Description
A creamy, comforting slow cooker soup featuring cheesy tortellini, savory sausage, spinach, and a rich tomato broth. This cozy one-pot meal is perfect for busy weeknights or cold winter days.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 (19 oz) bag frozen cheese tortellini
- 3 cups baby spinach
- 2 cans (14.5 oz) diced tomatoes, drained
- 3½ cups chicken broth
- 8 oz cream cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a skillet, brown the Italian sausage over medium-high heat. Break into crumbles and drain excess fat.
- Grease the inside of your slow cooker. Add frozen cheese tortellini to the bottom.
- Layer the browned sausage on top of the tortellini.
- Add drained diced tomatoes, spinach, and chicken broth. Sprinkle in the Italian seasoning, salt, and pepper.
- Place the cubed cream cheese over the top. Do not stir.
- Cover and cook on LOW for 4–5 hours or HIGH for 3–4 hours.
- Once the pasta is tender and the cream cheese has melted, stir the soup gently to combine.
- Sprinkle mozzarella cheese on top. Leave uncovered for 15–20 minutes to allow it to melt and the soup to thicken.
- Serve warm with garlic bread or salad.
Notes
- For a lighter version, substitute turkey sausage and reduced-fat cream cheese.
- To avoid mushy pasta, use frozen tortellini or add refrigerated tortellini in the last 30–40 minutes.
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Add a splash of broth when reheating to loosen the soup.
- Freeze the soup before adding tortellini for best texture later.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup, Dinner, Slow Cooker
- Method: Crockpot / Slow Cooker
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: Per Serving
- Calories: 522
- Sugar: 6g
- Sodium: 1250mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 34g
- Protein: 4g
- Cholesterol: 80mg