Ingredients
- Italian Sausage: 1 lb (450g) mild or hot Italian sausage, casings removed if using links. (Ground Italian sausage works perfectly.) This forms the savory, meaty base of our soup. The fennel and other spices in Italian sausage are key.
- Onion: 1 medium yellow onion, finely chopped. This aromatic builds the foundational flavor.
- Garlic: 3-4 cloves, minced. For that essential pungent kick that complements the sausage.
- Chicken Broth: 6 cups (1.4 liters) low-sodium chicken broth. You can also use vegetable broth for a different profile. This is the liquid gold that brings everything together.
- Diced Tomatoes: 1 can (14.5 oz / 411g) petite diced tomatoes, undrained. The acidity and sweetness of tomatoes balance the richness. Petite diced integrate better.
- Tomato Paste: 2 tablespoons. This adds concentrated tomato flavor and depth.
- Italian Seasoning: 2 teaspoons dried Italian seasoning. A classic blend that enhances the Italian flavors.
- Dried Oregano: 1 teaspoon. For an extra herbaceous note.
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, adjust to your spice preference). For a gentle warmth.
- Cream Cheese: 8 oz (226g) block, full-fat, cut into cubes and softened. This is the secret to the soup’s luxurious creaminess.
- Refrigerated Cheese Tortellini: 1 package (19-20 oz / about 550g). Fresh refrigerated tortellini cooks quickly and maintains a wonderful texture.
- Fresh Baby Spinach: 5 oz (142g) bag. Wilts down beautifully, adding color, nutrients, and a touch of freshness.
- Salt and Black Pepper: To taste. Essential for seasoning every layer.
- Freshly Grated Parmesan Cheese: For garnish. The salty, nutty finish.
- Fresh Parsley or Basil: Chopped, for garnish (optional). Adds a pop of color and fresh herbal aroma.
Instructions
- Brown the Sausage & Aromatics:
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). If using sausage with a higher fat content, drain off any excess grease.
- Add the chopped onion to the skillet with the sausage and cook for another 3-4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
- Pro-Tip: Browning the sausage and sautéing the aromatics before adding them to the slow cooker significantly deepens the flavor of the soup. Don’t skip this step if you have the time!
- Load the Slow Cooker (Phase One):
- Transfer the cooked sausage, onion, and garlic mixture to the bottom of your slow cooker (a 6-quart or larger model is recommended).
- Pour in the chicken broth.
- Add the undrained petite diced tomatoes and tomato paste.
- Stir in the Italian seasoning, dried oregano, and red pepper flakes (if using).
- Season lightly with salt and black pepper. Remember, the sausage and broth contain salt, so you can adjust more later.
- Give everything a good stir to combine.
- Slow Cook to Perfection:
- Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The longer cooking time on low allows the flavors to meld more deeply, but the high setting works well if you’re short on time.
- Introduce the Creaminess and Pasta:
- About 20-30 minutes before you plan to serve, it’s time for the magic.
- Remove the lid from the slow cooker. Add the cubed, softened cream cheese to the hot soup. Stir gently or whisk until the cream cheese is fully melted and incorporated, creating a smooth, creamy broth. It helps if the cream cheese is at room temperature or slightly softened.
- Stir in the refrigerated cheese tortellini.
- Wilt the Spinach & Final Cook:
- Add the fresh baby spinach to the slow cooker. It will look like a lot, but it wilts down significantly. Gently push it down into the hot broth.
- Cover the slow cooker again and continue to cook on HIGH for another 15-25 minutes, or just until the tortellini are tender and cooked through (they should float to the top) and the spinach is wilted. Be careful not to overcook the tortellini, as they can become mushy. Refer to your tortellini package for specific cooking times, but they generally cook quickly in hot soup.
- Taste and Adjust:
- Once the tortellini are cooked, taste the soup. Adjust seasonings as needed, adding more salt, pepper, or red pepper flakes to your preference.
- Serve and Garnish:
- Ladle the hot, creamy tortellini soup into bowls.
- Garnish generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550