Crockpot Sausage and Tortellini Soup
Crockpot sausage and tortellini is a hearty Italian-style soup with browned sausage, tomatoes, spinach, and cheese tortellini in a garlicky broth. The soup cooks while you are out, and the tortellini only join the pot at the end.
8
servings20
minutes6
hoursItalian sausage simmers with tomatoes, onion, and herbs in broth. Cheese tortellini and spinach go in near the end so they stay tender.
Ingredients
1 1/2 lb Italian sausage, casings removed
1 yellow onion, diced
3 carrots, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
5 cups low-sodium chicken broth
1 tbsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
1 package (20 oz) refrigerated cheese tortellini
5 oz fresh baby spinach
1/2 cup heavy cream
1/2 cup grated Parmesan
Directions
- Brown the sausage in a skillet over medium-high heat for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160°F. Drain the fat.
- Transfer the sausage to a 6-quart slow cooker.
- Add the onion, carrots, garlic, crushed tomatoes, diced tomatoes, broth, Italian seasoning, pepper flakes, salt, and pepper.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Taste the broth and adjust the seasoning.
- Turn the cooker to HIGH if it is on LOW.
- Add the tortellini and stir. Cover and cook for 20 to 30 minutes, until the pasta is tender and floats.
- Stir in the spinach and let it wilt for 3 to 5 minutes.
- Stir in the cream and half of the Parmesan. Do not boil after the cream goes in.
- Ladle into bowls and top with the remaining Parmesan.
Notes
- Use sweet or hot sausage, depending on taste. Chicken sausage makes a lighter soup. Dried tortellini cooks longer, about 45 minutes. Leftover soup will thicken as the pasta absorbs broth, so thin it with broth when reheating. The soup base without tortellini or cream freezes for 3 months.
Why soup and tortellini work together
Tortellini give soup a filling, restaurant feeling, but the pasta can fall apart if it simmers for hours. The trick is to cook the broth low and slow first, then add the pasta only for the last half hour, so it stays plump and tender while the sausage and tomatoes have time to build flavor.
Italian sausage is also a shortcut to flavor. It is already seasoned with fennel and garlic, so it seasons the whole pot. A little cream at the end rounds out the acidity of the tomatoes and makes the broth taste silky.
A good shortcut is to use refrigerated tortellini, which is cooked in minutes and tastes closer to fresh pasta than the dried kind.
What goes into the pot
Italian sausage: Mild or hot, in bulk or links with the casing removed. Brown it first so it does not turn spongy.
Tomatoes: Crushed tomatoes give body, and the diced add bite. Together they make a thicker broth than either alone.
Cheese tortellini: Refrigerated tortellini cooks fast and holds its shape. Frozen tortellini works too, add 10 more minutes.
Spinach: Baby spinach wilts in minutes. Kale also works, but it needs 30 minutes.
Heavy cream: A half cup makes the soup creamy, but you can skip it or swap in half and half.
Tips for a good tortellini soup
Add the pasta late: The most common mistake is putting tortellini in at the start. After 6 hours they split open and turn to mush. Add them at the end only.
Skim the fat: Sausage releases a lot of grease. Drain it after browning, and skim any floating oil before serving.
Hold the cream: Dairy added early can curdle in the acidic tomatoes. Stir it in last and keep the heat low.
Use a big pot: The soup needs room for the pasta to expand. A 6-quart cooker works well, but a 4-quart one will be tight, so halve the batch.
Swaps and variations
For a sweet potato version, add 2 cups of diced sweet potato with the broth and cook until tender. White beans make the soup heartier. Use turkey sausage to lighten it, or chopped kale in place of the spinach. A rind of Parmesan in the pot adds a deep, nutty flavor. For dairy-free soup, skip the cream and cheese.
Do not use dry pasta that needs 10 or more minutes to cook, such as large shells, unless you add extra broth, since they will drink up everything.
A swirl of pesto in each bowl makes the soup taste even more like an Italian restaurant, and a few torn basil leaves add a fresh finish.
What to serve with the soup
Warm garlic bread or crusty Italian bread is the natural partner. A bright salad with lemon vinaigrette and shaved Parmesan keeps things fresh. Set the cooker on WARM and let everyone ladle their own bowl. Put out extra red pepper flakes and cheese for the table.
If you have leftover soup, add a handful of cooked white rice or beans to stretch it into another dinner.
Storing and freezing the soup
Pasta keeps absorbing broth in the fridge, so the leftovers will be thick. Store the soup for up to 4 days and add a splash of broth when you reheat it.
For freezing, make the soup through the broth stage and freeze it for up to 3 months. Thaw, bring to a simmer, and add fresh tortellini, spinach, and cream then.
A frozen block of soup base is a fast weeknight meal, since the pot only needs 20 minutes to bring the pasta up to temperature.
Crockpot Sausage and Tortellini Soup at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by Italian sausage, yellow onion, carrots, garlic
Tips for Crockpot Sausage and Tortellini Soup
Use sweet or hot sausage, depending on taste. Chicken sausage makes a lighter soup. Dried tortellini cooks longer, about 45 minutes. Leftover soup will thicken as the pasta absorbs broth, so thin it with broth when reheating. The soup base without tortellini or cream freezes for 3 months.
Crockpot Sausage and Tortellini Soup FAQ
How long does Crockpot Sausage and Tortellini Soup take?
Crockpot Sausage and Tortellini Soup takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Sausage and Tortellini Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Sausage and Tortellini Soup?
15 ingredients, led by Italian sausage, yellow onion, carrots, garlic. Amounts are in the recipe card above.
