Crockpot Italian Sausage & Tortellini Soup

By Bill Hicks • Beef, Chicken, Crockpot, Pork & Sausage, Soups, Chowders & Stews, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

6 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1 Pound mild Italian sausages, casings removed
1/2 Large onion, chopped
2 Carrots, peeled & chopped
4 Cups beef or chicken broth
1/2 Teaspoon dried Italian herb seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 (8 oz) Can tomato sauce with garlic
1 (19 oz) Can tomatoes in juice, chopped
2 Cups mushrooms, sliced
1 (10 oz) Package fresh or frozen cheese-filled tortellini (Buitoni three cheese)
1 Zucchini, quartered lengthwise & sliced thin
2 Tablespoons fresh parsley, chopped
2 Tablespoons grated Parmesan cheese

Instructions

In a large nonstick skillet over medium-high heat, cook sausage 8 to 10 minutes, or until browned, stirring to break up meat. Drain and transfer to crockpot. Add to the cooker onions (next time I will cook them first with the meat), carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 10 hours.
Cook tortellini according to package directions. Drain.
Add zucchini, parsley and tortellini to crockpot and cook on HIGH for 20 minutes; spoon into bowls and top with Parmesan cheese.
In addition to all the above, I added 1 Tablespoon sugar which I find helps to de-acidify the tomatoes somewhat and improves the flavor. I added two drops of hot sauce to my bowl because I like the added "punch". We served it with thick sliced French toast from the broiler.
Crockpot Italian Sausage & Tortellini Soup - Our Family Cookbooks