Slow Cooker Sausage Tortellini Soup

Made with Italian sausage, cheese tortellini, and spinach in a creamy broth, this slow cooker tortellini soup is a hearty one-pot dinner with minimal prep. The sausage and tortellini make it filling enough to stand on its own as a full meal, and one you’ll want to make again and again!

My Favorite Sausage and Spinach Tortellini Soup

This slow cooker sausage tortellini soup has been my family’s most-requested soup for years, and it is easy to see why! Italian sausage gives the broth a savory, slightly spiced richness, the cheese tortellini turns every spoonful into a little pasta pocket of comfort, and a swirl of cream at the end pulls the whole tomato broth together into something cozy and satisfying. It tastes like it simmered all day, but the prep is seriously minimal.

The one step I do not recommend skipping is browning the sausage and onion before they go in the slow cooker. I tested this as a fully dump-and-go recipe, but the sausage came out with a soft, unappealing texture, so the few extra minutes of browning are worth it for the flavor and bite they add! Beyond that, it is a hands-off recipe, so once everything is in the pot you can walk away.

Keep in mind, the tortellini is where timing matters most, so add it during the last 5 to 15 minutes and resist lifting the lid while it cooks, since opening it drops the temperature and the tortellini will not cook through evenly. Pull it as soon as it is tender, because fresh tortellini goes from perfect to mushy quickly.
This soup is made for dunking, so serve it with a side of my skillet cornbread for soaking up the broth, and if you would rather a chicken version, my chicken tortellini soup should definitely be on your list to make next!

Robyn’s Testing Notes for Creamy Sausage Tortellini Soup

• Use fresh refrigerated tortellini rather than dried for this recipe, and if you only have frozen, thaw it first so it heats through evenly in the short cook window.
• Swap the sweet Italian sausage for hot Italian sausage if you like heat, or use Italian chicken or turkey sausage. In testing I found all work without changing the method.
• For a vegetarian version, skip the sausage and stir in a can of rinsed white beans for protein, using vegetable stock in place of the chicken stock.
• Stir the cream in at the very end off the heat, and for dairy-free use full-fat canned coconut milk, which best mimics the richness without a strong coconut flavor.

5 stars (16 ratings)

Slow Cooker Sausage Tortellini Soup

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 3 hours hrs 20 minutes mins

Total: 3 hours hrs 30 minutes mins

This slow cooker tortellini soup simmers Italian sausage, spinach, and cheese tortellini in a creamy tomato broth for an easy one-pot dinner!

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 1 teaspoon olive oil
• 1 pound bulk ground sweet Italian sausage (or ground Italian chicken sausage)
• 1 onion, finely 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

• Slow Cooker

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.

Notes

• Between the salt in the chicken stock and the sausage, I didn’t find that this soup needed much additional salt. Salt is a personal preference, however, so feel free to add salt at the end of the cook time if you think it needs it.
• The overhead shot of the slow cooker includes tortellini to give a sense of the overall ingredients for this recipe. Please follow recipe instructions and add the tortellini and remaining ingredients at the end of the cook time.
• If using frozen tortellini be sure to defrost them before adding to the soup..

Course: dinner, Main Course, Soup

Cuisine: American, Italian, Mediterranean

Nutrition Information:

Serving: 1 (of 6), Calories: 591kcal, Carbohydrates: 39g, Protein: 26g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 100mg, Sodium: 719mg, Potassium: 900mg, Fiber: 6g, Sugar: 9g, Vitamin A: 8598IU, Vitamin C: 16mg, Calcium: 176mg, Iron: 4mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe