Slow-Cooked Cheesy Tortellini (Print Version)
# Ingredients:
→ Meat & Pasta
01 -
¾ pound (375g) sausage links, hot or mild Italian style
02 -
3 cups (250g) cheese-stuffed tortellini, store-bought or frozen
→ Vegetables
03 -
½ onion, chopped small
04 -
2 large carrots, skinned and diced
05 -
2 ribs celery, cut into pieces
06 -
2 cups torn spinach or kale leaves
07 -
3 cloves garlic, crushed fine
→ Liquids & Seasonings
08 -
4 cups chicken stock with reduced salt
09 -
1 cup any heavy or light cream
10 -
2 tablespoons concentrated tomato paste
11 -
1½ teaspoons herbs from Italy mix
12 -
¾ teaspoon table salt
13 -
¼ cup grated Parmesan, finely shredded
# Instructions:
01 -
Sauté the Italian sausage with diced onion in a big pan over medium-high flame until fully browned. You can pour off extra grease if you want.
02 -
Toss in the tomato paste, herbs from Italy, minced garlic and salt into your pan. Let everything cook together about 2 minutes.
03 -
Move your meat mixture to a 4-6 quart crockpot. Pour in the stock, then add your chopped carrots and celery.
04 -
Put the lid on and let it simmer on low for 5-6 hours or high for 2-3 hours until your veggies get soft.
05 -
Mix in your tortellini, leafy greens, cream and Parmesan. Let it bubble for another 10-15 minutes until pasta reaches that perfect tender bite.
# Notes:
01 -
Chicken pieces or white beans work great instead of sausage
02 -
Light, heavy, or half-and-half cream all do the job
03 -
Other pasta types work too, but cook them separately unless they're fresh