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Slow Cooker Creamy Tortellini and Sausage Soup combines cheese tortellini, sweet Italian sausage, spinach and other vegetables in a creamy broth.
All year round, we keep our slow cooker close by and ready to cook delicious meals like this Slow Cooker Creamy Tortellini and Sausage Soup.
A slow cooker is great for summertime cooking, because you don’t have to turn on the oven and heat up the kitchen! Plus, you can cook up a big batch of this creamy tortellini soup – then enjoy leftovers for a few days afterwards.
How do you make Slow Cooker Creamy Tortellini and Sausage Soup?
Start by cooking up some sweet Italian sausage in a skillet, breaking it up into bite-sized pieces as it browns. Place the cooked sausage in your slow cooker, but leave the rendered fat in the skillet.
Next, sauté diced onions, carrots, celery, and garlic in the sausage fat – cooking until lightly browned and almost tender. Deglaze the pan with some chicken stock, then pour everything into the slow cooker with the sausage. (By the way – if you happen to have a multi-cooker slow cooker like this, you can do these first two steps right in the cooker!)
Pour in more chicken stock, cream, cream cheese, canned diced tomatoes, dry cheese tortellini, baby spinach, and seasonings including salt and pepper, dried basil and oregano.
Then – let the slow cooker do the work, cooking your Creamy Tortellini and Sausage Soup until the tortellini is tender (this will take three to four hours on low).
Spoon into bowls for serving. Serve with some crusty Garlic Bread on the side.
This Slow Cooker Creamy Tortellini and Sausage Soup is versatile and can be adapted to suit your tastes and the ingredients you have on hand.
While we used sweet Italian sausage, you could swap in hot Italian sausage for a zestier flavor. Or swap in your favorite chicken sausage if you prefer. (We don’t recommend a sweeter breakfast sausage – stick with savory flavors.)
You can use vegetable stock in place of chicken stock.
You can swap in other greens for the spinach – just note that spinach cooks quickly, while other greens such as kale, Swiss chard, or collards require more time to cook. We’d suggest sautéing them with the onions, carrots, celery and garlic to cook them a bit before adding them to the slow cooker.
How do I reheat this Slow Cooker Creamy Tortellini and Sausage Soup?
Because the soup has cream in the broth, a gentle reheat is recommended so the cream doesn’t break.
You can reheat the portion that you plan to eat in the microwave, or in a saucepan over low heat, stirring frequently.
You may enjoy these other Slow Cooker recipes:
- Slow Cooker Mac & Cheese
- Slow Cooker Apple Crisp
- Slow Cooker Tex-Mex Chicken Stew
- Slow Cooker Italian Beef Subs
- Slow Cooker Honey-Garlic Baby Back Ribs
1 tablespoon extra-virgin olive oil
1 1/2 pounds sweet Italian sausage, removed from casing
2 cups sweet onion, half inch dice
1 1/2 cups carrots, half inch dice
1/2 cup celery, quarter inch dice
1 tablespoon fresh garlic, minced
1 1/2 quarts chicken or vegetable stock or broth
3 cups heavy cream
4 ounces cream cheese
1 14.5–ounce can diced tomatoes
3/4 pound dry cheese tortellini
4 ounces baby spinach
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
In a large sauté pan over medium high heat, add olive oil and once hot, add the sausage and break up into bite sized pieces as it browns.
After the sausage browns, about five minutes, remove the sausage to the slow cooker but leave the fat in the pan.
Keep the pan on medium high and add the onion, carrot, celery and garlic. Cook until slightly browned and almost tender, about 5-8 minutes.
Add a splash of the stock to deglaze the pan then add the pan contents to the slow cooker along with all other ingredients.
Cook 3-4 hours on low until the tortellini is tender.
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