Slow-Cooker Creamy Tortellini and Sausage Soup

Prep 20 min
Total 3 hr 45 min
Ingredients 11
Servings 6

Packed with Italian sausage, cheese tortellini, baby spinach, carrots and onion, this hearty, comforting slow-cooker soup is an ideal meal for chilly weather. You’ll look forward to every bowl (and spoonful!) while it simmers during the day. MORE+ LESS-

By Pillsbury Kitchens

Updated December 18, 2018

Make with

Progresso Broth

Ingredients

lb bulk Italian sausage

cup chopped carrots (about 2 large)

1/2

cup chopped onion

tablespoon chopped garlic

carton (32 oz) Progresso™ chicken broth

1/4

teaspoon salt

1/4

teaspoon crushed red pepper flakes

package (9 oz) refrigerated cheese tortellini

package (5 oz) fresh baby spinach leaves

cups heavy whipping cream

Grated Parmesan cheese, if desired

Steps

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1

In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium-high heat until no longer pink; drain. Transfer to 5- to 6-quart slow cooker.
2

Add carrots, onion, garlic, chicken broth, salt and pepper flakes to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until vegetables are tender.
3

Stir in tortellini; cook covered on High heat setting 15 minutes. Stir in spinach and whipping cream; continue cooking 5 to 10 minutes or until spinach is wilted and mixture is heated through. Garnish with grated Parmesan before serving.

Try substituting refrigerated spinach cheese tortellini in place of the cheese tortellini.
Increase the crushed red pepper flakes to 1/2 teaspoon for a spicier version of this soup. Or leave this ingredient out entirely if you don’t care for spicy foods.
Store leftover soup covered in refrigerator for up to 5 days.
This soup pairs perfectly with some Pillsbury™ French bread.