marilynpeight
Recently my family has been loving various versions of this Italian tortellini soup made with sausage, spinach and cream. This recipe adds lots of veggies to the soup, as well as a great flavor from the sausage, cumin and garlic. My kid’s favorite part is the tortellini and sausage, we like to use cheese or mushroom tortellini, but meat tortellini is also delicious in this soup. Tortellini pasta can be found dried or frozen in most supermarkets and grocery stores.
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Slow cooker Mushroom Tortellini soup (with spinach and cream)
Equipment
- 7 quart slow cooker (linked below)
- measuring cups (linked below)
- Cutting board (linked below)
- Skillet (linked below)
Ingredients
- 1 pound loose sausage
- 1/2 cup diced onion white or yellow
- 2-3 garlic cloves, minced optional
- 1 cup diced tomato
- 4 oz. canned mushroom pieces
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper to taste *see note
- 3 1/2 cups chicken broth
- 1 3/4 cups tomato juice *see note
- 8.8 oz. mushroom or cheese filled tortellini
- 1-2 cups spinach packed
- 1 cup heavy cream
Instructions
- Cook the sausage in a large skillet, then drain off the grease and place the sausage into a 6-7 quart slow cooker. Add veggies, cumin, and garlic powder, then season with salt and pepper.
- Pour chicken broth and tomato juice (*see note) over the veggies, then stir to combine. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the veggies have softened and the soup is fragrant.
- Add spinach and tortellini at the last 30-60 minutes of slow cooking. Once the tortellini has softened and is cooked through, stir in heavy cream and additional salt and pepper if needed, then serve and enjoy!
Notes
Equipment for this Slow Cooker Mushroom Tortellini Soup:
- 7 quart crockpot I like to use my seven quart crockpot for making this tortellini soup in as this recipe makes a nice amount.
- Measuring cups Measuring cups are needed to measure the exact amounts of veggies, broth and cream into this tortellini soup.
- Cutting board I prefer to use plastic cutting boards, because mine are dishwasher friendly and low maintenance.
- Skillet A large skillet with a lid is nice to have for frying up the sausage and more.
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Ingredients needed for this mushroom tortellini soup: Chicken broth, tomato juice, heavy cream, cumin, garlic powder, tortellini pasta, spinach, sausage, diced tomato, diced onion, garlic, salt and pepper (not shown) and mushroom pieces.
Note*
Soup is quite versatile and forgiving. Feel free to add or subtract from any of the veggies or seasonings listed above. To make the soup more creamy you can add substitute tomato paste for some of the tomato juice.
Step 1: Cook and drain the sausage (if needed), then place into a large slow cooker and add diced tomatoes and onion, minced garlic, mushroom pieces and seasonings. Season with salt and pepper.
Note*
I personally made the mistake of not draining the sausage after cooking it, then the soup ended up a bit greasy (I also used homemade sausage, which probably didn’t help). My family doesn’t mind a little grease in the soup (personally I find it adds to the flavor), but if you prefer to remove the grease after the soup is cooked, you can skim it off the top with a paper towel or fine mesh sieve.
Step 2: Add chicken broth and tomato juice to the crockpot, then stir everything together to combine the seasonings into the meat and veggies. Cover and cook as directed in the recipe card.
Step 3: Add spinach and tortellini at the last 30-60 minutes of slow cooking and allow to cook until the tortellini is softened (my tortellini is usually cooked through by 30 minutes on low).
Step 3 continued: Once the spinach and tortellini have cooked, add the heavy cream and additional salt and pepper if needed.
Serve and enjoy! We like to pair our tortellini soup with homemade garlic bread made from Italian or French bread. To make the garlic bread: Slice the bread of your choice and spread butter over top. Season lightly with garlic powder and dried parsley flakes, then toast in the broiler until golden.
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