Crockpot Tortellini Sausage (Print-Friendly Version)
Slow-cooked tortellini with savory sausage, tomatoes, cream, and fresh spinach for a hearty meal.
# Ingredients You’ll Need:
→ Meat
01 -
16 ounces Italian sausage, casings removed
→ Vegetables
02 -
1/2 medium onion, chopped
03 -
4 cloves garlic, minced
04 -
2 medium carrots, sliced or chopped
05 -
2 sticks celery, finely chopped
06 -
2 cups packed fresh baby spinach
→ Canned Goods
07 -
1 can (28 ounces) crushed tomatoes
08 -
1 can (14 ounces) diced tomatoes with juices
→ Liquids
09 -
4 cups chicken broth
10 -
3/4 cup heavy whipping cream (optional)
→ Pasta
11 -
2 packages (9 ounces each) refrigerated cheese tortellini
→ Seasonings
12 -
Salt and pepper, to taste
# How to Make It:
01 -
In a skillet over medium heat, sauté Italian sausage and chopped onion for 7 to 8 minutes, breaking up the sausage until browned. Drain excess fat if necessary.
02 -
Stir in minced garlic and cook for 30 seconds. Transfer the sausage mixture to the slow cooker.
03 -
Add carrots, celery, crushed and diced tomatoes with juices, and chicken broth to the slow cooker. For shorter cook times (3-4 hours), chop carrots finely. For longer cooks (7-8 hours low or 4-5 hours high), larger pieces are acceptable.
04 -
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
05 -
About 30 minutes before serving, increase heat to high, add cheese tortellini, heavy cream (if using), and fresh spinach. Stir occasionally until tortellini is tender and spinach is wilted.
06 -
Season soup with salt and pepper to taste before serving.
# Extra Tips:
01 -
Use spicy Italian sausage if preferred to add heat. The soup is freshest when served immediately, as tortellini absorbs liquid over time. Add extra chicken broth when reheating leftovers or add tortellini during reheating to maintain texture.
02 -
A 7-quart slow cooker is recommended to prevent overflow when tortellini is added.