I love soups in the crockpot in the Fall. I pretty much live for that all year long. So I’m forever searching for new combinations that I think my family would enjoy. I’ve had this recipe for years, it’s one that I pulled out of a church cookbook that was passed on to me by my mother once upon a time.
The original recipe had no meat and didn’t include the tortellini, which meant there was a zero percent chance my family would eat it. So I tweaked it and I’m pleased to report that it came out fantastic. The kids were skeptical but they ate it.
2 cans chicken broth
1 lb Italian sausage, cooked
2 cans diced tomatoes with basil, oregano, and garlic, undrained
2 cans (8oz each) tomato sauce
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 pkg frozen cheese tortellini
1 cup shredded Parmesan cheese
1. Combine first 8 ingredients in crockpot.
2. Cover and cook on Low for 5 hours.
3. Cook tortellini as directed on package.
4. Add tortellini to crockpot.
5. Cover and continue cooking on Low for 30 minutes.
6. Serve topped with Parmesan cheese.
I will definitely be adding this soup to my Fall rotation for Football Sundays! It’s packed full of vegetables and even more flavor!