There is a specific kind of magic that happens when you walk through the front door after a long, blustery day and are immediately greeted by the savory aroma of herbs and tomatoes simmering away. It’s the culinary equivalent of a warm hug! That’s precisely why this Slow Cooker Tortellini Soup with Sausage has earned a permanent spot in my weekly dinner rotation. It’s perfectly refreshing and yet totally crave-worthy, balancing the hearty “stick-to-your-ribs” quality of a stew with the bright, zippy flavors of classic Italian cooking.
I first started making this crockpot tortellini soup with sausage during a particularly hectic autumn when my schedule felt like it was bursting at the seams. I needed something that felt indulgent and homemade but didn’t require me to stand over a stove for an hour. While there are plenty of soups available, I sought a unique angle, a creamy base that didn’t feel heavy, and a virtually foolproof method. This recipe delivers precisely that. It brings together tender, cheese-filled pasta, savory turkey sausage, and a glossy, decadent broth that you can practically prepare in your sleep.
Whether you’re looking for comforting weeknight dinner ideas or a crowd-pleasing meal for a casual gathering, this soup packs a punch without the stress. Get ready to fall in love with your slow cooker all over again!
Table of Contents
Slow Cooker Tortellini Soup with Sausage
Ingredients
The Soup Base
- 16 ounces Italian turkey sausage mild or spicy, casings removed
- ½ medium sweet onion finely chopped
- 4 cloves garlic minced
- 2 medium carrots sliced into thin rounds or finely chopped
- 2 stalks celery finely chopped
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can diced tomatoes (do not drain)
- 4 cups chicken broth
The Creamy Finish
- 2 9-ounce packages refrigerated cheese tortellini
- ¾ cup heavy whipping cream
- 2 cups packed fresh baby spinach
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat. Add the sausage and onion. Cook for 7-8 minutes, breaking the meat into crumbles, until browned and onions are soft. Drain excess fat if needed, leaving about a tablespoon for flavor.
- Add Aromatics: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Transfer the mixture to your 6-8 quart slow cooker.
- Combine Ingredients: Add carrots, celery, crushed tomatoes, diced tomatoes (with juices), and chicken broth to the slow cooker. Stir well.
- Slow Cook: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Add the Good Stuff: About 30 minutes before serving, switch heat to HIGH. Stir in the refrigerated tortellini, heavy cream, and spinach.
- Finish & Serve: Cover and cook for another 25-30 minutes until pasta is tender and spinach is wilted. Season with salt and pepper, then serve hot with a generous sprinkle of Parmesan!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb more liquid over time, so you may need to add a splash of broth when reheating.
- Freezing: This soup freezes best before adding the cream and tortellini. Freeze the cooked soup base, then thaw and finish step 5 fresh when ready to eat.
- Spice Level: Use “hot” Italian sausage or add a pinch of red pepper flakes during the sauté step for an extra kick.
Nutrition
Ingredients for Slow Cooker Tortellini Soup with Sausage
To get started, gather a few fresh vegetables and pantry staples. I love that this list relies on simple, accessible items that come together to create something that tastes incredibly complex.
Here is what you need for the soup base and finishing touches:
- 16 ounces Italian turkey sausage (mild or spicy, casings removed)
- ½ medium sweet onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced into thin rounds or finely chopped
- 2 celery stalks, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes with their juices
- 4 cups chicken broth
- 2 (9-ounce) packages refrigerated cheese tortellini
- ¾ cup heavy whipping cream
- 2 cups packed fresh baby spinach
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
The beauty of this Italian sausage tortellini soup slow cooker recipe is in the “front-loading” of the work. You do a quick sauté to build flavor, and then the machine does the heavy lifting for you.
1. Brown the Sausage. Get ready to build your flavor base! Heat a large skillet over medium-high heat. Add your Italian turkey sausage and the chopped onion. Cook for 7-8 minutes, using a wooden spoon to break the sausage into small, bite-sized crumbles. You want the meat to be fully browned and the onions to be softened and translucent. (Tip: If there’s excessive fat in the pan, spoon out and discard most of it, but leave about one tablespoon behind, as that fat carries a lot of the spices and flavor.)
2. Build the Aromatics. Add the minced garlic to the skillet with the browned sausage. Stir constantly for about 30 seconds. You want it to become fragrant and aromatic; be careful not to let it brown too much, or it can turn bitter. Once it smells incredible, transfer the entire sausage mixture from the skillet directly into your 6-8 quart slow cooker.
3. Add Vegetables & Liquids To the slow cooker, add the sliced carrots, chopped celery, crushed tomatoes, diced tomatoes (keep those juices!), and chicken broth. Please give it a good stir to thoroughly combine all the ingredients. (Time-saving Note: If you’re planning to cook on LOW for 7-8 hours, you can cut the carrots into rustic chunks. However, if you are rushing it on HIGH for 4-5 hours, chop them finely so they soften completely.)
4. Slow Cook Cover the slow cooker with the lid. You can cook on LOW for 7-8 hours or on HIGH for 4-5 hours. This is the hands-off part where the magic happens! The long simmer allows the acidity of the tomatoes to mellow out and the vegetables to become perfectly tender.
5. Add Tortellini & Cream. This is the most critical step for that perfect texture. About 30 minutes before you are ready to serve, switch the slow cooker to HIGH heat (if it’s not already there). Stir in the refrigerated cheese tortellini, heavy cream, and fresh baby spinach. Gently stir everything together, ensuring the pasta is submerged in the liquid. Cover and cook for another 25-30 minutes. You want the tortellini to be tender and cooked through, and the spinach to be fully wilted.
6. Finish & Serve Taste the soup and season with salt and black pepper as needed. Ladle the hot soup into deep bowls and top with freshly grated Parmesan cheese if desired. It’s absolutely delicious right out of the pot!
Tips & Variations for the Perfect Bowl
While this recipe is perfect as written, cooking is a personal experience. Here are a few ways to tweak this tortellini sausage soup recipe to suit your pantry and palate.
- Sausage Options: My personal preference is Italian turkey sausage because it keeps the soup lighter without sacrificing flavor. However, you can opt for pork sausage if you want a richer, more traditional taste. If you love heat, use “hot” Italian sausage; if you are feeding kids, stick to “mild” or “sweet.”
- Vegetable Swaps: If you’re not a fan of spinach, kale is a fantastic substitute. It withstands the heat well. Keep in mind that kale is tougher than spinach, so you should remove the stems and add it about 45 minutes before serving, rather than 30 minutes.
- Cream Substitutes: To make this a slow cooker creamy tortellini soup without heavy cream, you can substitute half-and-half for a lighter version. I wouldn’t recommend milk, as it can curdle in the hot, acidic tomato broth. For a dairy-free option, full-fat coconut milk works surprisingly well, though it will slightly alter the flavor profile.
- Pasta Prep: One common question is about the pasta. Opt for refrigerated tortellini instead of dried if possible. It cooks faster and has a much better “chew.” If you only have dried tortellini, you will need to increase the cooking time in the final step by about 15-20 minutes.
Nutritional Note: The nutritional information provided is approximate and may vary depending on the specific ingredients used. Generally, a serving of this soup offers a healthy dose of protein from the sausage and fiber from the vegetables, although the addition of cream and cheese adds richness.
Storage & Make-Ahead Tips: If you anticipate leftovers, be aware that the tortellini will continue to absorb the broth as it sits in the fridge, essentially turning your soup into a pasta dish by the next day (which, by the way, is still delicious!). If you want to make this ahead for meal prep, I recommend cooking the soup base without the pasta and cream. Store it in the fridge, then heat the base, add the tortellini, and fresh cream when you’re ready to eat.
What to Serve With Slow Cooker Tortellini Soup
Since this Slow Cooker Tortellini Soup with Sausage is a meal in itself, you don’t need to spend a lot of time on the sides. However, the right pairing can turn a simple Tuesday dinner into an occasion.
- Crusty Bread: This is non-negotiable in my house! A loaf of warm, crusty French bread or sourdough is essential for mopping up that glossy, decadent sauce.
- Green Salad: To balance the richness of the cream and cheese, serve a crisp green salad with a sharp vinaigrette. The acid cuts through the creamy soup beautifully.
- Garlic Knots: If you want to double down on the Italian theme, garlic knots are a fun addition that kids absolutely love.
These sides make it one of those Italian soup recipes that feels like a complete restaurant meal right at your kitchen table.
Frequently Asked Questions
Here are a few common questions I get about making this easy slow cooker tortellini soup:
Should I cook the tortellini before adding it to the soup?
No, you don’t need to pre-cook the pasta. In fact, I recommend you don’t. Adding the uncooked tortellini directly to the broth allows it to absorb the flavors of the sausage and tomatoes as it cooks. If you pre-cook it, it will likely become mushy and overcooked by the time you serve it.
How long does it take to cook tortellini in a slow cooker?
It generally takes about 25 to 30 minutes on the HIGH setting. Refrigerated tortellini cooks relatively quickly. Keep an eye on it towards the end; you want it to be “al dente” (tender but with a slight bite), not falling apart.
What spices enhance the flavor of tortellini soup?
Italian sausage typically provides a great base of fennel and garlic, but you can further enhance the flavor. Fresh basil added at the very end brings a vibrant freshness. Dried oregano or a pinch of red pepper flakes added during the sauté step can also add a nice layer of complexity to the soup.
Conclusion
This Slow Cooker Tortellini Soup with Sausage is truly a savior for busy weeks and cold nights. It requires minimal effort but delivers maximum comfort, making it a “back pocket” recipe you’ll return to again and again.
I hope you give this recipe a try! If you whip this up, I’d love to hear how it turned out. Did you stick to the recipe or add your own twist? Leave a comment below and share your experience; it might inspire another reader’s dinner tonight!
