Description
This Slow Cooker Tomato Tortellini Soup is a comforting and hearty dish perfect for any day. Featuring Italian sausage, tender cheese tortellini, and a rich tomato broth mellowed with creamy chive and onion spread, it offers a deliciously easy meal that simmers all day with minimal effort.
Ingredients
Scale
Sausage
- 1 lb Italian sausage, casings removed
Soup Base
- 1 (32 oz) container chicken broth
- 1 (28 oz) can petite diced tomatoes
- 2 (10.5 oz) cans tomato soup
Additional Ingredients
- 2 (8 oz) containers chive and onion cream cheese spread, softened
- 1 (18 oz) package refrigerated cheese tortellini, uncooked
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until it is browned and no longer pink, breaking it apart as it cooks to ensure even browning. This ensures the meat is fully cooked and flavorful before adding to the soup.
- Add the Base Ingredients: Transfer the cooked sausage to the slow cooker. Add chicken broth, the petite diced tomatoes (with their juices), and both cans of tomato soup. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW heat for 6 to 8 hours. This slow simmer allows the flavors to meld and the sausage to infuse the broth with rich taste.
- Add Cream Cheese and Tortellini: After the slow cooking cycle, stir in the softened chive and onion cream cheese spread until it melts into the soup, creating a creamy texture. Then add the refrigerated cheese tortellini, stirring to submerge them in the broth.
- Cook Tortellini: Cover the slow cooker again and set to HIGH. Cook for 15 to 30 minutes, or until the tortellini are tender and cooked through but still hold their shape. Stir occasionally to prevent sticking.
- Serve: Once the tortellini are ready, ladle the soup into bowls and serve warm. Enjoy this rich and comforting tomato tortellini soup as a hearty meal perfect for any day.
Notes
- You can substitute turkey sausage for a leaner option.
- If you prefer a spicier soup, add red pepper flakes when cooking the sausage.
- For a vegetarian version, omit the sausage and use vegetable broth.
- To avoid overcooking tortellini, check firmness at 15 minutes and adjust cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
