Description
This creamy sausage tortellini soup features tender pasta, savory Italian sausage, and a rich tomato broth enriched with melted cream cheese, all simmered together in a slow cooker with fresh spinach. Perfect for busy weeknights or meal prepping for the week, this comforting soup comes together with minimal hands-on time and delivers maximum flavor.
Ingredients
- 1 pound Jimmy Dean Italian Pork Sausage, bulk variety
- 4 cups vegetable broth, 32-ounce container
- 2 cans Italian diced tomatoes, 15 ounces each, undrained
- 1 block cream cheese, 8 ounces, cubed
- 1 bag frozen cheese tortellini, 20 ounces, or use refrigerated
- 3 cups fresh spinach, more if desired
- Optional toppings, Parmesan cheese, fresh basil, parsley, or red pepper flakes
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble the Italian pork sausage and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Drain excess fat if needed, then transfer to your slow cooker.
- Add the Broth: Pour the vegetable broth into the slow cooker with the cooked sausage and stir to combine well.
- Mix in Tomatoes: Add the two cans of Italian diced tomatoes with their juices to the slow cooker and give everything a good stir.
- Cook Low and Slow: Cover the slow cooker and set it to low heat for 4-6 hours, allowing all the flavors to meld beautifully together.
- Add the Cream Cheese: In the final 30 minutes of cooking, stir in the cubed cream cheese until it's completely melted and the soup becomes rich and creamy.
- Add the Tortellini: Add the frozen cheese tortellini directly to the slow cooker in the last 20 minutes of cooking, stirring gently so the pasta cooks through without breaking apart.
- Finish with Spinach: In the last 5 minutes, stir in the fresh spinach and let it wilt into the soup until tender and vibrant green.
- Prep Time: 15 minutes
- Cook Time: 6 hours