Slow Cooker Tortellini Soup
Slow Cooker Tortellini Soup Meal Prep Recipe
Overview
This hearty Slow Cooker Tortellini Soup is perfect for meal prepping. It’s a cozy, comforting dish packed with crumbled sausage, cheese tortellini, and leafy greens—all simmered in a rich, creamy broth. Plus, it’s easy to make in bulk, store, and reheat for busy weeknights.
Time-Saving Tips
- Batch Cooking: Double the recipe to make enough soup for the week. You can store portions in your freezer for later.
- Prep Ahead: Portion out all your ingredients (like diced onions, minced garlic, and chopped kale) the night before. Store them in airtight containers in the fridge so they’re ready to go in the morning.
- Utilize Leftovers: Make extra tortellini to toss into your soup for a quick, filling meal.
Ingredients List
- 1 tbsp olive oil
- 1 lb Italian sausage, casing removed
- 3 cups low-sodium chicken stock
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 (3 in) piece Parmesan rind (optional)
- Kosher salt and black pepper to taste
- 1 (9 oz) package of refrigerated three-cheese tortellini
- ½ bunch of kale, stems removed and leaves chopped
- ½ cup heavy cream
- Fresh basil, chopped for garnish
- Shaved Parmesan for serving
Meal Prep Instructions
-
Morning Prep:
- Heat olive oil in a skillet over medium-high heat. Add the sausage and cook until browned, about 3-5 minutes.
- Transfer the cooked sausage into your slow cooker.
- Stir in chicken stock, diced tomatoes, tomato sauce, onion, garlic, Italian seasoning, and Parmesan rind. Season with salt and pepper to taste.
-
Slow Cook:
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Finishing Touches (When Ready to Eat):
- About 30 minutes before serving, stir in the tortellini, kale, and heavy cream. Cover and cook on high until the tortellini is tender, about 20-30 minutes.
- Stir in fresh basil before serving and season with additional salt and pepper if needed.
Storage Options
- Refrigerator: Store soup in airtight containers for up to 4 days.
- Freezer: Freeze portions without adding tortellini and kale. They can become mushy during thawing. Store in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating. Cook fresh tortellini and kale before serving.
Reheating Tips
- For best results, reheat in a saucepan on the stove, adding a splash of broth if the soup is too thick. You can also use the microwave, heating in 1-2 minute intervals until hot.
Serving Suggestions
Pair your tortellini soup with easy no-knead bread or garlic roasted broccoli for a complete meal that’s quick, satisfying, and perfect for leftovers!
By following these convenient meal prep strategies, you’ll have a flavorful Slow Cooker Tortellini Soup ready to warm your days all week long. Enjoy!