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Comforting Sausage Tortellini Stew
Here’s a soup I just can’t get enough of. This easy slow cooker sausage tortellini mix is like a hug for your taste buds. It’s loaded with Italian sausage, pillowy tortellini, plenty of bright veggies, and that rich, creamy tomato base. It all cooks together while you chill, and your kitchen will smell out of this world all day.
Flavor-Packed Soup Perks
This one isn’t your average bowl, friends. You’ve got bold sausage, cheesy tortellini, and lots of veggie goodness coming together in your crockpot for a truly chill mealtime. It’s a perfect go-to for those hectic nights. Bonus — leftovers? Even tastier the next day.
You’ll Need
- All the Greens: Spinach for color and goodness.
- Can’t Forget: Salt and pepper for just the right kick.
- Pasta Pockets: Grab some fresh cheese tortellini for that extra yum.
- Velvety Finish: Heavy cream keeps things super creamy.
- Tasty Base: Go with chicken broth for serious flavor.
- Veggie Crew: Carrots, onion, garlic, and celery for that classic start.
- Savory Hero: Use either spicy or mild Italian sausage, whatever suits you.
- Tomato Burst: A combo of diced and crushed tomatoes is key.
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Your Soup How-To
- Serve It Up
- Taste and add more seasoning if you want. Sprinkle on parmesan and don’t forget the crusty bread for dipping.
- Add The Last Bits
- About 30 minutes before it’s done, mix in tortellini, the cream, and spinach. You’ll want the pasta soft and the greens wilted.
- Slow Cook You’re On
- Lid goes on. Let it go LOW for 6–8 hours or crank it on HIGH for 3–4 hours.
- Fill Up The Pot
- Everything but spinach, cream, and tortellini goes in the crockpot. Stir well.
- Brown Up The Good Stuff
- Break up sausage and onion in a pan. Drain the grease, fry garlic for that amazing aroma.
Winning Soup Tricks
Don’t skip the step where you brown up that sausage. It brings tons of flavor. Always toss in spinach fresh, and wait to add tortellini until near the end so it keeps its bite. If you’re heating up leftovers, splash in a little more broth to loosen things up.
Storing Leftovers
Pop your soup in the fridge for up to four days. Gently reheat, adding extra broth if it’s looking thick. Thinking of freezing? Hold out the cream, spinach, and tortellini until you’re ready to eat.
Boost Your Bowl
I always throw together a Caesar salad on the side and pass around warm bread. Feeling adventurous? Go for a hot Italian sausage, add some red pepper flakes, or try kale instead of spinach. Tweak it however you like — have fun with it!
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Frequently Asked Questions
- → Is frozen tortellini okay to use?
Sure, just let it cook a little longer when you stir it in at the end.
- → Why throw in the tortellini last?
If you put it in early, it’ll get mushy. Adding it right before eating keeps it firm and just right.
- → Can I swap in frozen spinach?
Yup, thaw and squeeze it dry first so you don’t make the soup watery.
- → Not a fan of cream?
No problem! You can leave it out or use half-and-half instead. It’ll still taste great.
- → Best way to keep leftovers?
The tortellini keeps soaking up broth, so maybe store them apart or add a splash of broth when warming it back up. Fresh is always best.