Slow Cooker Sausage Tortellini Soup is comforting and easy to make in your crockpot. Canned tomatoes, Italian sausage, tortellini, fresh spinach, and some cream, if you’d like! You can even cook the sausage the night before to make prep super simple. Top with a handful of parmesan cheese for a cozy dinner.
This recipe is perfect for cooler weather. Slightly creamy, hearty and filling, and begging to be topped with some parmesan cheese!
Looking for other slow cooker soup ideas? Chicken Noodle Soup is a classic and White Chicken Chili reheats well for meal prep!
Ingredients You’ll Need:
- Italian Sausage – you can use mild or hot depending on your spice preference.
- Cheese Tortellini (Refrigerated) – use your favorite!
- Baby Spinach
- Heavy Cream – optional, to make the soup a little creamy. It still tastes great without it, if you prefer.
- Canned Tomatoes – A large can of crushed tomatoes and a regular can of diced tomatoes.
- Chicken Broth – I prefer low sodium
- Carrots, Celery, and Onion
- Garlic
- Spices: Italian seasoning, red pepper flakes, salt and pepper
How to Make Crockpot Sausage Tortellini Soup
- Brown the Sausage. This step is very important. You can’t put raw ground meat in a crockpot – it always needs to be cooked and crumbled first.
- Add Most Ingredients. Add the cooked sausage and most of the soup ingredients to a slow cooker – you’re not adding the tortellini, cream, or spinach at this time. They will be added at the end.
- Slow Cook. This soup cooks for about 7-8 hours on low or 4 hours on high. The cook time will depend how large or small you dice your carrots, celery, and onion. The smaller the dice, the quicker they’ll cook.
- Add Final Ingredients. At the end add the tortellini, cream, and spinach to the soup and allow to cook until the tortellini is just tender. Be careful not to overcook as the pasta will continue to cook and soak up the broth as it sits while serving.
Storage and Reheating
Storage: The soup is best eaten right after making. As it sits, the tortellini will continue to soak up the liquid. You can store it in an airtight container in the fridge for up to 5 days, but be aware it will be less “soupy”.
If you’re planning on storing the soup for later, you can cook the tortellini separately and store separately, then combine in a bowl when ready to eat.
Reheating: It can be reheated in the microwave or in a pot on the stove and you can add additional water or broth to make up for the liquid that was absorbed by the pasta.
What size of slow cooker should be used?
This recipe makes a large batch of soup and is developed for a large (8qt) slow cooker.
Recipe Notes and Tips:
- I typically make this soup using mild Italian sausage, but if you love spice you can use hot Italian sausage instead.
- You can cook the sausage in advance! If you want to save time in the morning, brown and crumble the sausage the night before so all you have to do is add the ingredients to your crockpot in the morning before cooking.
- Chop the veggies in advance! The carrots, celery, and onion can be diced 2 days in advance as well to cut down on day of prep time.
- Fresh Parmesan is the best! I love serving bowls of this soup with a heavy sprinkle of fresh parmesan. Do you have a leftover parmesan rind? Add it to the slow cooker while the soup cooks! It adds the most amazing flavor. I love to store parmesan rinds in the freezer so I have some when I need one for a soup.
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Slow Cooker Sausage Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Sausage Tortellini Soup is comforting and easy to make in your crockpot. Canned tomatoes, Italian sausage, tortellini, fresh spinach, and some cream, if you’d like! You can even cook the sausage the night before to make prep super simple. Top with a handful of parmesan cheese for a cozy dinner.
Ingredients
- 1lb Italian Sausage, mild or hot
- 1 small yellow onion, diced
- 2 medium carrots, sliced or diced
- 2 stalks celery, diced
- 1 tablespoon minced garlic
- 1 28oz can crushed tomatoes
- 1 14oz can diced tomatoes
- 4 cups low sodium chicken broth
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups packed fresh baby spinach, roughly chopped
- 2 9oz packages refrigerated cheese tortellini
- 1/2 – 3/4 cup heavy cream, optional
- Salt and Pepper
- Fresh Grated Parmesan, optional for serving
Instructions
- Cook Sausage. In a skillet over medium heat, brown and crumble the Italian sausage. Add to the slow cooker – I like to add some of that fat for its flavor, but it’s up to your preference.
- Add Soup Ingredients. Add remaining ingredients and a pinch of salt and pepper, to taste – except for the spinach, cream, and tortellini. These will be added at the end.
- Slow Cook. Cook on low for 7-8 hours or on high for about 4 hours. The carrots and celery should be tender.
- Add Remaining Ingredients. Add the tortellini, spinach, and cream (if using, and your desired amount). Increase to high and cook for about 20 minutes until tortellini is just tender. The cook time will vary based on the heat level of your slow cooker. The tortellini will continue to cook in the hot soup so do not overcook. If you’re storing to eat later, I like to cook the tortellini separately and store separately.
- Enjoy. I like to top bowls with a heavy sprinkle of fresh parmesan cheese and extra ground pepper.
Notes
The soup is best eaten immediately after making – the tortellini will continue to soak up the broth as it sits. For leftovers, you can add a splash of chicken broth when reheating, or you can cook the tortellini separately and add to each bowl of soup when reheating.
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Keywords: Slow Cooker Sausage Tortellini Soup, Sausage Tortellini Soup, Italian Sausage Tortellini Soup, Crockpot Tortellini Soup
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