Some days, you just need a win. A simple, cozy meal that feels like a hug in a bowl without making you work for hours.
This Crockpot Tortellini Soup is that win. It’s the kind of meal you throw together in the morning and come home to a house that smells amazing.
It’s packed with flavor, super filling, and the slow cooker does all the hard work. Let’s make something you’ll be proud of.
Why This Soup Works
This recipe is a favorite for a few good reasons. First, it’s incredibly easy. You brown the sausage and then dump almost everything into the crockpot.
It’s also flexible. You can swap veggies or change the protein based on what you have.
And it’s pure comfort food. The combination of savory sausage, creamy broth, and soft tortellini is just perfect for a chilly day.
What You’ll Need
Here are the ingredients you need to grab. Nothing fancy here, just simple stuff that packs a punch.
- 1 lb Italian sausage (hot or mild)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Tools For The Job
You don’t need a lot of special equipment for this soup.
- Large skillet
- Slow cooker (6-quart or larger)
- Knife and cutting board
- Spatula or wooden spoon
- Ladle
How to Make Crockpot Tortellini Soup
Step 1: Brown the Sausage
In a large skillet over medium-high heat, cook the Italian sausage until it’s browned and crumbled. Drain off any extra grease.
Step 2: Sauté the Veggies
Add the chopped onion, carrots, and celery to the same skillet. Cook for about 5 minutes, until they start to soften up. Add the minced garlic and cook for one more minute until you can smell it.
Step 3: Combine in Crockpot
Transfer the sausage and veggie mixture to your slow cooker. Add the diced tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes. Give it all a good stir.
Step 4: Slow Cook
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The goal is for the vegetables to be tender and the flavors to blend together.
Step 5: Add Final Ingredients
About 15-20 minutes before you’re ready to serve, stir in the refrigerated tortellini, fresh spinach, and heavy cream.
Step 6: Finish and Serve
Cover and cook until the tortellini is cooked through and the spinach has wilted. This usually only takes about 15 minutes on high. Season with salt and pepper, then serve hot with a sprinkle of Parmesan cheese.
Pro Tips From the Kitchen
After making this soup more times than I can count, I’ve picked up a few tricks.
- Don’t Skip Browning: Browning the sausage and veggies first makes a huge difference. It adds a deep, rich flavor to the soup that you just can’t get by dumping raw ingredients in.
- Add Tortellini Last: Never add the tortellini at the beginning. It will turn into a mushy mess. Waiting until the last 15-20 minutes keeps it perfectly cooked and tender.
- Cream for Richness: The heavy cream at the end is what gives the soup its silky, creamy texture. If you don’t have it, you can use half-and-half, but the soup won’t be quite as rich.
Substitutions and Variations
This recipe is great for making your own. Don’t be afraid to try a few changes to fit your taste or what’s in your fridge.
| Ingredient | Swap Idea | Note |
|---|---|---|
| Italian Sausage | Ground Turkey | Less fat |
| Chicken Broth | Vegetable Broth | For a vegetarian base |
| Spinach | Chopped Kale | Add with veggies |
| Heavy Cream | Coconut Milk | Dairy-free option |
You can also toss in other veggies like chopped zucchini or mushrooms. Add them in the beginning with the other vegetables.
Make-Ahead Tips
If you’re short on time in the morning, you can do some prep the night before.
Chop all your vegetables (onion, carrots, celery, garlic) and store them in an airtight container in the fridge.
You can also brown the sausage and veggies ahead of time. Let them cool completely, then store them in the fridge. In the morning, just dump everything into the crockpot and go.
Diet Swaps and Nutrition
This soup can be adjusted for different dietary needs.
| Diet Type | How to Modify |
|---|---|
| Gluten-Free | Use a gluten-free tortellini. |
| Dairy-Free | Skip the cream or use full-fat coconut milk. |
| Lower Carb | Swap tortellini for cauliflower florets. |
| Vegetarian | Omit sausage and use vegetable broth. |
The nutritional information will change based on the ingredients you use. In general, it’s a balanced meal with protein, carbs, and vegetables all in one bowl.
What to Serve With Your Soup
This soup is a meal all by itself, but a little something on the side never hurts.
| Pairing Idea | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping |
| Simple Green Salad | A light, fresh side |
| Garlic Knots | Extra flavor |
A simple salad with a light vinaigrette is a great way to balance the richness of the soup.
Leftovers and Storage
This soup is even better the next day. The flavors have more time to meld together.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, you can gently warm it on the stove over medium-low heat or pop it in the microwave. The tortellini might absorb some of the broth, so you can add a splash of chicken broth or water if it seems too thick.
Frequently Asked Questions
Q1. Can I use frozen tortellini?
Ans: Yes, you can. You may need to add a few extra minutes to the cooking time at the end. Just cook until they are tender and heated through.
Q2. Can I make this on the stovetop?
Ans: Absolutely. Just use a large pot or Dutch oven. Follow all the steps, but instead of slow cooking, bring the soup to a simmer and let it cook for about 30-40 minutes before adding the tortellini and cream.
Q3. Does this soup freeze well?
Ans: It freezes okay, but pasta can get a little soft after thawing and reheating. If you plan to freeze it, I suggest making the soup base without the tortellini or cream. Freeze the base, and when you’re ready to eat, thaw it, bring it to a simmer, and then add the tortellini and cream.
Wrapping Up
This Crockpot Tortellini Soup is a true keeper. It’s the kind of recipe you’ll come back to again and again on those busy weeknights when you need something delicious and easy.
Give it a try and see for yourself.
I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any changes or have any questions
