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Slow Cooker Tomato Tortellini Soup

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Chicken broth, tomato soup, diced tomatoes, Italian sausage, chive & onion cream cheese, and cheese tortellini combine to make a rich, creamy tomato tortellini soup that’s perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1 lb Italian sausage (sweet or hot), casings removed
  • 1 can (10.75 oz) condensed tomato soup
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 4 cups chicken broth
  • 8 oz chive & onion cream cheese, softened
  • 1 package (9 oz) refrigerated or frozen cheese tortellini
  • 1/2 tsp garlic salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • Grated Parmesan cheese, for serving
  • Fresh basil, for garnish

Instructions

  1. In a large skillet over medium-high heat, cook Italian sausage until browned and no longer pink. Drain excess grease and transfer cooked sausage to a 6-quart slow cooker.
  2. Add condensed tomato soup, petite diced tomatoes (with juice), and chicken broth to the slow cooker. Stir to combine. Season with garlic salt and black pepper.
  3. Cover and cook on LOW for 6 to 8 hours.
  4. Stir in the chive & onion cream cheese until fully incorporated into the soup.
  5. Add uncooked cheese tortellini to the slow cooker. Cover and cook on HIGH for 15 to 30 minutes, or until tortellini is tender.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese and fresh basil before serving.

Notes

Use refrigerated or frozen tortellini; no need to thaw before adding. For a lighter version, use turkey Italian sausage and reduced-fat cream cheese. Soup thickens as it sits; add a splash of broth or water when reheating leftovers.

Nutrition

Find it online: https://www.receipster.com/slow-cooker-tomato-tortellini-soup/

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