Slow-Cooker Sausage Tortellini Soup

A cozy tomato and Italian-sausage soup cooks hands-off in the slow cooker, then gets tender cheese tortellini and bright spinach at the finish.

270 min

6 servings

Ingredients

1 lb Italian sausage

1 medium yellow onion, diced

3 garlic cloves

2 (14.5 oz) cans diced tomatoes with juices

4 cups low-sodium chicken broth

1 tsp dried Italian seasoning

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes

9 oz refrigerated cheese tortellini

4 cups baby spinach, plus grated Parmesan or dairy-free Parmesan for serving

Large skillet · 5- to 6-quart slow cooker · Wooden spoon · Ladle

Protect the tortellini

Do not add tortellini with the broth; its short finish keeps the pasta tender and intact.

Choose your garnish

Parmesan adds richness, while dairy-free Parmesan makes the finishing garnish dairy-free.

01. Brown the sausage over medium-high heat for 7 minutes, breaking it into small crumbles until no pink remains.

02. Cook the onion over medium heat for 5 minutes, then stir in garlic for 30 seconds so it stays fragrant rather than browned.

03. Move the skillet mixture to a 5- to 6-quart slow cooker with canned tomatoes, broth, Italian seasoning, salt, and red pepper flakes.

04. Cover and cook on low for 4 hours, until the broth is savory and the sausage is tender.

05. Stir in tortellini and cook on high for 8 minutes; stop when it is tender but still springy.

06. Stir in spinach and let it wilt off heat for 2 minutes so it remains bright green.

07. Ladle into bowls and finish with grated Parmesan, or dairy-free Parmesan for a dairy-free garnish.