If you’re looking for a meal that feels like a warm hug, this Slow Cooker Creamy Tortellini Soup is it. It’s cozy, creamy, and packed with hearty goodness like cheese tortellini, Italian sausage, and fresh spinach. Plus, it’s made in a slow cooker, so it practically cooks itself. Perfect for busy weeknights or lazy Sundays when you just want something comforting without spending all day in the kitchen. My family goes crazy for this, and I bet yours will too!
What You’ll Need
Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 package (20 oz) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pro Tips
- Brown the sausage first. It adds a ton of flavor and keeps the soup from getting greasy.
- Don’t overcook the tortellini. Add it in during the last 30 minutes so it stays perfectly tender.
- Want it thicker? Mash a few tortellini or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Make it kid-friendly. Skip the red pepper flakes if your little ones don’t like spice.
- Serve with crusty bread! It’s perfect for soaking up all that creamy broth.
Tools Needed
- Large skillet
- Slow cooker
- Wooden spoon
- Measuring cups and spoons
- Ladle
Substitutions & Variations
- Vegetarian: Swap the sausage for sautéed mushrooms and use veggie broth.
- Low-carb: Use zucchini noodles instead of tortellini.
- Different greens: Kale or Swiss chard work great in place of spinach.
- Lighter version: Replace heavy cream with half-and-half or evaporated milk.
Make-Ahead Tips
- Prep everything the night before: brown the sausage, chop the onion, and mince the garlic. Store in the fridge, then toss everything into the slow cooker in the morning.
- The soup (without tortellini and spinach) can be made 1 day ahead. Just reheat, add tortellini and spinach, and cook until tender.
Instructions
1. Brown the sausage and sauté the aromatics
Heat a skillet over medium heat. Brown the Italian sausage, breaking it into crumbles, until fully cooked. Add the diced onion and garlic, cooking for 2-3 minutes until softened. Drain any excess grease.
2. Combine ingredients in the slow cooker
Add the sausage mixture to your slow cooker. Stir in chicken broth, diced tomatoes, basil, oregano, red pepper flakes, salt, and black pepper. Cover and cook on low for 4-6 hours or high for 2-3 hours.
3. Add tortellini and spinach
About 30 minutes before serving, stir in the cheese tortellini and fresh spinach. Cover and cook until the tortellini is tender and the spinach is wilted.
4. Finish with cream and Parmesan
Once the tortellini is tender and the spinach has wilted, stir in the heavy cream and grated Parmesan. Mix well until the soup turns rich and creamy. Taste and adjust seasoning if needed. Ladle the soup into bowls, top with extra Parmesan and cracked black pepper, and serve hot with crusty bread on the side. Enjoy!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: The soup (without tortellini or spinach) freezes well for up to 3 months. Thaw, reheat, and add tortellini and spinach fresh.
Conclusion
There you have it—Slow Cooker Creamy Tortellini Soup that’s rich, hearty, and unbelievably easy to make. Your family will be asking for seconds (and thirds!). Try it out, and let me know how it turned out in the comments. I’d love to hear if you made any fun twists! Happy cooking! 😊
