Crock-Pot Sausage Cheese Tortellini Soup
A warm and hearty soup made with Italian sausage, cheese tortellini, and fresh basil, perfect for chilly days.
Servings: 6 servings
Calories: 520kcal
Equipment
- Skillet
- Slow Cooker
Ingredients
Ingredients
- 1 pound Italian sausage, casing removed and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup cream or half-and-half
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a skillet over medium heat, cook the crumbled Italian sausage until browned.
- Add diced onion and minced garlic in the last few minutes of cooking to soften.
- Transfer the sausage mixture to a slow cooker.
- Add diced tomatoes, tomato sauce, and chicken broth. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the refrigerated cheese tortellini and cream about 30 minutes before serving.
- Cover and cook until the tortellini are tender.
- Just before serving, stir in shredded mozzarella cheese until melted.
- Serve the soup garnished with fresh basil.
Notes
- If you want a spicier kick, use hot Italian sausage instead of mild. - Don’t skip the fresh basil—it adds a lovely flavor. - For a lighter soup, feel free to use milk instead of cream. - You can add in other vegetables like spinach or kale to boost the nutrition. Just toss them in during the last 30 minutes of cooking.
Nutrition
Calories: 520kcal | Fat: 34g