If there’s one kitchen tool that constantly meets the demands of our family’s dinner time, it’s the slow cooker! For years, it’s been my secret weapon to get a comforting dinner on the table for us to enjoy. This Slow Cooker Tortellini Soup is always on our dinner menu rotation.
It’s a broth-based soup that’s hearty, with cheese tortellini, spinach, Italian sausage and tomatoes. All you need a crusty piece of bread and it’s a perfect complete meal. Even my kids love this dinner. Just toss everything into the slow cooker and forget about it!
The reason why people love using the Slow Cooker is because you can dump all of the ingredients into it and come home to a home-cooked meal, with little or no extra preparation. It’s the reason I fell in love with my slow cooker and still the reason I turn to it when our family is busy.
The biggest preparation for this Tortellini Soup is browning the Italian sausage. It only takes a few minutes, but the sausage needs to be browned before adding it to the slow cooker. Sometimes I’ll brown it the night before I make the recipe.
The pay off is delicious! I love how the pasta melts in your mouth and adds a hearty touch. Even though it’s a broth-based soup, adding cream cheese makes it slightly creamy without the addition of heavy whipping cream. You’ll love the flavor and I promise it’ll be on your family’s regularly menu rotation too!
Looking for even more great slow cooker recipes? Check out some of these favorites that Savvy Mama Lifestyle readers love:
- Slow Cooker Butternut Squash Soup
- Slow Cooker Creamy Chicken Chili
- Slow Cooker Chipotle Pork Butt (I love this one for tacos, salads and sandwiches)
How To Make Italian Slow Cooker Tortellini Soup
For this recipe, you’ll need an 8-quart slow cooker. I don’t care which brand you use, the recipe will turn out great no matter what. I own a Cuisinart Slow Cooker and love mine. It looks a little faster than the Crock Pot brand, but I’ve come to expect that and set it for the quicker cook time.
Either way, you can’t “over cook” the soup. So don’t stress and set your slow cooker according to the recipe directions below. If you’re home, check on it! If not, don’t stress it.
What To Serve With Tortellini Soup
I love a big crusty baguette. You can make your own Homemade French bread or buy some at your local bakery. I’ve also served the soup with a side salad or, for a very hearty dinner, serve it in bread bowls. That’s all you need! It’s a one-bowl dinner recipe that’s perfect for big families.
If you want to serve the soup as an appetizer, you can cut the pasta in half. That makes the soup less heavy, if you’re planning to serve it before a big Italian dinner. You don’t want to serve a heavy pasta soup recipe before serving pasta for the main course.
Keeping Your Soup Fresh & Reheating Instructions
After your soup has cooked and cooled, transfer it to an airtight food storage container. Keep your soup in the refrigerator. For best freshness, enjoy the soup within 5-6 days of cooking. To reheat your soup, you can either use your slow cooker again, with the warm setting, or microwave it. Microwave the soup on high for 1-2 minutes while stirring occasionally.
When you reheat your soup, you might need to add fresh spinach again. The spinach has a tendency to wilt in the soup as it sits in the refrigerator. I like to add a bit more spinach to freshen up the soup again.
Can You Freeze Slow Cooker Tortellini Soup?
Yes! This soup freezes so well. I’ll make a double batch occasionally and freeze half of it to use later. Store it in a freezer bag and keep it frozen for up to 3 months. Let it thaw in the refrigerator for several hours, until it’s a soup consistently again, and follow the instructions to reheat it. Discard the soup after 3 months in the freezer.
I’ll make a double batch and give it to friends or family. Soup is perfect for new moms who are too tired to cook or a sick loved one that needs a pick-me-up!
Use any type of tortellini or ravioli pasta that you like. The recipe calls for refrigerated packed tortellini. Spinach or chicken would be great in the soup.
Vegetable broth or chicken broth can be used in the recipe, depending on which you prefer. Lastly, pick the type of Italian sausage you prefer. I use a sweet ground Italian sausage in my soup. Go for spicy, mild or don’t even use ground sausage – you can slice links!
If you want to cut back on calories, fat or sodium, just use the counterparts for each ingredient. Use low sodium chicken broth, low fat cream cheese or a pasta substitute instead of regular refrigerated pasta. It can definitely change the flavor of the soup overall, so be careful not to play with the ingredients too much.
What You Need From The Store:
- Packaged Cheese Tortellini (refrigerated section)
- Fresh Spinach
- Italian Seasoning
- Rotel Italian Diced Tomato
- Tomato Soup
- Sweet Italian Ground Sausage
- Chicken Broth
- Cream Cheese
- Optional Garnish: Parmesan Cheese Or Flat-Leaf Italian Parsley
Directions To Make Italian Slow Cooker Tortellini Soup
In a medium saute pan, brown off the Italian sausage until cooked and crumbled.
Dump the sausage, tortellini, garlic, Italian seasoning, Rotes Italian tomato, tomato soup, cream cheese and chicken broth into a large slow cooker.
Cook on low for 6 hours or high for 4 hours. Add the spinach and let it cook for anther 10 minutes. Serve the soup hot and garnish with parmesan cheese or fresh Italian flat-leaf parsley. Add a side of bread or crackers to go along with the bowl of soup.
- 1 lb. Ground Italian Sausage (sweet or spicy)
- 1 Package (1lb) Refrigerated Cheese Tortellini
- 1 Can (10 oz) Italian Rotel Tomatoes
- 1 Can (10.5oz) Tomato Soup
- 32 oz Chicken Broth
- 1 Package (8oz) Cream Cheese
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Garlic, Minced
- 2-3 Handfuls of Fresh Spinach (to preference)
- Garnish: Parmesan or Flat-Leaf Italian Parsley
1. In a medium sauté pan, brown off the Italian sausage until cooked and crumbled.
2. Dump the sausage, tortellini, garlic, Italian seasoning, Rotes Italian tomato, tomato soup, cream cheese and chicken broth into a large slow cooker.
3. Cook on low for 6 hours or high for 4 hours. Add the spinach and let it cook for anther 10 minutes. Serve the soup hot and garnish with parmesan cheese or fresh Italian flat-leaf parsley.
- Refrigerate any leftover soup in an airtight food storage container. For best fresness, enjoy within 5-6 days of cooking.
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Amount Per Serving: Calories: 181Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 857mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 10g
**Nutrition is calculated by a third party. Actual values may vary.