Blog

Creamy Tortellini Soup with Sausage (Slow Cooker Recipe)

There’s something undeniably comforting about a warm, hearty bowl of soup on a cold winter night, especially in the Midwest, where the winters can be particularly harsh. When I first came across this recipe for creamy tortellini soup with sausage, I knew I had to try it, and it didn’t disappoint. The rich flavors, combined with the convenience of slow cooking, made it an instant hit in my household.

I originally started searching for a recipe that would modernize an old favorite that my grandma used to make. Her soups were always filled with love, but I needed something that could fit into my busy schedule. That’s when I found this slow cooker version. It retains all the comforting elements of grandma’s recipe but adds a creamy twist that takes it to the next level. The robust Italian sausage, tender cheese-filled tortellini, and the rich, creamy broth all come together in perfect harmony, making every bite satisfying and full of flavor.

What I love most about this recipe is how simple it is to prepare. With minimal effort in the kitchen, you can let the slow cooker do all the work while you go about your day. Whether you’re juggling work, family, or just need a hands-off meal option, this recipe has you covered.

Servings: 6

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, drained
• 1 (9 oz) package refrigerated cheese tortellini
• 3 tbsp heavy cream
• 2 cups fresh spinach, roughly chopped
• ½ tbsp pesto
• 1½ tsp dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Brown the Sausage: In a skillet over medium heat, cook the sausage, breaking it into small pieces. Drain excess fat.
2. Sauté Veggies: Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
3. Slow Cook: Transfer the sausage mixture to the slow cooker. Add chicken broth, diced tomatoes, oregano, and pesto. Stir to combine.
4. Cook Time: Cover and cook on low for 6 hours or on high for 3 hours.
5. Add Tortellini: About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach.
6. Finish Cooking: Continue cooking for another 30 minutes, or until the tortellini is tender.
7. Season and Serve: Season with salt and pepper to taste. Serve hot, optionally garnished with grated Parmesan.

Pro Tips for Making Creamy Tortellini Soup

1. Sauté First: Always sauté the sausage and vegetables before adding them to the slow cooker. This step enhances the flavors and gives the soup a richer taste.
2. Use Fresh Ingredients: Fresh spinach adds a vibrant flavor and texture. If you prefer, you can also use frozen spinach; just make sure to thaw and drain it first.
3. Adjust the Spice: If you like a bit of heat, opt for spicy Italian sausage. For a milder flavor, go with the mild variety or use turkey sausage.
4. Don’t Overcook the Tortellini: Add the tortellini in the last 30 minutes of cooking to ensure they remain tender and don’t become mushy.
5. Make It Ahead: This soup freezes well. Make a double batch and store leftovers in airtight containers for a quick meal later on.
6. Garnish Wisely: For added flavor and presentation, sprinkle fresh herbs or a drizzle of olive oil before serving.
7. Cream Variations: If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy cream for a delicious twist.

There’s something undeniably comforting about waking up to the smell of sweet, decadent French toast baking in the oven. But what if you could take that classic breakfast dish and give it an elegant, dessert-like twist? Enter Crème Brûlée French Toast, the perfect blend of indulgence and sophistication. Imagine layers of soft, pillowy brioche or challah bread soaked in a rich, custard-like mixture, then baked to golden perfection with a caramelized topping that crackles as you dig in. It’s like enjoying your favorite dessert for breakfast!

This recipe is ideal for those special occasions when you want to impress your guests with minimal effort or even just treat yourself to a luxurious morning meal. The best part? You can prepare everything the night before, letting the bread absorb all the sweet, creamy flavors while you sleep. In the morning, all that’s left is to pop it in the oven, and you’ll have a beautifully golden, puffy French toast that’s rich and flavorful, with just the right amount of crispiness from the caramelized sugar topping.

Whether you’re hosting brunch or simply craving something a little more indulgent, this Crème Brûlée French Toast is sure to become a favorite. You can even add a touch of your own creativity by including seasonal spices like cinnamon and nutmeg or layering in fresh fruit like apples or pears for a delightful twist. Perfect for lazy weekends, holidays, or any time you want to start your day with a treat, this dish combines the best of two worlds: the comfort of French toast and the elegance of crème brûlée.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tbsp light corn syrup
• 1 loaf brioche or challah bread, sliced 1/2 inch thick
• 5 large eggs
• 1/2 cup fat-free milk
• 1/2 cup half-and-half
• 1 tsp vanilla extract
• 1 tsp orange liqueur or Grand Marnier (optional)
• 1/2 tsp salt (optional)
• 1/4 cup granulated sugar (for caramelizing)

Instructions:

1. Prepare Caramel Base
   In a small saucepan over medium heat, melt butter. Add brown sugar and corn syrup, stirring until smooth. Pour this mixture into a 9×13-inch baking dish.
2. Layer the Bread
   Arrange the sliced bread evenly over the caramel base in the baking dish. Trim slices to fit if needed.
3. Make the Custard
   In a large bowl, whisk together eggs, milk, half-and-half, vanilla, salt, and liqueur (if using). Pour the custard over the bread slices, pressing down gently so the bread absorbs it.
4. Chill
   Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Bake
   Preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish come to room temperature. Bake for 35-40 minutes, or until golden and puffed. Let cool slightly.
6. Caramelize (Optional)
   For an extra touch, sprinkle granulated sugar on top and use a kitchen torch to caramelize until crisp and golden

Tips:

• For a seasonal twist, add cinnamon and nutmeg to the custard.
• For variety, try layering sliced apples or pears between the bread slices.
• Reduce sugar and butter for a less sweet version, or use whole grain bread for added texture.

Ingredients

For the Dough (Choux Pastry):

• • Water: 200 ml (¾ cup)
    • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.

• • Butter: 50g (1¾ oz)
    • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
  • All-Purpose Flour: 150g (1¼ cup)
    • • Purpose: Forms the structure of the puffs, creating a light and airy texture.

     

  • Salt: A pinch
    • Purpose: Enhances the flavor and helps balance the sweetness.

• Eggs: 4
  • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

For the Caramel Cream:

• • Sugar: 4 tbsp
    • • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

     

  • Heavy Cream (for cooking): 150 ml (⅔ cup)
    • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.

• Heavy Cream (for whipping): 300 ml (1¼ cups)
  • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

For the Vanilla Cream:

• • Milk: 400 ml (1⅔ cup)
    • • Purpose: The base for the custard, providing a smooth and creamy consistency.

     

  • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
    • Purpose: Thickens the milk to form a rich vanilla custard.

• Sugar: 4 tbsp
  • Purpose: Sweetens the custard, balancing the flavors.
• Heavy Cream: 300 ml (1¼ cups)
  • • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

   

For the Caramel Frosting (optional):

• • Sugar: 125g (⅔ cup)
    • Purpose: Caramelizes to create a glossy, sweet frosting.

• Butter: 45g (1½ oz)
  • Purpose: Adds richness and smoothness to the caramel frosting.
• Heavy Cream: 75 ml (⅓ cup)
  • • Purpose: Helps achieve a smooth consistency for the frosting.

   

Instructions

1. Make the Caramel Cream:

• • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
    • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.

• • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
    • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
  • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

2. Make the Vanilla Cream:

• Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
  • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
• Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
  • • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

   

• Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

3. Make the Choux Pastry Dough:

• • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
    • • Tip: The butter should melt completely before adding the flour.

     

  • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
    • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.

• • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
  • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
    • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

4. Assemble and Bake the Cream Puffs:

• • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
    • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
  • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
    • • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

     

  • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
    • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.

• Cool: Allow the cream puffs to cool completely on a wire rack before filling.

5. Assemble the Cream Puffs:

• • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
    • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.

• • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
    • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
  • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.

• Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

6. Make the Caramel Frosting (Optional):

• • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
    • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.

• • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
    • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
  • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

Storage:

• Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

If you’re looking for a savory, crunchy, and healthy addition to your meal rotation, these zucchini fritters are just what you need. They are packed with fresh vegetables like zucchini, carrots, and potatoes, making them both nutritious and satisfying. The fritters are lightly spiced with Italian herbs, paprika, and garlic, ensuring every bite is full of flavor. Whether you’re serving them as an appetizer, a side dish, or a light meal, these fritters are sure to become a household favorite.

The creamy cucumber dip adds a refreshing contrast to the warm, crispy fritters, making them perfect for any occasion, from casual family dinners to a more elegant gathering with friends.

Look at the Recipe

• Crispy and Flavorful: Each fritter is golden brown on the outside and tender on the inside.
• Nutritious and Satisfying: Made with fresh vegetables and whole grains, these fritters are both healthy and filling.
• Perfect Pairing: The creamy cucumber dip complements the fritters with its cool, tangy flavor.

Ingredients Needed

For the Fritters:

• 1 zucchini, grated and salted
• 1 carrot, grated
• 1 potato, grated
• 100 grams of cheese, grated (cheddar or your choice)
• 2 eggs
• 4 tablespoons oatmeal, ground to a coarse flour
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon Italian herbs
• 1/2 teaspoon paprika
• A handful of fresh parsley, chopped
• Olive oil for frying

For the Dip:

• 1 cucumber, grated and drained
• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• A pinch of salt
• Ground black pepper to taste

How to Make Our Zucchini Fritters

• Prepare the Vegetables: Start by grating the zucchini, then salt it and let it sit for a few minutes to draw out excess moisture. Squeeze out the water to prevent soggy fritters.
• Mix the Batter: Combine the grated zucchini with other vegetables, cheese, eggs, spices, and flour. Mix everything until it forms a cohesive batter.
• Cook the Fritters: Shape the mixture into patties, coat them lightly in flour, and fry them in olive oil until golden brown on both sides.
• Make the Dip: Grate the cucumber, mix it with sour cream, mayonnaise, salt, and pepper for a quick and easy dip.

Enjoy these fritters hot with the creamy cucumber dip on the side for a delicious and satisfying meal!

Storage & Serving Suggestions

These zucchini fritters are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until they’re crispy again. Serve the fritters as a snack, appetizer, or alongside a salad for a light meal.

Tips & FAQs

• Can I Make These Gluten-Free?
  Absolutely! You can easily make these fritters gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the oats you use are certified gluten-free.
• What Can I Use Instead of Cheese?
  If you’re looking to reduce dairy or want to try a different flavor, you can substitute the cheese with nutritional yeast for a cheesy flavor or skip it altogether. Another option is to use a dairy-free cheese alternative.
• How Do I Prevent the Fritters from Falling Apart?
  The key to keeping your fritters intact is to ensure that you’ve removed as much moisture as possible from the grated vegetables, especially the zucchini. If the mixture feels too wet, you can add a little more oatmeal or flour to help bind it.
• Can I Bake These Fritters Instead of Frying?
  Yes! If you prefer a healthier option, you can bake the fritters in the oven. Preheat your oven to 400°F (200°C) and place the fritters on a baking sheet lined with parchment paper. Lightly spray them with olive oil and bake for about 20-25 minutes, flipping halfway through.
• How Can I Add More Protein to This Recipe?
  To boost the protein content, consider adding a protein-rich ingredient like chickpea flour to the batter. You can also serve the fritters with a side of Greek yogurt for dipping

Description

These crispy zucchini fritters are a delightful addition to any meal plan, combining the fresh flavors of zucchini, carrots, and potatoes with a perfectly spiced batter. Paired with a creamy cucumber dip, they make for an irresistible snack or side dish.

Ingredients