Slow Cooker Creamy Sausage & Tortellini Soup

Introduction and Story

As the chilly days of winter set in, there’s nothing quite as comforting as a bowl of hot, creamy soup. Imagine coming home after a long day, greeted by the rich aroma of a hearty sausage and tortellini soup simmering away in the slow cooker. This recipe is perfect for those who crave a satisfying and warming meal without spending hours in the kitchen. Inspired by traditional Italian flavors, this creamy sausage and tortellini soup brings together the savory taste of Italian sausage, tender tortellini, and a rich, creamy broth, creating a delightful harmony of flavors that is sure to please the whole family.

Important Considerations

  • Slow Cooker Size: Ensure your slow cooker is large enough to accommodate all ingredients. A 6-quart slow cooker is recommended.
  • Sausage Selection: Use high-quality Italian sausage for the best flavor. You can choose between mild or spicy, depending on your preference.
  • Tortellini: Fresh tortellini is preferred, but frozen tortellini can also be used. Adjust cooking times accordingly.
  • Cream: Use heavy cream for a rich and creamy texture. For a lighter version, half-and-half can be substituted.

Tips and Tricks

  • Browning the Sausage: For an extra layer of flavor, brown the sausage in a skillet before adding it to the slow cooker.
  • Vegetable Prep: Chop the vegetables uniformly to ensure even cooking.
  • Fresh Herbs: Adding fresh herbs like basil or parsley at the end of cooking enhances the flavor and adds a fresh, vibrant touch.
  • Thickening the Soup: If the soup is too thin, mix a tablespoon of cornstarch with water and stir it in during the last hour of cooking.

Ingredients

  • 1 lb (450g) Italian sausage, casings removed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups (475ml) chicken broth
  • 1 can (14.5 oz/410g) diced tomatoes
  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) fresh spinach, roughly chopped
  • 1 package (9 oz/255g) fresh tortellini
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish
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