Slow Cooker Tortellini Soup Recipe

Introduction

This Slow Cooker Tortellini Soup is a comforting and hearty meal perfect for any day of the week. Combining savory Italian sausage, tender tortellini, and fresh greens in a creamy tomato broth, it’s easy to prepare and full of flavor.

Ingredients

• 1 pound Italian sausage (mild or spicy)
• 1 small yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 20 ounces refrigerated cheese tortellini
• 3 cups chopped kale or fresh spinach
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 1 Parmesan rind (optional)
• Salt (to taste)
• 2 tablespoons fresh basil (chopped)

Instructions

1. Step 1: Heat a large skillet over medium-high heat and cook the Italian sausage, breaking it apart with a wooden spoon, until browned and fully cooked. Add the onion and garlic during the final few minutes, then drain excess grease if needed.
2. Step 2: Transfer the cooked sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, chicken broth, dried basil, dried oregano, Italian seasoning, crushed red pepper flakes (if using), black pepper, and Parmesan rind (if using). Stir well to combine.
3. Step 3: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, allowing the flavors to meld and develop a rich, savory broth.
4. Step 4: Stir in the heavy cream and freshly grated Parmesan cheese. Add the refrigerated cheese tortellini and cook on high for about 20 to 30 minutes, just until the pasta is tender. Adding tortellini near the end prevents it from becoming mushy.
5. Step 5: Stir in the chopped kale or fresh spinach and cook for another 5 to 10 minutes, until the greens are tender. Remove the Parmesan rind, then taste and adjust seasoning with salt and black pepper.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil and additional Parmesan cheese. Serve hot with crusty bread or dinner rolls.

Tips & Variations

• Use spicy Italian sausage for a little extra heat, or substitute with ground turkey or chicken for a lighter version.
• If you prefer a thicker soup, add a few tablespoons of tomato paste along with the crushed tomatoes.
• Fresh spinach can be replaced with baby kale or Swiss chard depending on your preference.
• For dairy-free options, substitute heavy cream with coconut milk and omit Parmesan cheese or use a dairy-free alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. The tortellini may absorb liquid over time; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Slow Cooker Tortellini Soup?

It’s best to freeze the soup without the tortellini to prevent it from becoming mushy. Store the tortellini separately and add fresh when reheating after thawing.

What type of tortellini works best for this soup?

Refrigerated cheese-filled tortellini works best for texture and flavor. Avoid dried tortellini as it requires longer cooking that might overcook the other ingredients.

Slow Cooker Tortellini Soup Recipe

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★★★★★

4.7 from 533 reviews

• Author: Lila
• Total Time: 4 hours 45 minutes
• Yield: 8 servings 1x

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Description

This Slow Cooker Tortellini Soup is a hearty, comforting Italian-inspired dish perfect for cozy meals. Slow-cooked Italian sausage simmers with tomatoes and seasonings to create a rich broth, complemented by tender cheese tortellini and fresh greens. Creamy, savory, and easy to prepare, it’s a fulfilling meal ready with minimal effort.

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Ingredients

Scale 1x2x3x

Sausage and Aromatics

• 1 pound Italian sausage (mild or spicy)
• 1 small yellow onion (finely chopped)
• 3 cloves garlic (minced)

Broth and Seasonings

• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon black pepper
• Salt (to taste)
• 1 Parmesan rind (optional)

Final Ingredients

• 1 cup heavy cream
• 20 ounces refrigerated cheese tortellini
• 3 cups chopped kale or fresh spinach
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 2 tablespoons fresh basil (chopped)

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Instructions

1. Cook the Sausage and Aromatics: Heat a large skillet over medium-high heat and add the Italian sausage. Break it apart with a wooden spoon and cook until browned and fully cooked. In the last few minutes, add the finely chopped onion and minced garlic, cooking until soft and fragrant. Drain excess grease if necessary.
2. Combine in Slow Cooker: Transfer the cooked sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, chicken broth, dried basil, dried oregano, Italian seasoning, crushed red pepper flakes (if using), black pepper, and Parmesan rind if using. Stir thoroughly to combine all ingredients.
3. Slow Cook the Soup: Cover and cook on low heat for 4 to 5 hours, or on high for 2 to 3 hours. This slow cooking allows the flavors of the tomatoes, sausage, and herbs to meld for a rich, savory broth.
4. Add Cream and Tortellini: Stir the heavy cream and freshly grated Parmesan cheese into the soup. Add the refrigerated cheese tortellini and continue cooking on high for about 20 to 30 minutes, just until the tortellini is tender. Adding tortellini near the end prevents it from becoming mushy.
5. Incorporate Greens: Add the chopped kale or fresh spinach to the soup and cook for another 5 to 10 minutes until the greens are wilted and tender. Remove the Parmesan rind from the soup. Taste and adjust seasoning with salt and additional black pepper if needed.
6. Serve: Ladle the hot soup into bowls and garnish with fresh basil and extra grated Parmesan cheese. Serve immediately with crusty bread or dinner rolls for a complete meal.

Notes

• You can substitute kale with fresh spinach or other greens based on preference.
• Using refrigerated tortellini is recommended for texture; avoid overcooking to prevent mushiness.
• Parmesan rind adds depth of flavor but is optional.
• Adjust the amount of crushed red pepper flakes to control soup spiciness.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Keywords: slow cooker soup, tortellini soup, Italian sausage soup, easy slow cooker recipe, cheesy tortellini, kale soup