Another week, another soup. Anyone getting tired of them? I so hope not, as I have no intention on stopping. Soup is my jam on cold days and I’m convinced nothing is better than a homemade bowl of soup to warm you up.
This week I bring you a slow cooker Italian tortellini soup. It’s got all the right things: good, basic ingredients that slow cook all day to yield a satisfying yet healthy dinner. In the end you stir in some fresh tortellini and spinach to give it a little more heartiness and brightness. So. Good.
Get this in your meal rotation this week. I’m writing out the original version for you. I ended up doubling mine for leftovers and to share with friends, although the original version belows makes a really good amount as well. Enjoy!
SLOW COOKER TORTELLINI SOUP
Recipe from ALFS
2 lbs italian sausage (I used chicken)
1 onion, diced
1 zucchini, diced
5 cloves garlic, minced
2 tsp Italian seasing
salt & pepper
red pepper flakes
1 28 ounce can crushed tomatoes
1 14 ounce can diced tomatoes
2 TBS tomato pasta
2 quarts chicken stock
package of fresh tortellini
bag of fresh spinach
parmesan, for topping
Heat a saute pan on the stove with a little olive oil over medium heat. Add in your sausage, breaking it up as you go. Cook a few minutes until roughly browned and add in the onion and zucchini to soften a bit. Then add in garlic for another minute or so. Season with Italian seasoning, salt & pepper, and a pinch of red pepper flakes.
Remove from store and pour into slow cooker. Add in all remaining ingredients, up until the tortellini. Cook on low for 7-8 hours or high for 3-4. Near the last half hour or so, add in the tortellini. Five minutes or so before serving, chop up the spinach roughly and stir in. Serve in deep bowls topped with lots of fresh parmesan. Enjoy!