Slow Cooker Creamy Tortellini Soup
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I’ve been making this Slow Cooker Creamy Tortellini Soup on chilly weeknights for years — it’s the kind of bowl that warms you from the inside out. Hearty Italian sausage, tender tortellini, bright kale and a silky tomato-cream broth make it quick to set-and-forget in the crockpot, then finish with a splash of cream and Parmesan. If you want a slow-cooker comfort meal that doubles as a crowd-pleaser, this is it. For more slow-cooker tortellini ideas and close variations, check my recommended recipe page: Slow Cooker Creamy Tortellini Soup recipe page.
Why you’ll love this dish
This soup hits a few comforts at once — creamy, tomato-forward broth, chewy cheese-filled tortellini, and savory sausage. It’s ideal for busy nights because most of the work happens upfront and the slow cooker does the rest. Families love it because kids often gobble the pasta and cheese, while adults can crank up the heat with chili flakes.
“A true weeknight hero — rich without being heavy and completely hands-off after 10 minutes of prep.”
Reasons to try it:
- Low active cooks time: mostly prep then slow-cook.
- Budget-friendly: pantry staples with one fresh protein.
- Versatile: swap greens, sausage, or make it vegetarian.
- Crowd-friendly: doubles easily for a dinner party.
How this recipe comes together
Step-by-step overview so you know what to expect before you start:
- Brown the sausage to develop flavor and render fat.
- Sauté aromatics (onion + garlic) briefly to soften and mellow them.
- Combine sausage, veggies, tomatoes, herbs and broth in the slow cooker and simmer gently.
- Add refrigerated tortellini and kale near the end so pasta stays tender but not mushy.
- Stir in heavy cream and finish with Parmesan and chili flakes.
This gives you a rich, slightly chunky tomato base with a creamy finish and perfectly cooked tortellini.
What you’ll need
- 1 lb Italian or spicy sausage (remove casings if using links)
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 tbsp minced garlic
- 3 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 sprig fresh thyme, leaves minced (or 1/2 tsp dried)
- 1/2 tsp dried oregano
- 2 cups chicken broth
- 1 (10 oz) bag refrigerated tortellini (do not use dried)
- 1 bunch kale, stems removed and chopped (or 1/2 bag frozen chopped kale)
- 1 cup heavy cream
- Parmesan cheese, grated or thinly sliced for serving (optional)
- 1 tbsp dried chili flakes (adjust to taste)
Notes and substitutions:
- Swap spicy sausage for sweet pork sausage if you prefer less heat.
- To make it lighter, use half-and-half or whole milk, but expect a thinner finish.
- For a vegetarian version, use plant-based sausage or omit sausage and boost umami with mushrooms and a splash of soy sauce.
- If you want a cheddar twist, see a similar take that pairs tortellini with cheddar-toast bites at this companion recipe.
Step-by-step instructions
- Heat a sauté pan over medium-high heat. Add sausage and cook, breaking it up, until no longer pink (about 6–8 minutes). Transfer cooked sausage to the slow cooker, leaving any rendered fat in the pan.
- Add the olive oil to the pan (if needed). Sauté the diced onion for about 4 minutes until softened. Add minced garlic and cook 1 more minute until fragrant. Move onion and garlic to the slow cooker.
- Into the slow cooker add sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth. Stir to combine.
- Cover and cook on High for 2 hours or Low for 4 hours.
- Remove the lid, add refrigerated tortellini and chopped kale. Stir, cover, and cook an additional 30 minutes on the same setting.
- Stir in the heavy cream and cook 10 more minutes to heat through and slightly thicken.
- Serve hot in bowls. Top each portion with thin slices or grated Parmesan and a sprinkle of dried chili flakes.
If you’d like other tortellini crockpot methods or inspiration, check this alternative version here: Slow Cooker Tortellini Soup variations.
Best ways to enjoy it
- Ladle into deep bowls and finish with shaved Parmesan and extra chili flakes.
- Serve with crusty garlic bread or rosemary focaccia to soak up the sauce.
- Offer a simple side salad (arugula with lemon vinaigrette) to cut the richness.
- For a heartier meal, serve with a grilled cheese or cheddar toast bites on the side.
Presentation tip: swirl a tablespoon of cream on top and add a sprig of thyme for an attractive finish.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat on the stove over medium-low until simmering, or microwave in 1-minute intervals, stirring between.
- Freezing: The soup can be frozen but note refrigerated tortellini will soften after thawing. For best texture, freeze the soup base (without tortellini) for up to 3 months and add fresh tortellini when reheating. If already combined, expect a softer pasta after freezing.
- Safety: Reheat leftovers to an internal temperature of 165°F (74°C). Cool leftovers quickly (within 2 hours) before refrigerating.
Pro chef tips
- Brown the sausage well — the caramelized bits add depth to the whole pot.
- Don’t add tortellini until the final 30 minutes to prevent it from turning gummy.
- Use refrigerated tortellini — it holds up better in a slow cooker than dried pasta.
- If your slow cooker runs hot, prefer the Low setting to avoid overcooking vegetables.
- Taste and adjust salt late in the process — the Parmesan and sausage can add a lot of sodium.
Creative twists
- Chicken & spinach: Swap sausage for cubed cooked chicken and use spinach instead of kale.
- White-bean boost: Stir in a can of cannellini beans for extra protein and texture.
- Smoky tomato: Add 1 tsp smoked paprika and use fire-roasted crushed tomatoes.
- Dairy-free: Replace cream with full-fat coconut milk (gives a different but pleasant richness).
- Spicy-sweet: Use spicy Italian sausage and top with honey-drizzled ricotta for a fusion note.
Your questions answered
Q: Can I use dried tortellini instead of refrigerated?
A: Dried tortellini will need longer cooking and can become very soft in a slow cooker. It’s best to use refrigerated tortellini or add dried toward the end with extra liquid and watch closely.
Q: How long does this take to prep and cook?
A: Active prep is about 10–15 minutes (browning sausage, sautéing aromatics, chopping veg). Cook time is 2 hours on High or 4 hours on Low plus about 40–45 minutes for tortellini, kale and cream.
Q: Is this freezer-friendly?
A: Yes — but for best texture, freeze the soup base without the tortellini. Thaw, reheat, and add fresh tortellini at the end.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function for the sausage and aromatics, then pressure-cook the base for 5–7 minutes. Quick-release, add tortellini and kale, and use the “keep warm” or sauté to finish with cream (watch pasta closely).
Conclusion
If you want another perspective on this style of crockpot tortellini soup, this version from Cafe Delites highlights similar timing and ingredient balances: Tortellini Soup (Slow Cooker) – Cafe Delites. For a sausage-forward take with helpful step photos, Salt & Lavender offers a reliable guide: Crockpot Tortellini Soup with Sausage • Salt & Lavender. And if you want a chicken-and-spinach twist on the slow-cooker tortellini idea, this recipe gives another useful template: Slow Cooker Creamy Tortellini, Spinach and Chicken Soup – 365 ….
Enjoy your pot of cozy soup — it’s perfect for meal prep, family dinners, and nights when you want big flavor with minimal fuss.
Slow Cooker Creamy Tortellini Soup
Ingredients
Method
- Heat a sauté pan over medium-high heat. Add sausage and cook, breaking it up, until no longer pink (about 6–8 minutes). Transfer cooked sausage to the slow cooker, leaving any rendered fat in the pan.
- Add the olive oil to the pan (if needed). Sauté the diced onion for about 4 minutes until softened. Add minced garlic and cook 1 more minute until fragrant. Move onion and garlic to the slow cooker.
- Into the slow cooker add sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth. Stir to combine.
- Cover and cook on High for 2 hours or Low for 4 hours.
- Remove the lid, add refrigerated tortellini and chopped kale. Stir, cover, and cook an additional 30 minutes on the same setting.
- Stir in the heavy cream and cook 10 more minutes to heat through and slightly thicken.
- Serve hot in bowls. Top each portion with thin slices or grated Parmesan and a sprinkle of dried chili flakes.
