3 Sweet Italian Sausages, casings removed (you can cut the casing off at home)
1 Medium Onion diced
2 Carrots peeled & diced
1-2 Stalks Celery diced
3-4 Garlic Cloves, pressed or finely chopped
Optional: 1/4 cup dry White Wine to deglaze pan
1 14-ounce Can Diced Tomatoes
8 c. Chicken Stock, *Low sodium, since sausage meat can be already salty
Freshly ground Black Pepper
2 c. Baby Spinach leaves (Baby Kale *without stalks* can be substituted)
1 pound Fresh 3-cheese Tortellini
Freshly ground black pepper
Optional: Fresh Flat-leaf Italian Parsley
Grated Parmesan cheese to garnish
Directions
Heat a skillet (nonstick makes it easier) on Medium-high heat. (Optional: Add a bit of olive oil or butter to pan.) Add the sausage meat without the casings, and cook breaking up the meat into small pieces, stirring occasionally until browned.
Add the onion, carrots & celery and cook for 3-5 minutes. Then add the garlic & season with freshly ground black pepper. Cook for another 2 minutes. Optional: Add the white wine to deglaze/scrape up bits on the bottom of the pan, cooking until wine has mostly or fully evaporated.
Transfer the sausage & vegetables to the insert of a slow cooker or dutch oven. Add the diced tomatoes with only a little bit of their extra juice, and add all 8 cups of the chicken broth. Cover with the lid and set the cooker to Medium, and cook for 1 hour, Then after the first hour turn temp to Low, & cook the soup on Low for the remaining 2 hours. (NOTE: Total cooking time is 3 hours. You can set temp to Low & cook on Low the entire time if you browned the sausage fully & if your slow cooker temp is accurate.)
About 30 minutes ahead of when you'll serve the soup: Add the Tortellini & half the Spinach (or if using kale, all of the kale without stalks) to the slow cooker and let cook for 30 minutes. Stir in the parsley & other half of the spinach. Taste to check salt & pepper flavor, adjust as needed.
When the Tortellini is cooked thru, Ladle the soup into bowls & sprinkle with parmesan cheese. Enjoy!
Serving note: Serve with Toasted Rustic Bread on the side.
Why did you choose to submit this recipe?
"During Winter Vacay I prepared this Tortellini Soup for my children, & they gave it an enthusiastic thumbs up (they are discerning!) It's satisfying enough for heartier appetites, yet light enough for smaller appetites. The broth base & added greens at the end keep it healthy. Also, fairly easy to make & can be made ahead." -Jennifer Hearn