Ingredients
Scale
- 1 pound ground italian sausage
- 1 medium onion, diced
- 1 yellow or orange bell pepper, diced
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 1 24 oz jar marinara sauce
- 2 cups beef broth
- 1 teaspoon italian seasoning
- 1 9 oz package refrigerated cheese tortellini
- 1 cup baby spinach or chopped kale
- ½ cup heavy cream
- parmesan cheese for serving
Instructions
- Brown sausage in a skillet over medium heat until cooked through, and drain excess grease.
- Add sausage, onion, bell pepper, zucchini, garlic, marinara, beef broth, and seasonings to slow cooker, and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
- Stir in tortellini and cook on high for 20-30 minutes, until pasta is tender.
- Add spinach and heavy cream, stirring until combined and warmed through.
- Taste and adjust seasoning as needed.
- Serve topped with Parmesan cheese.
Notes
For a vegetarian option, substitute sausage with veggie sausage and beef broth with vegetable broth.
Feel free to add your favorite vegetables like carrots or mushrooms for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg