Ingredients
Meat and Dairy
- 1 lb Italian sausage, browned, drained and chopped
- 8 ounces cream cheese, cubed
Vegetables and Herbs
- 1 15 oz can Italian diced tomatoes (use 2 cans for extra tomato flavor)
- 3-4 cups fresh spinach
Liquids
- 4 cups vegetable or chicken broth (32 oz container)
Pasta
- 1 20 oz bag frozen cheese tortellini
Spices and Seasonings
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian seasoning
- ½ tbsp black pepper
Instructions
- Brown the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain off any excess fat and chop the sausage into bite-sized pieces.
- Combine Ingredients in Crockpot: In the slow cooker, add the browned sausage, Italian diced tomatoes (add the second can if desired), vegetable or chicken broth, garlic powder, onion powder, Italian seasoning, and black pepper. Stir to combine.
- Cook Soup Base: Cover and cook on low heat for 4-6 hours or on high for 2-3 hours, allowing the flavors to meld beautifully.
- Add Cream Cheese and Tortellini: About 30 minutes before serving, stir in the cubed cream cheese until melted and creamy. Then add the frozen tortellini to the crockpot and cook until tender, about 20-30 minutes more.
- Incorporate Spinach: Finally, stir in the fresh spinach and let it wilt in the hot soup for 5 minutes before serving.
- Serve: Ladle the soup into bowls and enjoy a warm, comforting meal brightened with fresh greens and creamy cheese.
Notes
- You can substitute turkey sausage for a leaner option.
- Adjust the amount of black pepper and seasoning to taste.
- If fresh spinach is unavailable, baby spinach or kale can be used.
- Adding a second can of diced tomatoes will intensify the tomato flavor.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker on low) plus 30 minutes additional cooking
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
