Spinach, Sausage & Tomato Tortellini Soup
This soup is super easy to make and can be made on the stove top, in an instant pot or slow cooker. The stove top method can be found in the notes section at the bottom of this recipe
Equipment
- dutch oven, slow cooker or instant pot
Ingredients
- 1 lb breakfast sausage or Italian sausage*
- 1 32-oz container chicken broth
- 1 28-oz can petite diced tomatoes
- 2 10.5-oz cans tomato soup
- 2 8-oz containers chive and onion cream cheese spread, softened
- 1 20-oz package refrigerated cheese tortellini, uncooked
- 1/2 bag fresh baby spinach
- grated Parmesan cheese
Instructions
- In an instant pot on saute mode, or in a skillet on medium, cook sausage until browned, breaking up into small pieces. Drain excess grease. Transfer cooked sausage to slow cooker or turn instant pot to slow cook mode
- Add chicken broth, tomatoes and tomato soup to pot. Cover and cook on LOW 6 to 8 hours.
- Thirty minutes before serving stir in cream cheese and stir. Add spinach and stir then add cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.
- Serve soup in bowls and garnish with Parmesan and Cheesy Tomato Panini for dipping
Notes
If cooking stove top, brown sausage in a dutch oven or large pot. Drain excess grease. Add tomato soup, diced tomatoes, and chicken broth. Stir well. Bring the soup to a boil. Reduce to medium heat and simmer for 20 minutes. Add cream cheese to the soup and whisk to incorporate. Add uncooked cheese tortellini pasta and cook until the pasta is tender.
*Omit sausage if you want a meatless soup