Well, it’s definitely soup weather. Especially Slow Cooker Creamy Tortellini & Sausage Soup. This creamy soup combines sausage, spinach, tomatoes, carrots, and cheese tortellini to create an easy crockpot meal for cold nights like this one.
In my last post, I joked about not being surprised if we had a blizzard next, after waking up to a dusting of snow in mid-October yesterday. Because, 2020.
Well, guess what? 😫
While I was at work the next day, I got this alert on phone:
I mean, really.
We ended up with between 3 and 9.5 inches of snow in areas all around here. I hadn’t even pulled my winter coat out yet! I had no snow scraper in my car yet! It’s mid-OCTOBER. I wasn’t ready for this.
And now, it’s supposed to be in the 70s by later this week. I guess even Mother Nature has lost her mind this year.
So, it seems clear that we’re going to need lots of cozy soup recipes over the next few months to help us cope. Let me fix you up with a good one…
Let’s Make Some Slow Cooker Creamy Tortellini & Sausage Soup
Here’s what you’ll need….
Start by sautéeing your sausage until it’s browned. I used these fully cooked Italian sausage links, but you could also use ground sausage. Just make sure you brown it until it’s cooked all the way through.
Remove the cooked sausage from the pan, but leave the fat. Use that to sautée the diced veggies. The recipe calls for celery, but I didn’t have any, but if you do, toss it in now too.
Slow Cooker or Stovetop
Add everything to your slow cooker next, except for the half & half (or cream) and spinach.
I put mine in the slow cooker, because it let me go about my day without having to tend to it, but you could easily do this on the stovetop too. Plan for about 4 hours on low in the slow cooker. If you do it on the stovetop, it will be ready in about 30-45 minutes on a medium-low simmer.
I was super excited to use the basil I dried from my herb garden this year!
In the Last Hour…
In the last hour of the slow cooker, add in the half & half and spinach, and let cook for one more hour on low. As you can see, even though I had purchased a brand new bag of spinach just for this soup, I forgot to add it in. 😩
We were halfway through dinner when it hit me! It was still delish without the spinach, but next time I will for sure add it. It’s good to know this soup was still wonderful with no spinach though, in case you have a picky non-spinach eater in your family. 😆
If you’re making your soup on the stovetop, just let it simmer long enough for the cream to heat through and the spinach to wilt before serving.
Serving Slow Cooker Creamy Tortellini & Sausage Soup.
A sprinkle of parmesan cheese on top, and some crusty bread for dipping is all you need to finish this off. I’m kind of obsessed with this Easy Beer Bread recipe right now, which would also be fabulous to serve alongside this soup.
The creamy sauce, tender tortellini, and slight spiciness of the Italian sausage all blend so well together.
Creamy Tortellini & Sausage Soup
- Slow Cooker
- 1 pound fully cooked Italian sausage links sliced
- ½ of a sweet onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 1 clove fresh garlic minced
- 32 oz chicken stock
- 4 oz cream cheese
- 2 cups half and half or heavy cream
- 1 can diced tomatoes 14 oz
- 1 bag frozen cheese tortellini 19 oz
- 4 oz fresh spinach about half a bag
- ¾ tsp ground black pepper
- ½ tsp dried basil
- ½ tsp oregano
- In a large sauté pan over medium high heat, add the sliced sausage and stir as it browns.
- After the sausage browns, about five minutes, move the sausage to the slow cooker, but leave the fat in the pan.
- Add the onion, carrot, celery and garlic to the pan, and cook over medium heat until slightly browned and almost tender, about 5-8 minutes.
- Add the sautéed veggies to the slow cooker, along with all other ingredients except for the cream and spinach. Stir.
- Set the slow cooker to low and cook for 3-4 hours. In the last hour of cooking, add the cream and spinach and allow to heat through for one more hour.
- Serve with a sprinkle of parmesan cheese on top, and some crusty bread on the side for dipping.
Even though the weather is turning colder, we aren’t ready to let go of eating outside yet, so turned on the fireplace in the screen porch, and let these two antique oil lamps.
We have one that belonged to Mark’s parents, and one that belonged to my parents. This was the perfect evening to fill them with oil, and try them out. I’m sure neither had been lit for at least 50 years.
It was so cozy, we stayed out there for quite a while after dinner was over and the sun had set.
And that’s the beauty of a simple meal like this one. It allows you to have time to do more of the things you enjoy.
Wishing you warm soup and cozy evenings,
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More soup recipes from The House on Silverado!
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