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Crockpot Tomato Tortellini Soup

A close-up of a white bowl filled with crockpot tomato tortellini soup, topped with shredded cheese and parsley.
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A creamy, tomato-based soup with cheese tortellini that simmers hands-off in the slow cooker. This easy dump-and-go recipe is perfect for weeknights and family dinners.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese, for serving
  • Fresh basil, chopped, for serving

Instructions

  1. In a large skillet, brown the Italian sausage over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Transfer the sausage, onion, and garlic mixture to your slow cooker.
  4. Stir in the crushed tomatoes, chicken broth, dried basil, dried oregano, salt, black pepper, and tomato sauce.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. About 30 minutes before serving, stir in the heavy cream and refrigerated tortellini.
  7. Continue to cook until the tortellini are tender.
  8. Serve hot, garnished with grated Parmesan cheese and fresh basil.

Notes

  • For a vegetarian option, omit the sausage and add extra vegetables like spinach or mushrooms.
  • Add the heavy cream and tortellini towards the end of cooking to prevent them from becoming mushy.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-tomato-tortellini-soup/