Slow Cooker Creamy Tortellini Soup
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10 people
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Calories
485 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Slow Cooker Creamy Tortellini Soup
Description
The soup begins with browning Italian sausage for a flavorful meat base, then combined in the slow cooker with onion, carrot, celery, garlic, Italian seasoning, bouillon powder, salt, and broth. It cooks covered for several hours to meld flavors and tenderize the vegetables. After simmering, a cornstarch mixture is stirred in with evaporated milk to thicken the broth, and dried three-cheese tortellini is added to cook through. Finally, fresh baby spinach is submerged in the hot soup to wilt gently before finishing with milk to adjust consistency.
The flavor is savory and herbaceous with the richness of sausage and cheese tortellini blending into a creamy, smooth broth. The slow cooker method deepens the taste, and the pasta adds body and substance. The spinach brightens the final dish with freshness.
This soup suits a wholesome lunch or dinner, especially when paired with crusty warmed bread to soak up the broth. It can be adapted with different ground meats and broths as desired.
Notes emphasize that the soup thickens as it cools, so additional milk may be needed when reheating to maintain creaminess. Sausage can be substituted with other ground meats or omitted for a vegetarian version.
Ingredients
- 1 pound Italian sausage or ground chicken, turkey or beef, browned, ground
- 1 onion chopped
- 2 carrot chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder or chicken
- ½ teaspoon salt
- 4 cups beef broth or chicken or vegetable broth -- I use low sodium
- ¼ cup cornstarch mixed and dissolved in ¼ cup water
- 36 ounces evaporated milk or half and half
- 12 ounce three cheese tortellini I used dried not fresh; choose any flavour you like, packet
- 5 cups spinach fresh baby
- 1 cup milk
Instructions
- Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
- Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
- Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
- Serve with crusty warmed bread
Notes
- Italian sausage adds distinctive flavor but can be substituted with ground chicken, turkey, beef, or omitted for vegetarian versions.
- The soup thickens as it cools; add extra milk when reheating to restore a creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 88mg | 29% |
| Sodium | 1.352mg | 0% |
| Potassium | 666mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 3.801IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 391mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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