Slow Cooker Tortellini Sausage Potato Spinach Soup
User Reviews
4.7
Slow Cooker Tortellini Sausage Potato Spinach Soup
Description
Slow Cooker Tortellini Sausage Potato Spinach Soup features peeled chopped potatoes cooked in broth with garlic and dried parsley until tender. After cooking, the potatoes are left chunky or lightly mashed to thicken the base. Cooked sausage, cheese tortellini, half and half, and torn spinach are stirred in and heated until the tortellini is tender and spinach wilted, creating a creamy, hearty soup with varied textures.
The sausage adds richness and spice depending on the variety, balanced by mild potatoes and fresh greens. The half and half imparts creaminess without heaviness, and seasoning is adjusted with salt and pepper to taste.
This soup reheats well and thickens as it cools. Different potato types may alter sweetness and flavor, so adjusting seasoning after addition is helpful. Substitutions like heavy cream or milk with flour are possible for the dairy component. Doubling the recipe is achievable in larger slow cookers, and refrigerated fresh tortellini is preferred over dried for best texture.
Ingredients
- 1 pound peeled chopped sweet potatoes (about 2-3 medium potatoes)
- 1 pound peeled chopped Yukon gold or yellow potatoes (about 3 medium potatoes)
- 3 cups chicken broth I use low-sodium
- ½ tablespoon parsley dried
- 2 cloves garlic finely minced (or 1/2 teaspoon garlic powder)
- ½ to 1 to 1 pound ground sausage regular or spicy, cooked and crumbled (grease drained)
- 9 to 12 to 12 ounce cheese tortellini package
- 2 cups half and half
- 2 to 3 to 3 spinach torn into pieces, fresh, handfuls
- salt to taste
- black pepper to taste
Instructions
- To the insert of a 5- or 6-quart (or similar size) slow cooker, add the potatoes, chicken broth, parsley, and garlic. Cover and cook on low for 5-6 hours or high for 2-3 hours until the potatoes are tender.
- Leave the potatoes in chunks OR lightly mash them in the slow cooker until slightly chunky (I prefer mashing the potatoes lightly).
- Stir in the cooked sausage, tortellini, half and half, and spinach. Cook on high for 20-30 mins until the tortellini is tender. Season to taste with additional salt and pepper! The soup will thicken slightly as it cools (refrigerated leftovers will thicken quite a bit).
Notes
- You can use all sweet potatoes or all Yukon gold potatoes; if using more sweet potatoes, taste and adjust salt and pepper accordingly as sweetness increases.
- Heavy cream can substitute half and half, or milk mixed with flour provides a lighter alternative.
- This recipe can be doubled in an 8-quart slow cooker, though the pot will be quite full.
- Fresh refrigerated cheese tortellini yields better texture than dried pasta in this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 935mg | 39% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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