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Crockpot Tortellini Soup Recipe

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4.1 from 41 reviews

This hearty Crockpot Tortellini Soup combines Italian sausage, fresh vegetables, and cheese tortellini in a creamy tomato broth. Slow-cooked to meld flavors, it’s a comforting and satisfying meal perfect for busy days or family dinners.

Ingredients

Meat and Aromatics

  • 16 ounces Italian sausage
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced

Vegetables

  • 2 carrots, sliced
  • 2 celery sticks, chopped
  • 2 cups baby spinach

Liquids and Canned Goods

  • 28 ounces crushed tomatoes
  • 14 ounces diced tomatoes with juice
  • 4 cups chicken broth
  • 3/4 cup heavy whipping cream

Pasta and Seasoning

  • 2 (9 ounce) packages cheese tortellini
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Cook the sausage and onions: In a medium-sized pan, cook the Italian sausage and chopped onions over medium heat until the sausage is fully browned and cooked through. Add the minced garlic towards the last minute of cooking to prevent it from burning. Once done, transfer the sausage and onion mixture into an 8-quart slow cooker.
  2. Add vegetables and liquids to slow cooker: Add sliced carrots, chopped celery, crushed tomatoes, diced tomatoes with juice, and chicken broth into the slow cooker. Stir to combine. Secure the lid and cook on High for 3-4 hours or on Low for 7-8 hours. (Note: cooking times vary depending on setting choice.)
  3. Add tortellini and finishing ingredients: About 30 minutes before the soup is done, add the cheese tortellini, heavy whipping cream, baby spinach, salt, and pepper to the slow cooker. If cooking on Low, switch the setting to High before adding these ingredients. Stir well and continue cooking until tortellini is tender and spinach is wilted.
  4. Serve: Once the tortellini is cooked through, ladle the soup into bowls. Optionally, top with freshly ground black pepper and grated Parmesan cheese for extra flavor. Enjoy your warm, creamy tortellini soup!

Notes

  • You can substitute Italian sausage with turkey sausage for a leaner option.
  • Using fresh spinach is preferred, but frozen spinach can be substituted; add it during the last 10 minutes of cooking.
  • If you prefer a dairy-free version, omit the heavy cream or replace with coconut cream.
  • For a spicier soup, add red pepper flakes when cooking the sausage and onions.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Find it online: https://justsosavory.com/crockpot-tortellini-soup-recipe/