To make the sausage, brown and drain 1 pound of Italian sausage.
One sliced onion
2 minced garlic cloves
one 28-ounce can chopped tomato
9 ounces, one packet chilled tortellini with cheese
Vegetable broth, 4 cups dried basil, 1 teaspoon
Spoonful of dried oregano…
Add seasonings of salt and pepper to taste.
using one cup of heavy cream
2 cups of coarsely chopped fresh spinach
Parmesan cheese, gratin style, to garnish
Follow these steps:
The browned Italian sausage, chopped onion, minced garlic, and diced tomatoes should all be mixed together in a slow cooker.
Toss in the veggie stock and season with salt, pepper, dried oregano, basil, and basil.
Simmer, covered, for six to seven hours, or three to four hours on high heat.
Put the chopped spinach and cheese tortellini in the slow cooker about half an hour before you want to eat it.
Add the heavy cream and mix until fully combined.
Once the tortellini begins to soften, cover and continue cooking on high for an additional 25-30 minutes.
Garnish with grated Parmesan cheese and serve hot. On a cold day, warm up with this rich and savory creamy tortellini soup.