Ingredients
Step by Step Directions
- In a heavy skillet heat the oil over medium-high heat. Add onion and cook, stirring, until tender, about 4 minutes. Add the garlic and cook until fragrant, 30 second. Transfer to a 2-quart slow cooker.
- Add the Italian sausage to the skillet and cook until lightly browned on both sides, about 4 minutes and transfer to the slow cooker.
- Stir in diced tomatoes, chicken broth, water, and fennel. Cover and cook low for 6 hours.
- After 6 hours, uncover and stir in the spinach, tortellini, and heavy cream. Increase to high setting, cover and continue cooking for an additional 30 minutes or until the tortellini is tender.
- Top the soup with grated parmesan when serving.
Nutrition
The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs
Notes
- Can also cook on the stove top in a dutch oven over medium heat for 2 hours to save time.
- Sautéing vegetables first helps to develop their flavors.
- Be sure to brown the meat before adding the broth.
- To prevent overcooking and becoming too soft, add the tortellini towards the end of the cooking process. They generally only need a few minutes to cook.
- Add the greens towards the end of cooking as well, so they keep their vibrant color and don't become too wilted.
- A sprinkle of freshly grated Parmesan cheese is a perfect finishing touch for a Tuscan tortellini stew.
