Slow Cooker Method

Sauté the Aromatics and Sausage

• Heat a medium skillet over medium heat. Add the olive oil and chopped onion. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften. Add the sausage, breaking it apart with a spoon, and cook for 3–5 minutes or until fully browned. Drain excess fat if desired.

Incorporate Flavoring Ingredients

• Add the garlic, Italian seasoning, and tomato paste to the skillet. Stir continuously and cook for 1 minute to allow the flavors to develop.

Transfer to Slow Cooker

• Transfer the sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, chopped carrots, chicken stock, and salt. Stir to combine thoroughly.

Cook the Soup Base

• Cover and cook on high for 3–4 hours or on low for 5–6 hours, until the carrots are tender.

Add Tortellini

• Switch the slow cooker to high if not already set. Stir in the fresh cheese tortellini. Cover and cook for an additional 5–15 minutes, or until the tortellini are tender. Monitor closely to avoid overcooking.

Finish the Soup

• Stir in the baby spinach, cream, and red wine vinegar. Allow the spinach to wilt. Taste and adjust seasoning if necessary. Serve warm.

Stovetop Method

• Heat a large pot or Dutch oven over medium heat. Add olive oil and onion, cooking for 2–3 minutes until softened.
• Add sausage and cook until browned, breaking apart as it cooks. Drain excess fat if needed.
• Stir in garlic, Italian seasoning, and tomato paste; cook for 1 minute.
• Add crushed tomatoes, carrots, stock, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for approximately 15 minutes, or until carrots are tender.
• Add tortellini and cook according to package instructions until tender.
• Remove from heat and stir in spinach, cream, and red wine vinegar. Adjust seasoning and serve.