Slow Cooker Sausage Tortellini Soup Directions:
Cook the Italian sausage in a large nonstick skillet over medium heat until browned and cooked through, breaking it into small crumbles, then drain any excess grease
Transfer the sausage to the slow cooker, add the crushed tomatoes and chicken broth, and stir to combine
Cover and cook on LOW for 4–6 hours, until the tomato broth is flavorful
Turn the slow cooker to HIGH and stir in the refrigerated cheese tortellini
Cover and cook for about 20–30 minutes, until the tortellini are plump and tender, checking early to prevent overcooking
Place the softened cream cheese in a bowl, add a ladleful of hot broth from the slow cooker, and whisk until smooth
Gently stir the cream cheese mixture and baby spinach into the soup
Cover briefly until the spinach wilts and the soup is hot throughout, then stir gently and serve
Practical Woman's Secret
Whisk the softened cream cheese with a little hot broth before adding it to the soup. This helps it blend into a smooth, creamy base without vigorous stirring that could break the tender tortellini.
Serving and Storage
Serve hot in deep bowls while the tortellini are tender and the broth is creamy. Refrigerate leftovers within 2 hours in shallow, airtight containers and use within 3 days. The pasta will absorb broth as it sits, so add a splash of water or unsalted chicken broth when reheating. Warm gently on the stovetop, stirring occasionally, until the soup reaches 165°F.
Nutrition Information
Approximate per serving, based on 8 servings and a 20-ounce package of tortellini
Calories: 390
Protein: 23 g
Carbohydrates: 38 g
Fat: 15 g
Fiber: 3 g
Sugar: 4 g
Sodium: 740 mg
I'm waiting for your comments! Enjoy!
