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This slow cooker tortellini soup transforms simple ingredients into a restaurant-worthy meal that simmers to perfection while you go about your day. The combination of tender tortellini, savory Italian sausage, and vegetables in a creamy broth creates a comforting dish that satisfies on the coldest days.
I discovered this recipe during a particularly busy season when I needed hearty dinners that didn't require constant attention. It quickly became a family favorite that my children request whenever the weather turns chilly.
Ingredients
- Italian sausage: adds rich flavor and heartiness to the soup
- Sweet onion: provides a subtle sweetness that balances the savory elements
- Carrots: contribute natural sweetness and beautiful color
- Celery: brings a mild fresh flavor and essential aromatics
- Fresh garlic: infuses the entire soup with depth
- Chicken or vegetable stock: forms the flavorful foundation
- Heavy cream: creates the luxurious texture that makes this soup special
- Cream cheese: adds tanginess and helps thicken the broth
- Canned diced tomatoes: provide acidity to balance the richness
- Cheese tortellini: offers tender pasta pillows in every bite
- Baby spinach: adds color, nutrition and freshness at the end
- Dried herbs: including basil and oregano infuse classic Italian flavor
Step-by-Step Instructions
- Brown the Sausage:
- Heat the olive oil in a large sauté pan over medium high heat until shimmering. Add the Italian sausage and use a wooden spoon to break it into bite sized chunks as it cooks. The sausage should develop a deep golden brown exterior for maximum flavor, which takes about five minutes. Transfer only the sausage to the slow cooker, leaving the flavorful fat in the pan.
- Sauté the Vegetables:
- Keep the pan over medium high heat and add the diced onion, carrot, celery and minced garlic to the sausage fat. Cook until the vegetables begin to caramelize and soften, stirring occasionally, about 5 to 8 minutes. The slight browning of the vegetables creates a deeper flavor base for the entire soup.
- Deglaze and Transfer:
- Pour a small amount of the stock into the hot pan and use a wooden spoon to scrape up all the browned bits from the bottom. These contain concentrated flavor that will enrich your soup. Transfer the vegetable mixture along with all those flavorful bits to the slow cooker.
- Combine and Cook:
- Add the remaining stock, heavy cream, cream cheese, diced tomatoes, tortellini, spinach, salt, white pepper, dried basil, and oregano to the slow cooker. Stir gently to combine all ingredients. Cover and cook on low for 3 to 4 hours, checking occasionally to ensure the tortellini becomes tender but not mushy.
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The cream cheese is my secret ingredient that transforms this from a good soup to an extraordinary one. My grandmother taught me this trick when I was learning to cook, explaining that it adds both tang and creaminess that balances the richness of the cream and sausage.
Make Ahead and Storage
This soup can be prepared through the vegetable sautéing step up to 24 hours ahead. Store the browned sausage and vegetables in separate containers in the refrigerator, then combine with remaining ingredients in the slow cooker when ready to cook.
Once cooked, leftovers will keep in the refrigerator for up to 4 days. The soup will thicken considerably when cold, so add a splash of broth when reheating. I do not recommend freezing this soup as the cream can separate and the tortellini may become mushy when thawed.
Ingredient Substitutions
If you prefer a lighter version, substitute Italian turkey sausage for the pork sausage and half and half for the heavy cream. The soup will be slightly less rich but still delicious.
For a vegetarian version, omit the sausage and use vegetable broth, adding 8 ounces of sautéed mushrooms and a teaspoon of smoked paprika to maintain depth of flavor.
Frozen tortellini works just as well as dry in this recipe. If using frozen, you may need to reduce the cooking time slightly to prevent overcooking.
Serving Suggestions
This hearty soup needs little accompaniment, but a simple green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
For a complete meal, serve with thick slices of garlic bread or a crusty Italian loaf for dipping into the creamy broth.
A sprinkle of freshly grated Parmesan cheese and chopped fresh basil just before serving adds a professional finishing touch that enhances both presentation and flavor.
Frequently Asked Questions
- → Can I use frozen tortellini instead of dry tortellini?
Yes, you can substitute frozen tortellini, but reduce the cooking time as it will cook faster than dry tortellini.
- → Can I make this soup vegetarian?
Yes, you can replace the sausage with plant-based sausage or omit it entirely, and use vegetable stock instead of chicken stock.
- → How can I thicken the soup if needed?
If you prefer a thicker soup, you can mix a bit of cornstarch with water and stir it into the soup towards the end of cooking.
- → Can I freeze leftover soup?
Yes, this soup can be frozen, though the texture of the tortellini and cream may change slightly upon reheating.
- → Can I add extra vegetables to the soup?
Absolutely! You can add other vegetables like zucchini, mushrooms, or bell peppers for added flavor and nutrition.