I served Creamy Tortellini and Sausage Soup as an appetizer, but it was so hearty that it could have been a stand alone meal. It was so good in fact that my dinner guests came back the next day to eat the leftover’s for lunch! I saw that as the ultimate compliment.
Creamy Tortellini and Sausage Soup can be done in the slow cooker. It runs very close to disobeying my strict SET IT AND FORGET IT rule of “all items need to be assembled in the slow cooker in under 10 minutes” due to browning the sausage. On this date my intentions were to make it in the slow cooker, however when I arrived home 3 hours later than anticipated my cooking methods quickly changed. If you do want to make this in the crock pot, brown sausage and put everything except frozen spinach and tortellini into slow cooker on high. Cook for 3 hours. Add tortellini and spinach and continue to cook for an hour on high.
Time: Slow Cooker- 4 hours on high, stove top- 45 minutes
Serves: 8 for appetizers, 4 for dinner
2. Heat butter in Dutch oven or large pot over medium-high heat. Add garlic to brown, approximately 2-3 minutes. Add reduced fat cream cheese through dried onion stirring continuously until cream cheese is starting to melt, approximately 5 minutes.
3. Add entire can, juice and all, of petite diced tomatoes and condensed tomato soup. Fill empty 10.75 ounce can of soup 3 times with water and pour into Dutch oven or large pot. Bring to a boil. Continue to boil until reduced by a quarter.
4. Add cooked sausage and heat for an additional 2 minutes. Add frozen tortellini and spinach. Stir and continue to boil for 5-7 minutes or until tortellini are cooked all the way through.
5. Ladle into bowls and garnish with pecorino reggiano cheese. Enjoy your Creamy Tortellini and Sausage Soup!