A simple and comforting creamy tomato tortellini soup made in your slow cooker. This easy dump-and-go recipe is perfect for busy weeknights and family dinners.
In a large skillet over medium-high heat, cook the Italian sausage until browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Transfer the sausage, onion, and garlic mixture to your slow cooker.
Add the crushed tomatoes, chicken broth, dried basil, dried oregano, salt, pepper, and tomato sauce to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded.
About 30 minutes before serving, stir in the heavy cream.
Add the refrigerated tortellini to the slow cooker and stir. Cook for another 15-20 minutes, or until the tortellini is tender.
Ladle the soup into bowls and serve immediately, garnished with grated Parmesan cheese and fresh basil.
Notes
For a vegetarian option, omit the sausage and add extra vegetables like spinach or zucchini.
If you prefer a thicker soup, you can add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) in the last 30 minutes of cooking.
This soup freezes well, but it’s best to add the tortellini after reheating to prevent them from becoming mushy.
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