When I found this recipe, I instantly knew it was a must-try. It totally met my expectations. Super tasty!

This slow cooker creamy tortellini soup with sausage is a comfort in a bowl, perfect for those chilly Midwest evenings. I came across a version of this recipe when trying to recreate a dish my grandmother used to make, but with a modern spin that fits into my hectic work schedule. The creamy base, hearty sausage, and tender tortellini make it a family favorite you'll keep coming back to!

This soup pairs beautifully with a fresh, crisp Caesar salad and a slice of warm, crusty bread to soak up all that delicious creamy broth. You might also want to include some simple steamed veggies on the side to balance out the richness of the soup.

Servings: 6

1 lb Italian sausage (mild or spicy, based on your preference)
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 package (9 oz) refrigerated cheese tortellini
1 cup heavy cream
2 cups fresh spinach, roughly chopped
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese (for serving, optional)

1. In a skillet over medium heat, brown the sausage until fully cooked, breaking it into pieces with a spoon. Drain excess fat.

2. Add the diced onion and minced garlic to the skillet with the sausage. Sauté until the onion becomes translucent, about 5 minutes.

3. Transfer the sausage mixture to your slow cooker.

4. Pour in the chicken broth and add the diced tomatoes, dried basil, and dried oregano. Stir to combine.

5. Cover and cook on low for 6 hours or on high for 3 hours.

6. About 30 minutes before serving, add the cheese tortellini, heavy cream, and chopped spinach. Stir well to combine.

7. Continue to cook on low for the remaining 30 minutes or until the tortellini is tender.

8. Season with salt and pepper to taste.

9. Serve hot, topped with grated Parmesan cheese if desired.