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Crockpot Fall Tortellini Soup with sausage and cozy autumn spices

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A cozy fall soup with sausage, cheese tortellini, and tender greens in a creamy tomato broth—perfect for chilly evenings.

Ingredients

Scale

  • 1 lb Italian sausage (mild or hot)

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 (14.5 oz) can diced tomatoes

  • 4 cups chicken broth (low sodium)

  • 1 (9 oz) package cheese tortellini

  • 2 cups chopped kale or spinach

  • 1 tsp Italian seasoning

  • 1/2 cup heavy cream

  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add sausage and brown thoroughly, breaking it up as it cooks.

  • Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook 30 seconds.

  • Stir in tomato paste, cook 1–2 minutes. Add diced tomatoes and broth, scraping the pot bottom.

  • Bring to a boil, reduce heat, and simmer 15–20 minutes.

  • Add tortellini and greens. Simmer for 5–7 minutes, until pasta is tender.

  • Stir in cream. Season with salt and pepper. Serve hot.

Notes

  • For dairy-free, use plant-based cream and tortellini.

  • Make ahead without tortellini for best texture.

  • Serve with crusty bread or Parmesan.

Find it online: https://dryrecipes.com/crockpot-fall-tortellini-soup-with-sausage-and-cozy-autumn-spices/