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Slow Cooker Sausage Tortelloni Soup

Slow Cooker Sausage Tortelloni Soup
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Soups are a satisfying and nutritious way to add variety to your dinner lineup. The great thing about this Slow Cooker Sausage Tortelloni Soup is that it offers nutrition and tons of flavor!

Featuring Heinen’s pillowy tricolor cheese tortelloni mixed with Heinen’s organic beef broth and mild Italian sausage, you are sure to love all the robust, inviting flavors and aromas. Thanks to the help of a handy slow cooker, this soup is so easy to prepare, too!

No slow cooker? No problem! This soup can also be made on the stovetop.

A Bowl of Slow Cooker Sausage Tortelloni Soup


Why You’ll Love This Recipe

  • It can be adapted for vegetarians. This soup is packed with vegetarian-friendly ingredients, so if you’re following a plant-based or vegetarian diet, simply omit the sausage and swap the beef broth for vegetable stock to enjoy a delicious, meatless dish.
  • It’s full of flavor. Some soups can end up being bland, but not this one! The rich beef broth mixed with Italian sausage and crushed tomatoes make this a vibrant soup full of bright, savory flavors!
  • Heinen’s tortelloni is the star of the show. Tortelloni is one of the best pastas for soups since its edges get soft and pillowy, but its middle stays al dente and holds its structure. Not to mention, the creamy cheese middle adds an additional layer of flavor and texture! If you have this soup for leftovers, add fresh tortellonii so it tastes just like it did the first day you made it.
Slow Cooker Sausage Tortelloni Soup

Slow Cooker Sausage Tortelloni Soup

Ingredients

  • 1 lb. Heinen's 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 tortelloni
  • 5 oz. Heinen’s baby spinach
  • ½ cup Heinen’s half and half
  • Heinen's 24-month aged Parmigiano Reggiano, grated for serving

Instructions

  1. 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.
  2. Add the crushed tomatoes, carrots, beef broth, dried herbs, salt, and black pepper to taste. Cover and cook on high for 3-4 hours, or low for 7-8 hours.
  3. After the cook time, remove the lid and stir in the tortelloni and spinach. Cover, set the slow cooker to high heat, and cook for about 20 minutes more, or until the tortelloni is heated through. Be careful not to overcook the tortelloni.
  4. 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.
Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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