Crockpot Tortellini Soup is supremely comforting! Delicious bites of cheese tortellini are served in a creamy tomato broth with Italian sausage and spinach. The Crockpot low and slow cooking method really allows the flavors to develop AND makes the whole process so much easier for you!
Crockpot Tortellini Soup
It’s impossible to say what my favorite part of this Crockpot soup recipe is. Maybe it’s the tender cheese tortellini? I do love tortellini in soups, like our Corn Tortellini Chowder and of course Tortellini Lasagna Soup! But then there’s that bold Italian sausage I love so much. However, we really can’t forget the hearty, creamy tomato broth it’s all served in… Needless to say, there’s a whole lot to love about slow cooker tortellini soup! It’s especially great for those cozy fall and winter nights we have just around the corner. There’s nothing better than warming up with a bowl of soup that’s this creamy, hearty, flavorful and easy to make!
Can I add anything else to Crockpot tortellini soup?
Sure thing! You can add in some diced veggies like carrot, onion, celery if you want! No need to cook them before either, they will cook down in the pot! Toss in more leafy greens like kale or spice things up with a dash of crushed red pepper flakes. Be sure to comment below and let me know if any additions worked well for your soup!
How to Make Crockpot Tortellini Soup
Cook the sausage. Before you toss it in the Crockpot, cook the Italian sausage on your stovetop. Once it’s browned, drain the grease and add it to your slow cooker.
Add more ingredients. Stir in the marinara, seasonings, and chicken broth. Top with several pieces of cream cheese.
Cover and cook. Cover the Crockpot with a lid and cook on high for 4 hours or low for 7. Once cooked, stir until the cream cheese is broken down and incorporated with the other ingredients.
Add the final ingredients. Mix the tortellini into the Crockpot and cook on high for 30 minutes. Then, stir in the spinach and cook for another 15-20 minutes.
Enjoy! Garnish your tortellini soup with fresh basil leaves and parmesan cheese if desired. Serve immediately.
Storing Tortellini Soup
Let your soup cool to room temperature prior to storing! Once cooled, transfer your tortellini soup to an airtight container and keep it in the fridge for up to 4 days. To reheat the soup, just zap it for 30 seconds at a time in the microwave. Stir each time the microwave stops until the soup is warmed all the way through.
Ingredient Notes for Crockpot Tortellini Soup
Italian Sausage – It can be as spicy as you’d like, or you can use mild or sweet, this is totally up to your preference. You can also leave it out if you don’t eat meat.
Marinara Sauce – Any brand will work. Be sure to pick one that you already know you like the flavor of so you know you’ll like the overall flavor of the soup.
Chicken Broth – I recommend using a low sodium chicken broth to keep the saltiness to a minimum. If you do use regular chicken broth, you may want to consider omitting the sprinkle of salt that’s called for.
Cream Cheese – For the thickest, richest consistency, don’t use low fat cream cheese! Plain cream cheese with the full fat content will yield the best results.
Spinach – When measuring your cup of spinach, be sure to really pack it in there. Spinach will cook down a lot, so even if it seems like you’re adding a crazy amount of spinach, you’re really not.
Tortellini – I use cheese tortellini, but you can really use any kind you like best. If you have any tortellini left over, use it in a recipe like tortellini lasagna soup or creamy french onion tortellini!
Crockpot Tortellini Soup
- 1 Pound Ground Italian sausage as spicy as you like it
- 1 24-oz Jar Marinara Sauce
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt plus more to taste
- ½ teaspoon Ground Black Pepper
- 6 Cups of Low Sodium Chicken or Vegetable Broth
- 1 8-oz Block Cream Cheese, cut into pieces
- 1 18-oz Package Refrigerated Cheese Tortellini
- 3 Cups Spinach packed
- Crumble and cook the sausage in a medium skillet over medium heat until brown then drain any excess grease from the pan and add it to a slow cooker.
- Pour in the marinara sauce, garlic powder, onion powder, Italian seasoning, salt and pepper and stir well to combine.
- Pour in the chicken broth and stir then add the cream cheese pieces around on top.
- Cover the pot with the lid and cook on high for 4 hours or on low for 7 hours then stir well until the cream cheese is broken down.
- Stir in the tortellini, cover and cook on high for 30 minutes then stir in the spinach and cook for another 15-20 minute or until the spinach has reduced significantly and the pasta is cooked through.
- Garnish with fresh basil leaves and parmesan cheese if desired.