until the tortellini is tender and the soup is heated through.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Substitute spinach with kale or Swiss chard for a different green and flavor profile.
- For a lighter version, omit the heavy cream or use a lower-fat dairy alternative.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.
- Make sure tortellini is added towards the end to prevent it from overcooking and becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-Inspired
