Slow Cooker Creamy Tortellini Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon extra-virgin olive oil
02 -
1 1/2 pounds sweet Italian sausage, removed from casing
03 -
2 cups sweet onion, diced into 0.5 inch pieces
04 -
1 1/2 cups carrots, diced into 0.5 inch pieces
05 -
1/2 cup celery, diced into 0.25 inch pieces
06 -
1 tablespoon fresh garlic, minced
07 -
1 1/2 quarts chicken or vegetable stock or broth
08 -
3 cups heavy cream
09 -
4 ounces cream cheese
10 -
1 14.5-ounce can diced tomatoes
11 -
3/4 pound dry cheese tortellini
12 -
4 ounces baby spinach
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon white pepper
15 -
1/2 teaspoon dried basil
16 -
1/2 teaspoon dry oregano
# Instructions:
01 -
In a large sauté pan over medium-high heat, add olive oil. Once hot, add the sausage and break into bite-sized pieces as it browns.
02 -
After browning the sausage for about 5 minutes, remove it to the slow cooker, leaving the fat in the pan. Keep the pan on medium-high heat and add the onion, carrots, celery, and garlic. Cook until slightly browned and almost tender, about 5-8 minutes.
03 -
Add a splash of stock to deglaze the pan, scraping up any browned bits. Transfer the pan contents to the slow cooker along with the sausage.
04 -
To the slow cooker, add the stock, heavy cream, cream cheese, diced tomatoes, tortellini, spinach, kosher salt, white pepper, basil, and oregano.
05 -
Cook on low for 3-4 hours until the tortellini is tender.
06 -
Serve immediately.