This comforting slow cooker creamy tortellini soup is packed with Italian sausage, tomatoes, cheese tortellini and baby spinach. It’s an easy comfort food favorite when you’re craving something warm and hearty.
Today we’re making a cozy slow cooker creamy tortellini soup that is sure to become an easy family favorite. It’s loaded with crumbly Italian sausage, herbed diced tomatoes, pillowy soft cheese tortellini, baby spinach and flavored with fresh onions and garlic. There’s also Parmesan cheese and a splash of cream to add the comfort element and tie it all together.
This crockpot tortellini soup is comforting, hearty and a great way to warm up during colder months. Serve it with some homemade garlic bread, cheesy garlic bread, garlic knots, or some warm crusty bread you can tear off and dip with.
How To Make Slow Cooker Creamy Tortellini Soup (1 Min Video)
Ingredients in Slow Cooker Creamy Tortellini Soup
SLOW COOKER CREAMY TORTELLINI SOUP RECIPE TIPS
- Slow cooker – This is a big meal so you’ll want to use a 6 qt. slow cooker to fit everything in comfortably.
- Sauteing – You can add the onions, garlic, sausage, tomato paste and seasoning directly in the slow cooker and skip sauteing. I do recommend this step though as it brings out even more flavor and a little crunch from the browned sausage.
- Substitute Italian sausage – I used mild ground Italian sausage but hot Italian sausage will also work. If you’re not a fan of Italian sausage, you can substitute the sausage with ground chicken, turkey, or beef.
If you prefer more substance in your soup, try substituting ground sausage with sausage rounds. For a chicken option, try some boneless, skinless chicken breasts or thighs and shred them later. Alternatively, you can cut the chicken into bite-sized pieces and cook it that way as well to save time on the shredding.
- Diced tomatoes – I used a canned blend of diced tomato with basil, garlic and oregano. I drained the cans but if you want every bit of tomato flavor you can get in your soup though, you can skip the draining.
- Tomato paste – This enhances the flavor significantly. I like using the Cento tomato paste brand of tomato paste that comes in a tube so it stores easily and you can reuse it when needed. It’s less of a hassle and waste than dealing with canned tomato paste.
- Tortellini – I used frozen tortellini for this recipe but you can also use dried or refrigerated fresh tortellini as well. Just adjust the cooking time for fresh tortellini as it cooks much faster.
The tortellini is done cooking once it puffs up and floats to the surface – it should take anywhere from 10-15 minutes. Tortellini is added toward the end because it does not require much time to cook. Adding it in at the start of slow cooking will make it mushy.
- Spinach – When adding in the spinach, press the leaves down until completely submerged so they can wilt in the soup. We add this in at the end because if you cook spinach too long it will be tough and leathery. You want soft, wilted spinach in your soup.
- Crank up the flavor – Add even more flavor with bacon or chorizo.
- Add some herbs – Season with a few dashes of Italian seasoning, basil, or oregano to add some herbs to the soup.
- Add more veggies – If you feel like adding more veggies, try some chopped celery and carrots.
- Substitute heavy cream – You should be able to use half and half or evaporated milk in place of heavy cream.
And that’s about it. Have fun digging in and stay warm! Let me know how you liked it, what substitutions you made or what you paired it with in the comments below.
For more meals with Italian sausage try this cheesy hot Italian sausage pasta bake, slow cooker Italian meatballs, a cheesy ravioli lasagna, these date night lasagna roll-ups, or a bowl of lasagna soup. Enjoy and happy cooking!
MORE SLOW COOKER SOUPS AND STEWS TO TRY
- Slow Cooker Chicken Gnocchi Soup
- Slow Cooker Beef Stew
- Slow Cooker Pasta e Fagioli
- Slow Cooker Cream Cheese and Potato Soup
- Slow Cooker White Chicken Chili