Another day, another cozy and effortless crockpot dinner! It doesn’t get more satisfying than this hearty, creamy tortellini and sausage soup, it’s rich, flavorful, and ridiculously easy to make with just a few simple ingredients.
Pair it with some crispy garlic bread and a glass of wine, and you’ve got the ultimate comfort meal for chilly nights!
🌟 Why You'll Love This Recipe
Easy Prep: Just brown the sausage, toss everything in the slow cooker, and let it do the work!
Crowd-Pleaser: It’s kid-friendly and a hit with adults too.
Great for Leftovers: Tastes just as good (if not better) the next day!
🔪 How To Make Slow Cooker Creamy Tortellini and Sausage Soup
- Brown the sausage in a skillet, breaking it up as it cooks. Once done, drain any excess grease.
- Toss everything (except the spinach and tortellini) into the slow cooker. Let it simmer on low for 4 hours until the cream cheese melts completely.
- Add the frozen tortellini and fresh spinach. Stir well and cook for another 30 minutes, just until the pasta is tender.
- Serve hot and enjoy! This soup is rich, creamy, and packed with flavor, you’ll definitely want seconds!
🥗 What To Serve With This Soup
This slow cooker Italian sausage tortellini soup is already packed with flavor, but let’s be real, everything’s better with a little something on the side!
I always sprinkle a generous handful of freshly grated parmesan on top (because there’s no such thing as too much cheese, right?). For a fresh contrast, a big Caesar salad with my 10-Minute Caesar Dressing and crispy homemade garlic croutons is always a hit. If you’re feeling something different, a simple spring mix tossed with my Creamy Pesto Dressing works beautifully too.
And of course, no cozy bowl of soup is complete without bread! A warm, crusty baguette is a classic choice, but if you want to go all in, try it with my Cheesy Garlic Bread, because carbs make everything better. 😋
🧊 Leftovers & Storage
Got leftovers? No problem! This creamy tortellini soup keeps well in the fridge for about 3 to 4 days, but just a heads-up, the pasta will continue to soak up the broth as it sits. So, when you reheat it, you might need to stir in a splash of extra chicken broth to bring back that perfect consistency.
Now, if you’re thinking of making this ahead or freezing it for later, here’s a little tip: hold off on adding the tortellini, cream, and spinach until you’re ready to serve. That way, the pasta stays fresh and tender, the cream doesn’t separate, and the spinach keeps its vibrant color. Just reheat the soup, toss in those final ingredients, and let them cook through, easy and just as delicious as the first time!
CRAVING MORE RECIPES?
- Chicken Parmesan & Pasta Casserole
- Rotisserie Chicken & Zucchini Casserole
- Easy Cheesy Baked Tortellini (With Meat Sauce)
Slow Cooker Creamy Tortellini and Sausage Soup
Ingredients
- 1 lb Italian sausage
- 2 cans 15 oz each diced Italian-style tomatoes
- 4 cups chicken or vegetable broth
- 8 oz cream cheese diced
- 1 bag 20 oz frozen cheese tortellini
- 3-4 cups fresh spinach
Instructions
- In a large skillet, cook the Italian sausage over medium heat until browned. Drain excess grease.
- Add the sausage, diced tomatoes, cream cheese, and chicken broth to the slow cooker.
- Stir well and cook on low for 4 hours until everything is melted and well combined.
- Add the frozen tortellini and spinach, stir, and cook for another 30 minutes until the pasta is tender.
- Serve warm and store leftovers in the fridge for up to 3 days.
Notes
- Best served hot! The tortellini will keep softening if left sitting in a warm pot.
- Using fresh (refrigerated) tortellini? It cooks faster than frozen, check after 15–20 minutes.
- Want to spice it up? Add red pepper flakes or a pinch of cayenne for a little kick.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
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