Slow Cooker Kielbasa Tortellini Soup
Slow Cooker Kielbasa Tortellini Soup is creamy, hearty, and packed with smoky kielbasa, cheesy tortellini, sun-dried tomatoes, and spinach. Let the slow cooker do most of the work, then stir in the creamy ingredients and tortellini for a cozy bowl of soup!
Servings: 6 people
Calories: 816kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about ½ cup)
- 2 tablespoons garlic, minced
- ½ cup dry-packed sun-dried tomatoes, soaked in hot water, drained, chopped
- 3 cups (24 ounces) chicken broth
- 2 cups water
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 cup (238 g) heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed
- 18 ounces fresh cheese tortellini
- 1 cup (30 g) fresh spinach leaves
- Fresh parsley, for garnish, optional
- Freshly grated Parmesan, for serving, optional
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the kielbasa and cook for 3 to 5 minutes per side, or until browned and slightly crispy. Transfer the kielbasa to the bowl of a slow cooker.
- In the same skillet, add the onion and sun-dried tomatoes. Cook for 3 to 5 minutes, until the onion has softened. Add the garlic and cook for 1 minute. Transfer the mixture to the slow cooker.
- Add the chicken broth, water, Cajun seasoning, black pepper, and red pepper flakes to the slow cooker. Stir to combine.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- About 20 to 30 minutes before serving, stir in the heavy cream, cream cheese, and tortellini. Cover and cook on high until the cream cheese melts, the soup is creamy, and the tortellini is tender.
- Stir in the spinach and cook for a few minutes, or until wilted.
- Serve warm, garnished with fresh parsley and grated Parmesan.
Nutrition
Serving: 1portion | Calories: 816kcal