Slow Cooker Italian Sausage and Tortellini Soup
Warm up your home with the comforting flavors of Slow Cooker Italian Sausage and Tortellini Soup, a hearty and satisfying dish that's perfect for busy weeknights or cozy weekends. This easy slow cooker recipe combines savory Italian sausage, tender cheese tortellini, and a medley of fresh vegetables like carrots, celery, and baby spinach, all simmered in a rich tomato-based broth seasoned with aromatic herbs like basil and oregano. Ready to serve after just 15 minutes of prep and a hands-free cook time, this soup is the ultimate one-pot meal. Top it off with a sprinkle of grated Parmesan and fresh parsley for a flavorful finish that will impress family and guests alike. Bursting with Italian-inspired goodness, it's a must-try for fans of hearty, slow-cooked soups!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 14.5 ounces Diced tomatoes (canned)
- 8 ounces Tomato sauce
- 4 cups Chicken broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 20 ounces Refrigerated cheese tortellini
- 3 cups Baby spinach leaves
- 0.5 cup Grated Parmesan cheese (for garnish)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, about 8–10 minutes. Break it into small crumbles as it cooks.
Transfer the cooked sausage to the slow cooker. Discard excess grease from the skillet.
Add the diced onion, minced garlic, sliced carrots, and sliced celery to the slow cooker.
Stir in the diced tomatoes (with their juices), tomato sauce, chicken broth, dried basil, dried oregano, salt, and black pepper.
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
30 minutes before serving, stir in the refrigerated cheese tortellini and baby spinach leaves. Replace the lid and cook for another 30 minutes on HIGH, until the tortellini is cooked through and the spinach is wilted.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
