Slow Cooker Sausage Tortellini Soup

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

1. 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.
2. 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.
3. 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.
4. 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.

Like this recipe? Sign up for my e-mail list so you get new recipe notifications straight to your inbox as well as occasional ‘bonus’ content not found on the blog! Click Here!

Print