Crockpot Tortellini and Sausage Soup

Just in time for fall cold nights and weekends.  This is a great soup to start on a Saturday or Sunday morning and have it ready for a lunch. Pick up a baguette at your local bakery and enjoy the flavors of this soup.  As an added bonus, drizzle a little olive oil on top before serving.

INGREDIENTS 

1 pound ground Italian sausage

2 (15.5-ounce) cans no salt added cannellini beans, drained and rinsed

1 (14.5-ounce) can petite diced tomatoes

2 medium carrots, chopped

1 garlic clove, minced

1 small white onion, chopped

4 cups low-sodium chicken broth

2 tbsp fresh lemon juice

1 tbsp dried Italian seasoning

1 (13-ounce) package frozen cheese tortellini

½ tsp salt

½ tsp black pepper

2 cups coarsely chopped baby spinach

1 cup heavy cream

½ cup grated Parmesan cheese

DIRECTIONS

Heat large skillet over medium-high heat. Add sausage; cook and stir 8 minutes or until browned, breaking up sausage with side of spoon.

In 5- to 6-quart slow cooker, add beans, tomatoes with their juice, carrots, garlic, onion, broth, lemon juice, seasoning, and sausage with drippings; cover and cook on high 4 hours or low 8 hours.

Stir tortellini, salt and pepper into slow cooker; cover and cook 5 minutes or until tortellini is heated through. Stir in spinach and cream; cook 2 minutes or until spinach is wilted. Makes about 11 cups.

Serve soup sprinkled with cheese.