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Crockpot Tortellini Soup with Sausage | Easy Comfort Food
Allison Bryant

Crockpot Tortellini Soup with Sausage

Experience the ultimate comfort in a bowl with this rich and velvety tortellini soup. Featuring lean poultry-based Italian sausage, aromatic vegetables, and a creamy tomato broth, this slow cooker meal is designed for convenience without sacrificing flavor. Perfectly balanced with fresh greens and al dente pasta added at the end, it is a heartwarming, pork-free dish that brings the rustic charm of an Italian bistro right to your dinner table with minimal effort.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 350

Ingredients
  

  • 1 lb lean ground turkey or chicken Italian sausage
  • 1 cup finely diced yellow onion
  • 1 cup finely diced carrots
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed fennel seeds
  • 1 package (10 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Method
 

  1. In a skillet over medium heat, brown the poultry sausage with onions and carrots in olive oil until cooked through.
  2. Stir in minced garlic, tomato paste, and flour; cook for 1-2 minutes until fragrant and thickened.
  3. Transfer the mixture to the slow cooker.
  4. Add chicken broth, Italian seasoning, and crushed fennel seeds.
  5. Cover and cook on low for 4 to 6 hours.
  6. Thirty minutes before serving, stir in the tortellini.
  7. Just before serving, stir in the heavy cream and fresh baby spinach until wilted.
  8. Season with salt and pepper to taste and serve warm.

Notes

Ensure the tortellini is added only in the final 30 minutes of cooking to maintain its texture and prevent it from becoming mushy. You can substitute heavy cream with half-and-half for a lighter version.