Slow Cooker Creamy Tortellini Soup
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I first made this slow cooker creamy tortellini soup on a rainy weeknight and it quickly became the house favorite: rich, comforting broth, tender cheese tortellini, and plenty of greens—all with minimal hands-on time. If you want a cozy weeknight meal that stretches a pound of sausage into a generous family dinner, this is it; you can also find the original proportions and notes on the full recipe page here: slow cooker creamy tortellini soup.
Why you’ll love this dish
This soup hits several high notes at once: meaty and savory from Italian sausage, bright tomato depth from crushed tomatoes and paste, leafy nutrition from kale, and pillowy satisfaction from refrigerated tortellini. It’s perfect for hectic evenings because most of the work is done in the slow cooker, and it’s family-friendly while still being easy to dress up with Parmesan and chili flakes for adults.
“The best weeknight comfort—rich, creamy, and freezer-friendly. My kids asked for seconds and I loved how little cleanup there was.” — a happy home cook
This recipe is budget-friendly (one pound of sausage goes a long way), flexible (swap kale for spinach or use turkey sausage), and reliably forgiving—ideal when you want a warm bowl without fuss.
How this recipe comes together
Start by browning the sausage to develop savory fond. Sautéing the onion and garlic in the same pan builds a deeper base flavor before everything goes into the slow cooker with carrots, celery, tomatoes, herbs, and chicken broth. After a few hours of low, steady cooking the vegetables are tender and the flavors meld. Add refrigerated tortellini and chopped kale late so the pasta and greens stay tender but not mushy. Finish with heavy cream stirred in at the end for a silky texture. Total active time is roughly 20–30 minutes; the slow cooker does the rest.
Gather these items
- 1 lb Italian or spicy sausage (bulk or links, casings removed)
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 tbsp minced garlic
- 3 large carrots, sliced thin
- 2 celery stalks, sliced thin
- 1 (14-oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 1/2 tsp dried oregano
- 2 cups chicken broth (use low-sodium if preferred)
- 1 (10-oz) bag refrigerated tortellini (do not substitute dried without adjusting time)
- 1 bunch kale, stems removed and chopped (or 1/2 bag frozen chopped kale)
- 1 cup heavy cream
- Parmesan cheese, for serving (optional)
- 1 tbsp dried chili flakes (or use less as a garnish)
Substitutions/notes: swap mild Italian sausage for spicy if you want more heat, or use turkey sausage for a lighter version. If you like a tomato-forward soup, stir in an extra tablespoon of tomato paste. For a different finishing crunch, try serving with cheesy toast—see a related tomato-tortellini idea for inspiration at tomato tortellini soup with cheddar toast bites.
Cooking method
- Heat a sauté pan over medium. Brown the sausage, breaking it up until there’s no pink remaining. Transfer the cooked sausage to the slow cooker.
- Add olive oil to the same pan. Sauté the diced onion about 4 minutes until translucent. Add minced garlic and cook 1 minute more to release aroma. Pour this mixture into the slow cooker.
- Add sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth to the slow cooker. Stir to combine.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours, until vegetables are tender and flavors meld.
- After cooking, add the refrigerated tortellini and chopped kale to the slow cooker. Cover and cook 30 minutes, or until tortellini are cooked through and kale is tender. (If using frozen tortellini, check package for recommended time.)
- Stir in the heavy cream and heat 10 more minutes to warm the cream without boiling. Taste and adjust seasoning; add salt, pepper, and a pinch of chili flakes if desired.
- Serve in bowls with grated Parmesan and an extra pinch of chili flakes on top.
Best ways to enjoy it
Serve this soup with crusty garlic bread, a simple green salad, or toasted Parmesan crostini. For hearty family-style plating, ladle into shallow bowls and top each with a drizzle of good olive oil and freshly grated Parmesan. If you want ideas for similar slow-cooker tortellini soups and serving riffs, check these other tortellini recipes for inspiration on pairings and sides: slow cooker tortellini soup.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- Reheat on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or water if the soup has thickened in the fridge.
- Freezing: you can freeze the soup, but for best texture freeze before adding tortellini and cream. Thaw overnight, reheat, then add refrigerated tortellini and cream and simmer until warmed through. Cooked tortellini can get soft when frozen and reheated, so adding fresh tortellini at reheating yields a better texture.
- Food safety: reheat to 165°F (74°C) before serving.
Pro chef tips
- Brown the sausage well: those browned bits add deep flavor to the whole pot.
- Use refrigerated tortellini: they stay pillowy and cook quickly; if you use dried, add more simmer time and expect a firmer pasta.
- Add dairy last: heavy cream should go in at the end to prevent curdling and to maintain a silky mouthfeel.
- Taste and adjust salt after adding cream—dairy mutes saltiness.
- If you prefer a thicker soup, stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer until slightly thickened.
- For an extra flavor lift, finish with a squeeze of lemon or a splash of red wine vinegar to brighten the tomato base.
Creative twists
- Chicken & spinach: swap sausage for diced cooked chicken and kale for spinach.
- Vegetarian: use plant-based sausage or skip sausage and add white beans for protein.
- Spicy arrabbiata: stir in extra chili flakes or a spoonful of hot pepper paste with the tomatoes.
- Cheesier finish: fold in 1/2 cup grated fontina or mascarpone with the cream for a luxe texture.
- Rustic beans: add a can of drained cannellini beans with the tomatoes for more body and fiber.
Your questions answered
Q: Can I use dried tortellini instead of refrigerated?
A: You can, but dried tortellini takes longer and can become chewier. If using dried, add it earlier and check for doneness; reduce the slow-cooker time after adding to avoid overcooking.
Q: How long does the soup keep in the freezer?
A: For best quality freeze for up to 3 months. Freeze without tortellini and cream if possible; add those fresh when reheating.
Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes. Brown sausage in a large pot, sauté vegetables, add tomatoes, broth, and herbs, simmer 25–30 minutes, then add tortellini and kale and cook until tender. Stir in cream last.
Conclusion
For another take on a creamy slow-cooked tortellini soup, see this popular version on Cafe Delites: Cafe Delites’ Tortellini Soup (Slow Cooker). If you want a sausage-forward crockpot recipe with slightly different aromatics and serving ideas, Salt & Lavender’s crockpot tortellini soup offers a useful comparison: Crockpot Tortellini Soup with Sausage • Salt & Lavender. For a spin that adds chicken and spinach, check this slow-cooker version for technique and timing tips: Slow Cooker Creamy Tortellini, Spinach and Chicken Soup – 365 Days of Crockpot.
Slow Cooker Creamy Tortellini Soup
Ingredients
Method
- Heat a sauté pan over medium heat. Brown the sausage, breaking it up until there’s no pink remaining. Transfer the cooked sausage to the slow cooker.
- Add olive oil to the same pan. Sauté diced onion for about 4 minutes until translucent. Add minced garlic and cook for 1 more minute to release aroma. Pour this mixture into the slow cooker.
- Add sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth to the slow cooker. Stir to combine.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the vegetables are tender and the flavors meld.
- After cooking, add the refrigerated tortellini and chopped kale to the slow cooker. Cover and cook for 30 minutes or until the tortellini are cooked through and the kale is tender.
- Stir in the heavy cream and heat for 10 more minutes to warm the cream without boiling. Taste and adjust seasoning; add salt, pepper, and a pinch of chili flakes if desired.
- Serve in bowls topped with grated Parmesan and an extra pinch of chili flakes on top.
