Ingredients:

  • 1 lb Italian Sausage (casing removed)
  • 1 large Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (optional)
  • 4 cups Chicken Broth (low sodium preferred)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (8 oz) can Tomato Sauce
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 (19 oz) package refrigerated Cheese Tortellini
  • 1/2 cup Heavy Cream
  • 1/2 cup grated Parmesan Cheese (plus extra for serving)
  • 1/4 cup fresh Parsley, chopped (for garnish)

Instructions:

  1. In a skillet over medium-high heat, crumble and cook the Italian sausage until fully browned. Drain off excess grease.
  2. If desired, add the chopped onion to the residual sausage drippings and cook until softened (about 5 minutes). Add garlic, Italian seasoning, oregano, and red pepper flakes; cook for 1 minute until fragrant.
  3. Transfer the cooked sausage and sautéed aromatics (if used) into the slow cooker basin. Add chicken broth, diced tomatoes (undrained), tomato sauce, balsamic vinegar, salt, and pepper. Stir everything well to combine.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  5. About 30 minutes before serving, stir in the refrigerated tortellini. Continue cooking until the pasta is tender (usually 20-30 minutes on HIGH).
  6. Turn the slow cooker to the 'Keep Warm' setting. Stir in the heavy cream and grated Parmesan cheese until fully melted and the soup thickens slightly. Taste and adjust seasoning as needed.
  7. Ladle into bowls, garnish generously with fresh parsley and extra Parmesan, and serve hot with crusty bread.