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Creamy Sausage & Tortellini Soup

Creamy Sausage & Tortellini Soup for Cozy Nights In

This Creamy Sausage & Tortellini Soup is the perfect comfort meal for chilly evenings, filled with rich flavors and creamy goodness.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Ground Italian Sausage Swap with ground chicken or turkey for a lighter version.
  • 1 medium Onion Yellow or white onion works best.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 stalks Celery Feel free to omit if not on hand.
  • 3 cloves Garlic Fresh is preferred, garlic powder can be used.
  • 2 tbsp Italian Seasoning Make your own with dried oregano, basil, and thyme.
  • 1 cube Beef or Chicken Bouillon Vegetable broth is a great substitute.
  • 1 tsp Salt Adjust according to dietary needs.
  • 6 cups Broth (beef, chicken, or veggie) Low-sodium varieties keep it heart-healthy.
  • 2 tbsp Cornstarch Arrowroot powder can also be used.
  • 1 cup Evaporated Milk or Half-and-Half Substitute with whole milk or a non-dairy alternative if desired.
  • 9 oz Cheese Tortellini Both fresh and dried work well.
  • 2 cups Baby Spinach Replace with kale or Swiss chard for variety.

Equipment

  • slow cooker
  • Skillet
  • Whisk
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, add the ground Italian sausage, cooking until browned, about 5-7 minutes. Transfer to your slow cooker, leaving behind excess grease.
  2. Chop the onion, carrots, and celery into small pieces. Mince the garlic. Add all veggies to the slow cooker with the browned sausage, Italian seasoning, and bouillon cubes.
  3. Pour in the broth and stir briefly. Set the slow cooker to low for 7-8 hours or high for about 4 hours until the vegetables are tender.
  4. Skim any fat from the surface of the broth. Whisk together cornstarch and a splash of water to create a slurry, then add this to the slow cooker. Pour in the evaporated milk and stir gently.
  5. Add the cheese tortellini to the slow cooker and cover. Cook on high for an additional 45 minutes until the tortellini is tender.
  6. Stir in the baby spinach and let it wilt for about 5-10 minutes. Adjust creaminess with a splash of milk if needed.
  7. Before serving, taste and season with salt and pepper. Ladle soup into bowls and serve with crusty bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Can be frozen for up to 3 months, but avoid freezing uneaten spinach.

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