Sausage Tortellini Soup (Crock Pot)

I love making this sausage tortellini soup in the slow cooker because it’s cozy, hearty, and practically cooks itself. It’s one of those all-in-one comfort meals that fills the kitchen with an irresistible aroma and delivers the perfect mix of creamy, cheesy, and savory goodness.

Why You’ll Love This Recipe

I like that this recipe takes minimal effort yet tastes like something that simmered all day on the stove. The Italian sausage adds richness and spice, while the tortellini makes it satisfyingly filling. The spinach brings freshness, and the cream gives it a luxurious, velvety finish. It’s also versatile—perfect for feeding a crowd or saving leftovers for a comforting lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup chopped onion
2 tablespoons minced garlic
1 tablespoon Italian seasoning
7 cups chicken broth
28 oz can + 14 oz can of diced tomatoes, undrained
1 lb uncooked Italian sausage (mild or spicy)
10 oz small frozen cheese tortellini or fresh
½ cup freshly shredded parmesan cheese
4 cups fresh baby spinach
¾ cup heavy whipping cream (optional)
salt and pepper to taste

Directions

1. In a skillet over medium heat, cook the Italian sausage until browned, breaking it up with a spoon as it cooks. Drain off excess grease.
2. Add the cooked sausage to the crock pot. Then add the chopped onion, minced garlic, Italian seasoning, chicken broth, and both cans of diced tomatoes (with juices). Stir well to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the flavors have melded and the onions are tender.
4. About 30 minutes before serving, stir in the tortellini and baby spinach. If using frozen tortellini, no need to thaw—just add them straight in.
5. When the tortellini are cooked through and tender, stir in the heavy cream (if using) and freshly shredded parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with extra parmesan if desired.

Servings and Timing

This recipe makes about 6–8 servings.
Prep time: 10–15 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Total time: up to 7 hours depending on setting.

Variations

• I sometimes use hot Italian sausage for a spicier kick, or turkey sausage for a lighter version.
• To make it vegetarian, I replace the sausage with white beans and use vegetable broth.
• A handful of chopped sun-dried tomatoes adds depth and sweetness.
• For a thicker soup, I reduce the broth slightly or add a tablespoon of tomato paste.
• If I want extra creaminess, I stir in more heavy cream or even a bit of cream cheese before serving.
• To add more vegetables, I toss in diced zucchini, carrots, or bell peppers at the start.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave. The tortellini tend to absorb liquid over time, so I sometimes add a splash of broth or water when reheating.
For freezing, I recommend freezing the soup without the tortellini—just make the base and add fresh or cooked tortellini when reheating. It will keep in the freezer for up to 3 months.

FAQs

Can I cook the sausage directly in the crock pot?

You could, but I prefer browning it first—it adds much more flavor and a richer texture to the soup.

Should I use frozen or fresh tortellini?

Both work! Frozen takes a bit longer to cook (about 20–25 minutes), while fresh cooks in around 10–15 minutes.

Can I skip the heavy cream?

Yes, the soup will still be delicious without it—it’ll just be more broth-based. Sometimes I add a splash of milk instead for a lighter creaminess.

What kind of sausage works best?

I like Italian sausage (mild or spicy), but you can use chicken or turkey sausage too. Just make sure it’s uncooked so it flavors the soup properly.

How do I make the soup thicker?

I simmer it uncovered for the last 30 minutes, or stir in a bit of cream cheese or grated parmesan to naturally thicken the broth.

Can I cook this on the stovetop instead?

Yes! Just simmer everything (except the tortellini, spinach, and cream) for about 30–40 minutes, then add the last ingredients and cook until done.

Does the spinach need to cook long?

No—it wilts quickly. I usually add it in during the last few minutes of cooking.

Can I use kale instead of spinach?

Absolutely. I just add it earlier since kale takes longer to soften.

How can I make this soup gluten-free?

Use gluten-free tortellini and check that your sausage and broth are certified gluten-free.

Can I double the recipe?

Yes, this soup doubles perfectly for large gatherings—just make sure your crock pot is big enough!

Conclusion

I find this crock pot sausage tortellini soup to be the ultimate comfort food—rich, creamy, and full of satisfying textures. It’s one of those easy recipes I can throw together in the morning and come back to a hearty, flavorful meal in the evening. Whether it’s for family dinners or cozy nights in, it’s always a hit and never fails to warm me up from the inside out.

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