1 cup chopped onion

2 tbsp minced garlic

1 tbsp Italian seasoning

7 cups chicken broth

1 (28 oz) can diced tomatoes, undrained

1 (14 oz) can diced tomatoes, undrained

1 lb uncooked Italian sausage (mild or spicy)

10 oz frozen or fresh cheese tortellini

1/2 cup freshly shredded Parmesan cheese

4 cups fresh baby spinach

3/4 cup heavy whipping cream (optional)

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

In a skillet over medium heat, cook sausage until browned, breaking it up with a spoon. Drain excess grease.
Add sausage to the crock pot with onion, garlic, Italian seasoning, chicken broth, and both cans of diced tomatoes (with juices). Stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until onions are tender and flavors meld.
About 30 minutes before serving, stir in tortellini and baby spinach. If using frozen tortellini, no need to thaw.
When tortellini are tender, stir in heavy cream (if using) and Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with extra Parmesan if desired.

Use hot or turkey sausage to adjust spice and richness.

Make it vegetarian by substituting sausage with white beans and using vegetable broth.

Add sun-dried tomatoes, zucchini, or bell peppers for extra flavor.

For thicker soup, simmer uncovered for 30 minutes or add a spoonful of tomato paste.

Freeze the base without tortellini for up to 3 months.