Slow Cooker Sausage Tortelloni Soup
Featuring Heinen’s pillowy tricolor cheese tortelloni mixed with Heinen’s organic beef broth and mild Italian sausage, you are sure to love all the robust, inviting flavors and aromas. Thanks to the help of a handy slow cooker, this soup is so easy to prepare, too!
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
Slow Cooker Sausage Tortelloni Soup
Prep Time15 Minutes
Servings5
Cook Time300 Minutes
Ingredients
1 lb. Heinen's fresh mild Italian sausage, casings removed
½ cup onion, diced
1 Tbsp. garlic, minced
28 oz. can Heinen’s crushed tomatoes
2 cups carrots, sliced ¼-inch thick
32 oz. Heinen’s beef culinary stock
1 Tbsp. Heinen’s dried Italian herb blend
2 tsp. Heinen’s fennel seed
1 tsp. kosher salt, or to taste
Black pepper
9 oz. Heinen’s tricolor cheese tortelloni
5 oz. Heinen’s baby spinach
½ cup Heinen’s half and half
Heinen's 24-month aged Parmigiano Reggiano, grated for serving
Directions
- Brown the sausage in a nonstick skillet over medium heat, crumbling with a wooden spoon. Add the onion and sauté for 5 minutes, or until soft. Stir in the garlic and cook for 30 seconds more. Transfer the sausage mixture to a medium-to-large-size slow cooker.
- Add the crushed tomatoes, carrots, beef broth, dried herbs, salt, and black pepper to taste. Cover and cook on high for 3-4 hours, or low for 7-8 hours.
- After the cook time, remove the lid and stir in the tortelloni and spinach. Cover, set the slow cooker to high heat, and cook for about 20 minutes more, or until the tortelloni is heated through. Be careful not to overcook the tortelloni.
- Season the soup to taste with additional salt and pepper. Turn off the heat and stir in the half and half. Serve topped with grated parmesan.
15 minutes
Prep Time
300 minutes
Cook Time
5
Servings
Directions
- Brown the sausage in a nonstick skillet over medium heat, crumbling with a wooden spoon. Add the onion and sauté for 5 minutes, or until soft. Stir in the garlic and cook for 30 seconds more. Transfer the sausage mixture to a medium-to-large-size slow cooker.
- Add the crushed tomatoes, carrots, beef broth, dried herbs, salt, and black pepper to taste. Cover and cook on high for 3-4 hours, or low for 7-8 hours.
- After the cook time, remove the lid and stir in the tortelloni and spinach. Cover, set the slow cooker to high heat, and cook for about 20 minutes more, or until the tortelloni is heated through. Be careful not to overcook the tortelloni.
- Season the soup to taste with additional salt and pepper. Turn off the heat and stir in the half and half. Serve topped with grated parmesan.
