Crockpot Tortellini Soup
This crockpot tortellini soup is a comforting, creamy meal that’s perfect for busy days when you want dinner waiting for you.
With hearty Italian sausage, tender cheese tortellini, fresh spinach, and a Parmesan cream broth, every bowl is packed with cozy flavor while the slow cooker does most of the work.
Jump to Recipe
Why You’ll Love This Crockpot Tortellini Soup Recipe
- Easy slow cooker meal: Let the crockpot do most of the work while you enjoy a comforting homemade dinner. Great in the fall and winter months!
- Rich and creamy: Heavy cream and Parmesan create a velvety broth packed with savory flavor.
- Hearty and filling: Italian sausage, cheese tortellini, and fresh spinach make every bowl satisfying.
- Great for meal prep: Leftovers reheat well for easy lunches or dinners throughout the week.
- Easy to customize: Swap the protein, pasta, vegetables, or cheese to suit your family’s preferences.
Crockpot Tortellini Soup Ingredients
- Ground Italian sausage
- Onion
- Garlic
- Carrots
- Chicken broth
- Italian seasoning
- Salt
- Black pepper
- Frozen cheese tortellini
- Heavy cream
- Fresh baby spinach
- Parmesan cheese
- Fresh parsley
How To Make Slow Cooker Tortellini Soup
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Heat a large skillet over medium heat and cook the Italian sausage until browned, breaking it into crumbles as it cooks. Drain any excess grease.
Transfer the cooked sausage to the slow cooker. Add the diced onion, minced garlic, sliced carrots, chicken broth, Italian seasoning, salt, and black pepper. Stir everything together.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the carrots are tender and the broth is full of flavor.
About 30 minutes before serving, stir in the frozen cheese tortellini. Cover again and cook until the tortellini is tender.
Stir in the heavy cream, fresh spinach, and shredded Parmesan cheese. Cook on LOW for another 5 to 10 minutes, just until the spinach wilts and the soup becomes creamy.
Taste and adjust the seasoning if needed. Serve hot with fresh parsley and extra Parmesan sprinkled over the top.
Tortellini Soup FAQs
Can I make this soup ahead of time?
Yes. Prepare the soup as directed and refrigerate it for up to 4 days. Reheat gently before serving.
Why should I add the tortellini at the end?
Adding the tortellini near the end prevents it from becoming overly soft or falling apart during the long cooking time.
Can I use a different protein?
Absolutely. Ground turkey, chicken sausage, shredded chicken, or a plant-based sausage all work well.
What vegetables can I add?
Zucchini, mushrooms, bell peppers, kale, or Swiss chard are all delicious additions.
How do I keep the soup creamy?
Warm the heavy cream before adding it and keep the slow cooker on low after the dairy is added to prevent curdling.
Substitutions and Variations
This tortellini soup is easy to customize depending on what you have on hand or what your family prefers.
Substitutions
Italian sausage: Swap it for ground turkey, chicken sausage, or your favorite plant-based sausage.
Heavy cream: Use half-and-half, evaporated milk, or full-fat coconut milk instead.
Spinach: Kale or Swiss chard also work well. You can also use frozen spinach; just thaw and drain it before adding it to the soup.
Parmesan cheese: Try Asiago, Romano, or mozzarella in place of Parmesan.
Tortellini: Substitute another stuffed pasta, such as mini ravioli. Gnocchi can also be used for a different twist.
Variations
Chicken Tortellini Soup: Replace the sausage with 2 cups of cooked, shredded chicken.
Spicy Tortellini Soup: Use hot Italian sausage or add red pepper flakes to taste.
Veggie-Loaded Tortellini Soup: Add diced zucchini, mushrooms, bell peppers, or other vegetables you have on hand.
Tomato Cream Tortellini Soup: Stir in a can of diced tomatoes to give the creamy broth extra tomato flavor.
Extra Cheesy: Stir in ½ cup of shredded mozzarella just before serving for an extra cheesy finish.
Crockpot Tortellini Soup
Ingredients
- 1 pound ground Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and thinly sliced
- 4 cups chicken broth
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 (19-ounce) frozen cheese tortellini
- 1 ½ cups heavy cream
- 2 cups fresh baby spinach leaves
- 1 cup shredded Parmesan cheese
- Parsley for garnish
Instructions
- Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon as it cooks. Drain the excess grease.
- Add the cooked sausage to the slow cooker.
- Add the diced onion, minced garlic, and carrots to the slow cooker. Stir in the chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the carrots are tender and the flavors are well blended.
- About 30 minutes before serving, stir in the cheese tortellini. Cover and cook until the pasta is tender.
- Stir in the heavy cream, the fresh spinach, and the Parmesan cheese. Cook for another 5–10 minutes on LOW, just until the spinach wilts and the soup becomes creamy.
- Taste and adjust the salt and pepper if needed. Ladle into bowls and garnish with fresh parsley and extra Parmesan.
