[ad_1]
Crockpot Tortellini Soup is an easy, hands-off slow cooker meal with Italian sausage and cheese tortellini. It’s a big-batch recipe, ideal for a hearty dinner, feeding company, or stocking the fridge with make-ahead lunches for the week.
- Flavor: Cozy Italian-style tomato broth with savory Italian sausage, tender veggies, and beans, finished with cheesy tortellini and a sprinkle of Parmesan.
- Skill Level: Easy and mostly hands-off, with one quick browning step at the start.
- Prep Note: Brown and drain the sausage first for deeper flavor and a broth that stays rich, not greasy.
- Serving Suggestions: Top with Parmesan and serve with crusty artisan bread or homemade garlic bread for dipping.
Ingredients and Easy Swaps
- Italian Sausage: Mild or hot sausage, both taste good. Remove the casings before browning if all you have on hand is link sausage.
- Vegetables: Cut carrots, celery, and green beans to a similar size for even tenderness. If using frozen green beans, add them with the tortellini near the end.
- Tomatoes: Use diced, petite diced, or fire-roasted for a deeper flavor. If the broth tastes sharp, let it cook fully and finish with Parmesan.
- Red Kidney Beans: Drain and rinse well to remove the excess starch, and for a fresher taste to the beans.
- Refrigerated Cheese Tortellini: Add only at the end of cooking, so that it stays tender and flavorful. Fresh or frozen (thawed) tortellini works too. If making ahead, don’t add the tortellini until you are reheating the base of the soup.
- Optional Add-Ins: Spinach (or kale) can be stirred in with tortellini; it wilts fast and adds extra color and nutrients.
How This Soup Comes Together
- Brown the sausage and onion, drain well, and transfer to the slow cooker.
- Add the remaining ingredients, except the tortellini (full recipe below).
- Slow cook, add the tortellini near the end, before serving.
Keep It Cozy: Storage and Freezing
- Cool the soup, then store it in airtight containers in the fridge for up to four days. Leftovers reheat well on the stove or in the microwave, adding a splash of broth as needed.
- For freezing, save the soup base (without tortellini) for up to three months and add fresh tortellini when reheating.
- If meal prepping, keep the tortellini separate and combine just before serving for the best texture.
Cozy Soup Night Favorites
Did you enjoy this Crockpot Tortellini Soup? Leave a comment and rating below!
-
Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.
-
Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.
-
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.
-
About 30 minutes before serving, stir in the tortellini and cook until tender.
-
Taste and season with salt and pepper. Garnish with Parmesan cheese.
- If using frozen green beans, add them with the tortellini during the last 30 minutes.
- Spinach can also be added with the tortellini.
- Use refrigerated or fresh tortellini, or thawed frozen tortellini.
- Tortellini can vary by brand; check it early to ensure it doesn’t overcook.
Serving: 1.5cups | Calories: 384 | Carbohydrates: 26g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 950mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2747IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Slow Cooker, Soup
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
