Tortellini Sausage Soup (Print Version)
# Ingredients:
→ Essentials
01 -
1/2 onion, diced small
02 -
16 ounces of sausage (Italian style)
03 -
2 celery stalks, finely chopped
04 -
2 medium carrots, chopped or sliced
05 -
4 minced garlic cloves
06 -
1 (14 oz) can of diced tomatoes with liquid
07 -
1 (28 oz) can of crushed tomatoes
08 -
4 cups of broth (chicken)
09 -
2 (9 oz) packs cheese-stuffed tortellini from the fridge
10 -
3/4 cup of whipping cream or heavy cream
11 -
2 cups of fresh spinach, packed tightly
12 -
Salt and pepper for flavor adjustments
# Instructions:
01 -
In a skillet, brown the sausage and onions for about 7–8 minutes, breaking up the sausage as it cooks. Drain any extra grease if necessary.
02 -
Stir in the minced garlic and let it cook for only 30 seconds. Then move everything to the slow cooker.
03 -
Toss in celery, carrots, both kinds of tomatoes, and the broth into the Crockpot.
04 -
Keep it cooking for 7–8 hours on low, or if you're in a rush, 4–5 hours on high. Chop the carrots smaller if time's tight.
05 -
When you're 30 minutes from done, stir in the spinach, tortellini, and cream. Turn up the heat to high and give it a stir occasionally.
06 -
Sprinkle in some salt and pepper to taste. Serve it nice and warm.
# Notes:
01 -
Use either ground sausage or remove casings if using whole sausages.
02 -
Leftovers tend to soak up the broth, so add more liquid when you reheat.
03 -
You'll need a slow cooker that holds 7 quarts.