Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Italian Sausage (Mild or Hot, casings removed)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 1 (14.5 oz) can Diced Tomatoes (Undrained)
  • 1/4 cup Sun-Dried Tomatoes, chopped (oil drained)
  • 4 cups Chicken Broth (Low Sodium)
  • Salt and Black Pepper, to taste
  • 20 oz Fresh or Refrigerated Tortellini (Cheese or meat-filled)
  • 5 oz Fresh Spinach, roughly chopped
  • 1/2 cup Heavy Cream
  • 1/2 cup Parmesan Cheese, freshly grated (plus extra for serving)

Instructions:

  1. Sauté the Sausage: Heat olive oil in a skillet over medium-high heat. Add the Italian sausage and break it up. Cook until thoroughly browned (about 6–8 minutes). Drain off any excess fat from the pan.
  2. Add Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and cook until softened (about 3 minutes). Stir in the minced garlic, dried basil, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Transfer to Slow Cooker: Spoon the sausage and aromatic mixture from the skillet into the slow cooker basin.
  4. Combine Core Ingredients: Pour in the diced tomatoes (undrained), chopped sun-dried tomatoes, and the chicken broth. Stir everything well to combine.
  5. Season: Add a generous pinch of salt and pepper. Start conservatively, as the sausage and broth contain sodium.
  6. Set and Forget: Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours.
  7. Add Tortellini and Greens: When the main cook time is complete, increase the heat to HIGH (if it was on LOW). Stir in the refrigerated or fresh tortellini and the fresh spinach.
  8. Cook Until Tender: Cover and cook for an additional 15–20 minutes. The tortellini should be floating and perfectly tender, and the spinach should be wilted.
  9. Stir in Dairy and Cheese: Turn the slow cooker off. Stir in the heavy cream and the grated Parmesan cheese. Stir gently until the soup is creamy and uniform in colour.
  10. Rest and Serve: Allow the soup to stand for 5–10 minutes before serving. Serve immediately with extra grated Parmesan cheese.