Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 oz refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Brown the sausage in a skillet over medium heat, breaking it into small pieces.
- Drain excess fat and transfer the sausage to a crockpot.
- Add onion, garlic, diced tomatoes, chicken broth, basil, oregano, salt, and pepper to the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add tortellini and spinach to the crockpot, stir, and cook for an additional 20 minutes on high.
- Serve hot, garnished with Parmesan cheese.
Notes
- Use pre-cooked sausage to save time.
- Substitute spinach with kale if preferred.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg