Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Add Cream and Tortellini
About 30 minutes before serving, stir in the heavy cream and tortellini. Cover and cook on high for an additional 30 minutes, or until the tortellini is tender.
Finish with Spinach
In the last 5-10 minutes, stir in the fresh spinach until wilted.
Serve
Ladle the soup into bowls and top with grated Parmesan cheese. Serve with crusty bread or garlic toast for a complete meal.
Tips:
Vegetarian Option: Substitute sausage with plant-based sausage or leave it out altogether. Use vegetable broth for the base.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini may absorb liquid over time, so you might need to add a splash of broth or water when reheating.
Make it Spicy: Add extra crushed red pepper flakes or use hot Italian sausage.
Enjoy your warm, hearty soup!
