Ingredients
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- Italian Sausage: 1 pound (450g), mild or hot, casings removed (can substitute with ground turkey, chicken, or beef)
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- Yellow Onion: 1 large, chopped
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- Carrots: 2 medium, peeled and diced or sliced
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- Celery Stalks: 2 medium, diced or sliced
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- Garlic: 4-6 cloves, minced
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- Diced Tomatoes: 1 can (28 ounces / 794g), undrained (fire-roasted diced tomatoes add extra flavor)
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- Tomato Sauce: 1 can (15 ounces / 425g)
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- Chicken Broth or Vegetable Broth: 6 cups (1.4 liters), low sodium recommended
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- Dried Italian Seasoning: 1 tablespoon
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- Dried Basil: 1 teaspoon
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- Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a hint of spice)
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- Salt: ½ teaspoon (or to taste, sausage and broth contain salt)
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- Black Pepper: ¼ teaspoon (or to taste)
For the Creamy Finish & Tortellini:
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- Refrigerated or Frozen Cheese Tortellini: 1 package (18-20 ounces / 510-567g)
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- Cream Cheese: 8 ounces (225g), full-fat, cut into cubes and softened
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- Fresh Spinach or Kale: 5 ounces (about 140g), roughly chopped (optional, for added greens)
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- Grated Parmesan Cheese: For serving (optional)
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- Fresh Parsley or Basil: Chopped, for garnish (optional)
Key Ingredient Spotlight: Understanding Their Roles
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- Italian Sausage: The flavor powerhouse. It provides savory, often herby, and sometimes spicy notes. Browning it first develops deeper flavor.
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- Mirepoix (Onion, Carrots, Celery): This classic trio forms the aromatic vegetable base for many soups and stews, adding sweetness and depth.
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- Garlic: Essential for its pungent, savory aroma and taste.
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- Canned Tomatoes (Diced & Sauce): Provide acidity, body, and rich tomato flavor. Fire-roasted diced tomatoes offer a smokier, more complex taste.
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- Broth: The liquid foundation of the soup. Low-sodium allows you to control the saltiness better.
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- Herbs & Spices: Italian seasoning, basil, and red pepper flakes build layers of classic Italian-inspired flavor.
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- Tortellini: The star pasta! Cheese-filled is traditional for this soup, providing little pockets of joy.
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- Cream Cheese: The secret to the incredible creaminess. It melts into the broth, making it rich, velvety, and slightly tangy without the heaviness of pure heavy cream.
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- Spinach/Kale: Adds a nutritional boost, color, and a pleasant earthy note that balances the richness.
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- Parmesan Cheese: A salty, nutty garnish that elevates the final dish.
Instructions
1. Brown the Sausage (Optional but Recommended):
* If using Italian sausage (or other ground meat), heat a large skillet over medium-high heat.
* Add the sausage and cook, breaking it apart with a spoon, until browned (about 5-7 minutes).
* Drain off any excess grease.
* (Crockpot Browning): Some multi-cookers have a sauté function, allowing you to brown the sausage directly in the crockpot insert. If yours doesn’t, this stovetop step significantly enhances flavor.
2. Load the Crockpot (Initial Ingredients):
* Transfer the browned sausage (if using) to the slow cooker insert.
* Add the chopped onion, diced/sliced carrots, and diced/sliced celery to the slow cooker.
* Stir in the minced garlic.
* Pour in the undrained diced tomatoes and the tomato sauce.
* Add the chicken or vegetable broth.
* Sprinkle in the Italian seasoning, dried basil, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon black pepper.
* Stir everything together well to combine.
3. Slow Cook the Soup Base:
* Cover the slow cooker with its lid.
* Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer, slower cook time on low generally results in more developed flavors. The vegetables should be tender.
4. Add the Creamy Elements and Tortellini (Last 30 Minutes):
* About 20-30 minutes before the end of the cooking time (or when you’re ready to add the final ingredients if it’s been on low all day):
* Turn the slow cooker to HIGH if it was on LOW.
* Add the cubed, softened cream cheese to the hot soup. Stir gently until it is fully melted and incorporated into the broth, making it creamy. This might take a few minutes.
* Once the cream cheese is melted, add the refrigerated or frozen cheese tortellini to the slow cooker. Stir gently to submerge them.
* If using fresh spinach or kale, stir it in now as well. It will wilt down quickly.
5. Finish Cooking:
* Place the lid back on the slow cooker.
* Continue to cook on HIGH for another 15-25 minutes, or until the tortellini is cooked through (they will usually float to the top and be tender) and the spinach/kale is wilted. Be careful not to overcook the tortellini, as it can become mushy. Frozen tortellini might take a few minutes longer than refrigerated.
6. Taste and Adjust Seasoning:
* Once the tortellini is cooked, taste the soup.
* Adjust seasonings if necessary – you might need a little more salt, pepper, or Italian seasoning depending on your broth and tomatoes.
7. Serve:
* Ladle the hot, creamy tortellini soup into bowls.
* Garnish with grated Parmesan cheese and freshly chopped parsley or basil, if desired.
* Serve immediately with crusty bread for dipping.
Nutrition
- Serving Size: one normal portion
- Calories: 450-600