Ingredients
Scale
- 1 pound ground italian sausage
- 1 medium onion, diced
- 1 yellow or orange bell pepper, diced
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 1 24 oz jar marinara sauce
- 2 cups beef broth
- 1 teaspoon italian seasoning
- 1 9 oz package refrigerated cheese tortellini
- 1 cup baby spinach or chopped kale
- ½ cup heavy cream
- parmesan cheese for serving
Instructions
- In a skillet, brown the sausage over medium heat until fully cooked, then drain excess grease.
- Combine the sausage, onion, bell pepper, zucchini, garlic, marinara, beef broth, and seasonings in the slow cooker, stirring well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Stir in the tortellini and cook on high for an additional 20-30 minutes until the pasta is cooked through.
- Add the spinach and heavy cream, mixing until everything is warmed through and well combined.
- Taste and adjust the seasoning if necessary.
- Serve topped with freshly grated Parmesan cheese.
Notes
Feel free to adjust the vegetables based on your preference or what you have on hand.
For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy option.
This soup can be made ahead of time and stored in the refrigerator for easy meals during the week.
- Prep Time: 15 minutes
- Cook Time: 3 to 8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg