Crock-Pot Sausage & Tortellini Soup

Crockpot Sausage & Tortelinni Soup

In case you’re not aware, slow cooking is all the rage right now.  And given the fast-paced, busy lives most Americans lead, it makes sense why!  You just dump ingredients in a pot, go about your business, and then have a nice meal ready when you are. Well get ready folks…because this is quite possibly the BEST meal I’ve ever made using my crock-pot!

This dish is SO filling and rich and just oh-so-amazing.  Like all crock-pot meals, it’s super easy.  You just toss in ingredients, and let it do it’s thing.  I think I’m developing a love affair with cheese tortellini.  It’s that good.  The sausage, spinach, and tomatoes just give so much flavor to this soup!  The cream cheese makes the soup base thick and creamy.  This is the perfect meal for a cold night, or really ANY night.  I had these leftovers for 3 lunches in a row, and still didn’t get tired of it.  Your family will LOVE this!

Crock-Pot Sausage & Tortellini Soup

Yields: 6 servings

Crock-Pot Sausage & Tortellini Soup

Ingredients

  • 1 (19oz) bag of cheese tortellini
  • 1 (6oz) bag of fresh spinach
  • 2 (14.5 oz) cans of Italian style diced tomatoes, drained
  • 1 block (8 oz) of cream cheese
  • 1 lb. of ground sausage
  • 4 cups of chicken broth

Directions

  1. Brown the sausage in a skillet.
  2. Put all ingredients in crockpot, breaking  the cream cheese into chunks.
  3. Cover and cook on low for 3 hours.  Uncover, stir, and cook for 1 more hour.
http://normalcooking.com/2013/03/09/crock-pot-sausage-tortellini-soup/

Source:  Little Fellows

 

20 thoughts on “Crock-Pot Sausage & Tortellini Soup

  1. I made this yesterday for my husbad and two adult sons. We were setting up our boat canvas shop in snowing and blowing conditions All of us enjoyed it I only used 1/2 the cream cheese My husband only eats cream cheese in cake He still doesn’t know.

    • So glad you all enjoyed it MaryAnn! I’m glad to know it’s still good with 1/2 the cream cheese in case people are looking to reduce calories Your husband sure is missing out with not eating cream cheese, though! It’s one of my favorite ingredients! :)

      • I agree with you on the cream cheese After 40 years of cooking for him I have learned not to reveal the ingredients. LOL.

    • lindsayballen 23 October, 2013 at 4:31 pm - Reply Author

      You can most definitely leave the lid on the last hour. It will just be more soupy. I wanted mine to be thicker and creamier so I left off the lid, but that’s definitely a preference. It will be good either way!

    • lindsayballen 14 February, 2014 at 10:51 am - Reply Author

      I used the refrigerated kind (because that’s all my store carries), but I’m sure you could use frozen too. That’s one of the great things about slow-cookers is you don’t even have to defrost ingredients! The only thing is you might need to adjust the cooking time. Just test the tortellini and make sure they’re fully cooked.

  2. I used chicken Italian sausage, whole wheat tortellini, 3/4 of 8 oz reduced fat cream cheese. This was fantastic! I left the lid on the last hour and the soup still thickened. It was more of a stew rather than a soup. You may want to make adjustments if you are wanting more of a soup like consistency.

    • lindsayballen 16 August, 2014 at 4:03 pm - Reply Author

      Thanks Andre! This is one of my favorite recipes. Once the weather turns cold again, it will be one of the first things I make!

  3. I have made this recipe several times before, it’s always a hit! It is great over the stove too, it only takes about 15 minutes to brown the meat and throw all the ingredients together in a big pot. Great if you are short on time

    • lindsayballen 4 November, 2014 at 7:56 pm - Reply Author

      Thanks Kim! So glad you like it! I’ve never done it on the stovetop before, but I think I’ll try that next time!

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