Crockpot Italian Tortellini Soup

It’s soup season and what could be better than a bowl full of hot Italian Tortellini Soup. Especially if you make the Pillsbury Bacon Cheese Jalapeño Pull-apart Bread to eat it with. Serves 10-12 Total Time 4 hours 20 minutes

Ingredients:

• 3 28 ounce cans crushed tomatoes
• 2 tablespoons olive oil 
• 6 cups chicken broth
• 1 yellow onion finely chopped
• 1 1/2 pounds sweet or spicy Italian sausage
• 1 tablespoon garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 2 cup spinach roughly chopped
• 1 cup heavy cream or half-n-half milk 
• 1 cup grated parmesan cheese plus more for topping
• 1 9 ounce package Three Cheese Tortellini

Directions:

1. In a large skillet add 2 tablespoons oil, sausage, onion and garlic. Roughly chop while the sausage is cooking and cook over medium-high heat until the sausage is completely cooked through, about 8-10 minutes. 
2. Once sausage is cooked remove from heat and drain excess grease, if you desire.
3. In a 6 qt. crockpot add chicken broth, crushed tomatoes, cooked sausage and all of the seasonings.
4. Close the lid and cook on high for 2-3 hours or low 4-5.
5. Add heavy cream, shredded parmesan cheese and tortellini and cook for another 20 minutes.
6. Then add chopped spinach and cook another 10 minutes.
7. Once cooked, serve and garnish with more cheese if you so desire. Yum Yum!