Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups fresh spinach leaves
- 1 package (9 ounces) refrigerated cheese tortellini
- Salt and pepper to taste
- Parmesan cheese, for serving
Feel free to personalize this soup with your favorite veggies or swap in turkey sausage for a lighter version. If you’re feeling adventurous, a pinch of red pepper flakes can add a little kick!
Instructions
- In a skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. This should take about 5 to 7 minutes. Drain any excess fat.
- Add the chopped onion and garlic to the skillet, cooking until the onion is translucent, approximately 3 minutes.
- Transfer the sausage, onion, and garlic to your slow cooker.
- Add the chicken broth, diced tomatoes, basil, and oregano to the slow cooker. Stir to combine.
- Set your crockpot to low and let the soup cook for 5 to 6 hours. This is where the magic happens!
- About 30 minutes before serving, add the tortellini and spinach. Stir well and cover, allowing the pasta to cook through.
- Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese.
One of the joys of this recipe is its simplicity—it’s as easy as setting it up and letting the crockpot work its wonders while you enjoy the day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International