Slow Cooker Creamy Italian Soup
Experience the comforting embrace of this savoury creamy Italian pasta soup studded with fresh vegetables and sausage.
- Prep: 20 minutes
- Cooking: 3 hours 15 minutes
- Total: 3 hours 35 minutes
Ingredients
- 1 lb (500 g) Italian sausages, casings removed
- 1 can (28 fl. oz./796 mL) diced tomatoes (with juice)
- ½ medium red onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 mL) dried Italian seasoning
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) dried parsley
- ½ tsp (2 mL) hot pepper flakes
- 4 cups (1 L) chicken or vegetable broth
- 1 ½ cups (375 mL) Canadian cottage cheese
- 4 oz (125 g) brick-style Canadian cream cheese, softened
- ½ cup (125 mL) heavy or whipping (35%) Canadian cream
- ¾ cup (175 mL) grated Canadian Parmesan cheese, divided
- 1 cup (250 mL) dried short pasta (about 8 oz/250 g)
- 2 cups (500 mL) packed chopped spinach
Make it with Canadian Dairy
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Preparation
In large skillet set over medium heat, cook sausage, stirring occasionally, for 5 to 6 minutes or until browned. Using slotted spoon, transfer sausage to slow cooker. Transfer half of the cooking juices to slow cooker (discard remaining juices).
Add diced tomatoes, onion, garlic, Italian seasoning, onion powder, parsley and hot pepper flakes. Pour in broth and stir to coat.
Cook on HIGH for 3 to 4 hours (or on LOW for 7 to 8 hours) or until flavours are married.
In medium bowl, using immersion blender, blend cottage cheese, cream cheese, cream and ½ cup (125 mL) Parmesan until smooth.
Thirty minutes before serving, add cream mixture and pasta to slow cooker and stir to coat.
When pasta is al dente, stir in spinach; cook for 3 to 5 minutes or until wilted.
Top with remaining Parmesan and serve.
Tips
Penne, macaroni and fusilli are examples of short-cut pasta.
If you don’t have an immersion blender, you can use an electric mixer.
