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Slow Cooker Spinach Tortellini Potato and Sausage Soup

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Monday we had a good amount of snow dump on us here in Utah. We had at least 5 inches here at our house. Between my son and I, we had to clear the drive way 4 times during the day. On cold snow days, I want nothing more but to curl up at home in a cozy blanket with a good book or movie. Then I like to follow that up a meal of hot soup and fresh baked bread. A hot soup like this Slow Cooker Spinach, Tortellini, Potato, and Sausage Soup is just what I need.

This soup is nice and hearty including spinach, potatoes, carrots, tortellini, and sausage in a creamy base. It was perfection for dinner on this cold and snowy day. It’s like a creamier version of a Zuppa Toscana soup with spinach instead of kale. However, you could totally swap the spinach for kale if you’d like. I paired it with a fresh hot loaf of my homemade French bread.

Slow Cooker Spinach Totellini, Potato, and Sausage Soup | realmomkitchen.com
Slow Cooker Spinach, Tortellini, Potato, and Sausage Soup | realmomkitchen.com

Here is what you need to make the

Slow Cooker Spinach, Tortellini, Potato, and Sausage Soup

  • BABY CARROTS
  • YUKON GOLD POTATOES
  • CHICKEN BROTH
  • DRIED PARSLEY
  • GARLIC
  • GROUND SAUSAGE
  • CHEESE TORTELLINI
  • HALF AND HALF
  • FRESH SPINACH
  • SALT AND PEPPER
Slow Cooker Spinach Totellini, Potato, and Sausage Soup | realmomkitchen.com

Slow Cooker Spinach, Tortellini, Potato, and Sausage Soup

Real Mom Kitchen

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Ingredients
  

  • 1 lb diced baby carrots
  • 3 medium Yukon gold diced
  • 3 cups chicken broth
  • ½ Tbsp dried parsley
  • 2 cloves minced garlic
  • 1 lb ground sausage browned and drained
  • 9 to 12 oz cheese tortellini
  • 2 cups half and half
  • 2 to 3 handfuls fresh spinach torn into pieces
  • Salt and pepper to taste

Instructions
 

  • Add the carrots, potatoes, chicken broth, parsley, and garlic to the slow cooker. Cover and cook on low for 5-6 hours until the potatoes are tender.
  • Stir in the cooked sausage, tortellini, half and half, and spinach. Cover and cook on high for 20-30 mins until the tortellini is tender. Season to taste with salt and pepper! The soup will thicken slightly as it cools. Makes 6 servings.
Tried this recipe?Let us know how it was!

Recipe adapted from Mel’s Kitchen Café.

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