Gather 'Round for Cozy Soup Weather
Alright, so picture this: it’s pouring outside, I’ve got one sock mysteriously missing (it happens, don’t ask), and all I want to do is make something my crew will gobble up without complaint. This Slow Cooker Creamy Sausage & Tortellini Soup? It’s my actual hail Mary. First time I made it was kind of an accident—had some leftover tortellini from another dinner, the sausage was on sale, didn’t want to turn the oven on… You see where I’m going. It turned into one of those meals that kicks up memories every time, mostly of people hovering near the slow cooker asking, “Is it ready yet?”
Why I Keep Making This (and Maybe You Will Too)
I make this when the day gets away from me and I don’t want to resort to takeout. My family goes crazy for it because, frankly, it tastes like I slaved in the kitchen all afternoon, but most of the effort is in the slicing and plopping (and a bit of stirring). The sausage brings all the flavor—plus it never lets me down, unlike my attempts at homemade sourdough. Even my veggie-averse kid (you know the one) actually cheers for this soup, which frankly still shocks me every time.
Here’s My Ingredients List (With My Real-Life Mods)
- 1 lb Italian sausage (mild or spicy; I swap turkey sausage if I’m feeling “healthy” – whatever that means!)
- 1 onion, chopped (yellow or white, or red if that’s all you’ve got and don’t mind a pinkish soup)
- 3 garlic cloves, minced (or a hearty spoonful of the stuff from a jar—no judgment)
- 4 cups chicken broth (homemade is lovely, but I use store brand and no one has ever complained)
- 1 (14 oz) can diced tomatoes, with the juice (I sometimes use fire roasted for bonus flavor)
- 2 cups baby spinach (or kale – or honestly, skip greens if your fridge is empty)
- 1 (9 oz) package cheese tortellini (fresh, frozen, or even dried in a pinch – dried takes a titch longer)
- 1 cup heavy cream (I’ve subbed half-and-half when the fridge is bare; works fine, less rich)
- Salt & pepper (obviously – I actually like generous black pepper here)
- Optional: Red pepper flakes, Parmesan cheese for the table
How I Actually Make It (No Fancy Fuss)
- Brown your sausage in a skillet over medium heat, breaking it up as you go. This is the step I sometimes skip if I’m really pressed for time, but it honestly tastes so much better if you do it right.
- Dump the browned sausage (okay, “transfer” if we’re being fancy) into your slow cooker. Add the onions, garlic, chicken broth, and tomatoes. Give it a good stir—this is where I usually sneak a taste of the broth, just in case.
- Pop the lid on and cook on LOW for 6 to 7 hours. If you’re hangry, HIGH for ~3.5 hours gets you there, but honestly, low and slow is better, trust me. Don’t worry if it looks a little weird at this stage—it’ll sort itself out.
- About 30 minutes before you’re ready to eat, stir in the tortellini and spinach. Put the lid back on. (By the way, frozen tortellini sometimes need a bit longer, but check the package for wisdom.)
- Once the tortellini are puffy and tender, stir in the cream and season with salt, pepper, and a pinch (or five) of red pepper flakes if you like a little something-something.
- Spoon into big bowls, top with Parmesan if you like, then watch it vanish. Or at least, that’s what happens here.
Notes From My Experiments (And a Tiny Rant)
- If you use dried tortellini, I’d let it go 40-50 mins so it’s cooked through. Sometimes I lose track and it gets mushy, but honestly, it’s still delicious.
- The soup thickens up a LOT the next day. Sometimes it’s more stew than soup—just add splash more broth when reheating.
- I once tried using coconut milk instead of cream. Do yourself a favor and… just don’t. My partner still reminds me about “that time.”
I Tried a Few Variations (Some Worked, Some Meh)
- Chicken sausage works great if pork isn’t your thing.
- One time I tossed in sweet corn—honestly, not a bad twist, but I probably wouldn’t do it again unless I was desperate.
- Kale or Swiss chard stand in for spinach in a pinch; they hold up better if you want to freeze leftovers.
- Skipped the onion once—wouldn’t recommend. It just misses something.
What If I Don’t Have a Slow Cooker?
No biggie—just use a big old soup pot on the stove, do everything in there instead, and simmer gently for an hour or so. Just watch it so it doesn’t catch on the bottom—I’ve not burned it yet, but never say never. And if you’re in the UK and calling this a “crockpot”—yep, same thing.
How to Store This (If It Sticks Around)
Toss leftovers in a covered container in the fridge. It’ll keep for up to 3 days, technically, though honestly in my house it never sticks around for more than a day! If storing, add a bit of broth when reheating—it rethickens like crazy. Freezing it? Meh. It’s OK, but the pasta gets a bit weird, so just warning you.
This Is How We Serve It (Totally Optional, Kinda Not)
Big bowls are a must. We pass around a chunk of crusty bread and occasionally a bottle of hot sauce for those who want to spice it up a notch (my sister, always). For whatever reason, my husband insists on a side of pickled peppers—go figure.
Lessons I’ve Learned the (Kind of) Hard Way
- I once tried dumping the tortellini in at the very start—ended up with gooey mush. Wait till the end!
- Don’t skimp on browning the sausage. One time I tossed it in raw and it was… let’s just say, pale and a bit sad.
- If you forget to season till the end, no worries—just adjust as you go.
FAQ: Questions I Actually Get From Friends
- Can I use veggie sausage?
- Yep, totally! Actually, I find it works better if you brown it a bit longer—gets good flavor that way.
- Is it okay to skip the cream?
- It’ll be a bit more brothy, and less rich, but still solid. Maybe toss in a smidge more cheese if you want it creamy(ish).
- Can I double this?
- Sure, but watch the pot—more liquid means it might cook a little faster, which makes, oh, no sense at all, but it’s true in my experience.
- Does it reheat well?
- Yes, though the tortellini gets softer. Not a bad thing in my book, but just so you know.
Anyway, if you make it, let me know if you try any weird twists or tweaks! I’m always game for a new kitchen adventure (or just a reason to get out of weekday dinner rut). Stay cozy!
Ingredients
- 1 pound Italian sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (20 oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Instructions
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1In a skillet over medium heat, crumble and brown the Italian sausage until fully cooked. Drain excess fat.
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2Add the cooked sausage, diced onion, minced garlic, chicken broth, diced tomatoes, dried basil, salt, and black pepper to the slow cooker. Stir to combine.
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3Cover and cook on low for 4 hours, or until the flavors meld and the onions are tender.
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4Add the cheese tortellini and fresh spinach to the slow cooker. Stir well, cover, and cook for an additional 20-30 minutes until the tortellini are tender.
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5Stir in the heavy cream just before serving. Taste and adjust seasoning as needed. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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