The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
With temps starting to drop, it’s time to sub soup back into the dinner rotation!
This soup is so easy to prepare with the help of a handy slow cooker. While it can be fully prepared on the stovetop, simmering the soup for hours in your slow cooker allows the flavors to meld and builds a delicious base for the tortellini.
After cooking the soup on high for 3 to 4 hours, or low for 7 to 8 hours, you’ll stir in Heinen’s fresh cheese tortellini and fresh spinach during the last 20 minutes of the cook time. Be sure not to add the tortellini at the start as it’s quick to overcook.
- Cook time:
- Prep time:
- Total time:
- 1 lb. fresh mild Italian sausage, casings removed
- ½ cup onion, diced
- 1 Tbsp. garlic, minced
- 28 oz. can Heinen’s crushed tomatoes
- 2 cups carrots, sliced ¼-inch thick
- 32 oz. Heinen’s beef culinary stock
- 1 Tbsp. Heinen’s dried Italian herb blend
- 2 tsp. Heinen’s fennel seed
- 1 tsp. kosher salt, or to taste
- Black pepper
- 9 oz. Heinen’s tricolor cheese tortellini
- 5 oz. Heinen’s baby spinach
- ½ cup Heinen’s half and half
- Heinen's 24-month aged Parmigiano Reggiano, grated for serving
- Brown the sausage in a nonstick skillet over medium heat, crumbling with a wooden spoon. Add the onion and sauté for 5 minutes, or until soft. Stir in the garlic and cook for 30 seconds more. Transfer the sausage mixture to a medium-to-large-size slow cooker.
- Add the crushed tomatoes, carrots, beef broth, dried herbs, salt and black pepper to taste. Cover and cook on Hight for 3-4 hours, or low for 7-8 hours.
- After the cook time, remove the lid and stir in tortellini and spinach. Cover, set the slow cooker to high heat and cook for about 20 minutes more, or until the tortellini is heated through. Be careful not to overcook the tortellini.
- Season the soup to taste with additional salt and pepper. Turn off the heat and stir in the half and half. Serve topped with grated parmesan.