Slow Cooker Tortellini Soup
This easy, creamy slow cooker tortellini soup recipe requires minimal prep yet produces super flavorful and filling results every time. A true one-pot weeknight dinner wonder soon to become a family favorite!
5 star review
“This recipe is genius! Feels very next level, but so easy to make. Leftovers taste great even with gluten free tortellini.”
– Kelly
About this Recipe
Meet my family’s new favorite slow cooker soup recipe– this super simple and totally satisfying slow cooker tortellini soup!
Packed with vegetables & protein and simmered in a creamy, tomato-based broth, this is one of those hearty all-in-one meals (like this slow cooker hamburger soup) that we find ourselves making again and again.
Flavorful ingredients like ground Italian sausage, store bought tortellini, crushed tomatoes, carrots, onion, spinach, and cream all combine to create this ultra comforting soup.
It’s delicious year-round but especially good when the temperatures drop (just IMAGINE cozying up to a warm, nourishing bowl after a long day).
The good news is that a few ingredients and a slow cooker are really all you need to make this one-pot dinner tonight – trust me, you’ll be glad you did!
Tip: While I chose to make this soup with sweet Italian sausage, there’s lots of fun variations you can try! I added lots of ideas for you below to get you inspired – including how to make versions that are vegetarian or spicy, and how to make it with chicken or chicken sausage.
Process & Tips
This crockpot tortellini soup recipe comes together super easily in either the slow cooker or in as little as 45 minutes stovetop – both methods produce delicious results without a ton of effort on your part!
I tested this tortellini as a dump-and-go slow cooker recipe, but didn’t like the texture of the sausage in the final soup.
That’s why I think it’s worth the extra pre-cook step for this particular recipe.
After a quick sauté of the onions and sausage, you add the rest of your ingredients into the pot to simmer and meld together.
Save the fresh tortellini to add at the very end of the cooking time so they’re tender and just cooked through (that’s the secret to making sure they don’t get too mushy).
Finally, stir in your spinach, cream, and red wine vinegar and just like that dinner’s done!
Tip: This soup can easily be made gluten-free or dairy-free with just a few simple ingredient swaps. I’ve added all the details for you below so everyone can enjoy it!
The Best Type of Tortellini to Use
This recipe is so versatile and forgiving, any flavor or type of small tortellini will work for this soup!
For a dairy-free option, look for a dairy-free tortellini such as Kite Hill.
For a gluten-free option, look for a gluten free option like Capello’s tortellini.
And if using frozen tortellini be sure to defrost them before adding to the soup.
Tip: After adding the tortellini to the slow cooker, resist the urge to take the lid on and off, as taking the lid off will drop the temperature and prevent the tortellini from cooking all the way through.
Serving Suggestions
Since there’s already tasty tortellini, sweet Italian sausage, loads of vegetables and a nourishing broth in every bowl, it’s already makes a great stand alone meal.
But you can always add fun toppings to dress it up – like fresh basil, fresh parsley, Parmesan cheese, red pepper flakes, or a drizzle of extra virgin olive oil.
Or even serve it with skillet cornbread or warm cornbread muffins on the side for soaking up all that flavorful broth.
Tip: To do a fun soup and salad night, simply pair any of your favorite fresh greens with one of these homemade healthy dressing recipes (my picks would be this Lemon Dijon Dressing or Apple Cider Vinaigrette!).
Fun Variations to Try
Crock Pot Vegetarian Tortellini Soup: Skip the sausage and add a can of rinsed white beans instead.
Tortellini Soup with Chicken: Skip the sausage and add 1 pound boneless, skinless chicken to the slow cooker instead. Take the chicken out when adding the tortellini, shred or dice, then add back in with the red wine vinegar.
With Chicken Sausage: I used pork sausage for this recipe, but Italian chicken sausage or Italian turkey sausage will also work well.
Spicy Slow Cooker Tortellini Soup: For a spicier soup, use ground hot Italian sausage instead.
Ingredients & Modifications
Fresh cheese tortellini: Any flavor or type of fresh (not dried) small tortellini will work for this recipe. For a dairy-free option, look for a dairy-free tortellini such as Kite Hill. For a gluten-free option, look for a gluten free choice. If using frozen tortellini be sure to defrost before adding to the soup.
Ground sweet Italian sausage: Be sure to use bulk sausage for this recipe, not pre-cooked. If using uncooked sweet or spicy Italian sausage, remove from the casings before adding to the pan to cook. I used pork sausage for this recipe, but Italian chicken sausage or Italian turkey sausage will also work well. For a spicier soup, use ground hot Italian sausage.
Carrots: Fresh, whole carrots work best for this recipe.
Onion: Onions add so much flavor to homemade soups. But if you don’t like or can’t eat onions, feel free to skip them in this recipe. I find yellow onions work best for this recipe.
Garlic cloves: Since we’re using so few fresh ingredients, I like using fresh garlic cloves in this recipe. But you could also use granulated garlic powder in its place.
Stock: I used homemade chicken stock for this recipe but you could also use chicken bone broth or vegetable stock in its place.
No-salt added Italian seasoning: I love using Italian seasoning as a shortcut ingredient. It’s usually a blend of dried herbs like basil, oregano, rosemary, thyme, and marjoram.
Tomato paste: The tomato paste adds great concentrated flavor to the soup. Got leftover tomato paste? Remove it from the can, pop it in a freezer safe bag, and freeze for the next time you make this recipe.
Crushed tomatoes: The crushed tomatoes also help create the tomato-based broth to this soup, while adding great texture with the chunks of tomatoes too.
Cream: You can use traditional cream in this recipe for a light, creamy texture. For a non-dairy option, substitute either an equal amount of full-fat coconut milk (preferred substitution) or unsweetened non-dairy creamer. Either way, add it at the end for the best results.
Baby spinach: I like using baby spinach for this recipe due to the ease of prep, but feel free to swap in 1 bunch kale (any type) stemmed and chopped instead.
Red wine vinegar: Adding vinegar at the end of the cook time is one of my favorite tricks for crockpot soups. It lifts up all the flavors and brightens everything up. You can also use fresh lemon juice or apple cider vinegar if you prefer.
Olive oil: I like the flavor of olive oil in this recipe but you could also use another cooking oil in its place – like avocado, coconut, canola or vegetable oil.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tips for Storing Leftovers
Tortellini soup does not store particularly well, as the tortellini (like any pasta or grain) absorbs all the liquid and turns mushy.
If you want to store leftovers, I recommend removing the cooked tortellini from the soup, storing separately, and then recombing it when ready to reheat.
Stored separately like this, your leftovers should keep well for 3-4 days in a tightly sealed container in the fridge.
Slow Cooker Tortellini Soup
Ingredients
- 1 teaspoon olive oil
- 1 pound bulk ground sweet Italian sausage, or ground Italian chicken sausage
- 1 onion, chopped
- 2 garlic cloves, minced or finely grated
- 2 teaspoons no-salt added Italian seasoning
- 2 tablespoons tomato paste
- 1 (15-oz) can crushed tomatoes
- 2 cups chopped carrot
- 6 cups chicken stock
- ½ teaspoon kosher salt
To Add at the End
- 1 (10-oz) package fresh cheese tortellini
- ½ cup cream
- 2 cups baby spinach
- 1 tablespoon red wine vinegar
Equipment
Instructions
Slow Cooker Instructions
- Heat a medium pan or skillet over medium heat. Add the olive oil and onion and cook for 2-3 minutes, until just beginning to soften, stirring occasionally.
- Add the sausage, breaking apart with a spoon. Cook until the sausage is browned and cooked through, stirring occasionally, about 3-5 minutes. Drain any excess fat if desired.
- To the same pan, add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute, stirring constantly.
- Transfer the sausage-tomato paste mixture to a 6-quart slow cooker. Add the crushed tomatoes, carrot, stock, and salt, stirring to combine.
- Cover and cook on high for 3-4 hours on high, or low for 5-6, or until the carrots are tender.
- Uncover, switch to high (if not set to high already) and add the tortellini, stirring to combine. Cover and cook an additional 5-15 minutes on high, or until the tortellini is cooked through. Time will vary depending on your slow cooker, so check on the low end of time, then add time in increments of 5 until they reach the desired doneness.
- Uncover and add the spinach, cream, and red wine vinegar, stirring to combine. Taste and add salt or additional vinegar if desired.
Stovetop Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion and cook for 2-3 minutes, until just beginning to soften, stirring occasionally.
- Add the sausage, breaking apart with a spoon. Cook until the sausage is browned and cooked through, stirring occasionally, about 3-5 minutes. Drain any excess fat if desired.
- To the same pan, add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, carrot, stock, and salt, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook, covered until the carrots are tender, about 15 minutes.
- Uncover and add the tortellini, stirring to combine. Cover and cook an additional 5-15 minutes on high per package directions, or until the tortellini is cooked through.
- Turn off the heat, then add the spinach, cream, and red wine vinegar, stirring to combine. Taste and add salt or additional vinegar if desired.
Thanks Robyn! What might we use to replace the heavy cream for a dairy-free option?
Hi Annie, my preferred dairy-free sub for the cream in this recipe is full-fat coconut milk from a can. I find the other ingredients do a good job of masking the majority of coconut flavor, and it does the best job of mimicking the fat and creaminess of cream. If you don’t like coconut milk, you can also use an unsweetened, unflavored dairy-free creamer like Nutpods. Hope you enjoy, and let me know how it turns out!
Super yummy soup. My boyfriend’s little brother can be pretty picky. But he said it’s some of the best soup he’s ever had! I’d say that’s a success. Thanks for this comforting soup recipe!
Yay, I’m so happy to hear this one was a hit, even with the picky brother! Thanks so much for sharing your thoughts!
This soup is soooo good!!! I followed the stove top instructions. Very easy to make. Love the flavor!
Woohoo, so happy to hear this was a hit for you, Missy. Thanks so much for leaving a review!
Amazing soup! I omitted the garlic and onions (allergic), but it still tasted fine. I used vegetable broth (Kettle and Fire brand) which probably enhanced the flavor a bit since fresh garlic and onions were missing. Wasn’t sure about adding the red wine vinegar, but decided to try it and I think it was the perfect addition. My hubby said the soup tasted better than what he has had at a restaurant. We made the Crockpot version – kitchen smelled fabulous all day. We had big bowls, topped with a bit of shredded Parmesan and some Warner marbled rye bread. The perfect meal for a cool autumn evening or a cold winter night.
Wonderful to hear this was a hit, Christianne, especially without the onion and garlic. Thanks so much for sharing your review!
So so yummy! My 3 year old had two whole bowls.
Woohoo, love it when that happens! Thanks so much for leaving a review, Genevieve!
Robyn This is such a delicious soup and SO easy! I appreciate you!
Yay, Karen, so happy to hear this one was a hit for you! Thanks so much for sharing your review!
This and the pot sticks soup are genius recipes. Feels very next level, but so easy to make. Leftovers taste great even with a gluten free tortellini.
Next level, easy to make should be the new tagline for the site, Kelly! 🙂 So happy you enjoyed this one and thank you SO much for leaving a review!
This soup is so cozy and perfect for a busy school night. Picky 7 year old approved.
Lisa, yay, so happy to hear this one was busy school night and picky 7 year old approved. I call that a win! Thank you so much for leaving a review!
I finally found a GF tortellini, so I made this soup. My husband & I LOVED it! It’s going to be in regular rotation during the winter months. Your recipes never disappoint, Robin!
Sheri, woohoo, I’m so happy you were able to track down gf tortellini and that this one was a hit. Thanks so much for leaving a review!
This soup is DELICIOUS! My entire family loved it for dinner with big hunks of fresh bread and it heated up great for lunch the next day. Can’t wait to try some more of your recipes!
Katie, yay, so happy you enjoyed this one, and I agree, serving with big hunks of bread is a must! Thanks so much for leaving a review!