Name: Crock Pot Creamy Tortellini Soup with Spinach
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Mild or Spicy Italian Sausage; 1 medium Yellow Onion, finely diced; 3 cloves Garlic, minced; 4 cups Chicken Broth; 14.5 oz Diced Tomatoes with juices; 1 cup Heavy Cream; 20 oz Refrigerated Cheese Tortellini; 3 cups Fresh Baby Spinach; 0.5 cup Grated Parmesan Cheese; 2 tbsp Cornstarch

"This velvety Crock Pot tortellini soup is the ultimate comfort food, featuring cheese-filled pasta nestled in a rich, herb-infused broth. Fresh baby spinach and a touch of heavy cream create a vibrant, decadent finish that makes every spoonful irresistible."

1 Ingredients

Qty	Item
1 lb 450 g	Mild or Spicy Italian Sausage
1 medium 150 g	Yellow Onion, finely diced
3 cloves 15 g	Garlic, minced
4 cups 960 ml	Chicken Broth
14.5 oz 411 g	Diced Tomatoes with juices
1 cup 240 ml	Heavy Cream
20 oz 560 g	Refrigerated Cheese Tortellini
3 cups 90 g	Fresh Baby Spinach
0.5 cup 50 g	Grated Parmesan Cheese
2 tbsp 16 g	Cornstarch

2 Instructions

In a large skillet, brown the Italian sausage and diced onion over medium-high heat until the meat is fully cooked and onions are translucent. Drain any excess fat.

Transfer the sausage mixture to the Crock Pot and add the minced garlic, chicken broth, and diced tomatoes. Stir to combine.

Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours).

About 30 minutes before serving, whisk the cornstarch into the heavy cream until smooth. Stir the cream mixture and the refrigerated tortellini into the slow cooker.

Cover and continue cooking for 15 to 30 minutes, or until the tortellini is tender and the soup has slightly thickened.

Stir in the fresh baby spinach and grated Parmesan cheese until the spinach has wilted. Season with salt and black pepper to taste and serve immediately.

·
Do not add the tortellini too early or it will become mushy and overcooked.
·
For a thicker consistency, whisk an extra tablespoon of cornstarch into the cream before adding it to the pot.
·
Using refrigerated tortellini provides a better texture than frozen or dried varieties.
·
If the soup is too thick after sitting, thin it out with a splash of extra chicken broth.

? Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini, but you may need to increase the final cooking time by about 10-15 minutes to ensure they are heated through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid as it sits.

Can I make this vegetarian?

Absolutely! Simply omit the Italian sausage and use vegetable broth instead of chicken broth.

Can I freeze this soup?

It is not recommended to freeze this soup as the cream may separate and the tortellini will become very soft and mushy upon thawing.

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