Crockpot Cheese Tortellini Soup
This cheese tortellini soup crockpot recipe is cozy and quick to prep. A tomato and Italian sausage broth cooks all day, and refrigerated tortellini goes in near the end so it stays tender.
6
servings15
minutes5
hoursItalian sausage and tomatoes simmer in a flavorful broth, then cheese tortellini and spinach finish the soup. A cozy bowl with little work.
Ingredients
1 lb Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups low-sodium chicken broth
1 cup water
1 tbsp tomato paste
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp red pepper flakes
1 can (15 oz) cannellini beans, drained
1 package (20 oz) refrigerated cheese tortellini
3 cups fresh baby spinach
1/2 cup grated Parmesan
1/2 cup heavy cream, optional
Directions
- Brown the sausage and onion in a skillet 6 to 8 minutes until no pink remains, then drain.
- Add the garlic and tomato paste and cook 1 minute.
- Transfer to a 6-quart slow cooker.
- Add the tomatoes, broth, water, Italian seasoning, salt and pepper flakes.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 hours.
- Stir in the beans.
- Turn the heat to HIGH and add the tortellini.
- Cook 20 to 30 minutes, until the tortellini float and are tender.
- Stir in the spinach, cream if using, and Parmesan until the spinach wilts.
- Ladle into bowls and top with more Parmesan.
Notes
- Use turkey sausage or mild chicken sausage. Frozen tortellini works but needs 5 more minutes. Store soup and tortellini separately if possible, since pasta swells overnight. Add broth when reheating.
Why tortellini soup suits the slow cooker
Cheese tortellini soup in the crockpot gives you a hearty Italian soup with very little effort. Sausage, tomatoes and beans simmer into a rich broth for hours, and the tortellini goes in near the end for just long enough to cook through. You get a dinner that tastes like it simmered all day, because it did.
The timing is what makes it work. Refrigerated tortellini needs only 20 to 30 minutes, so adding it at the start would give you soft, burst pasta. Holding it for the end keeps the pasta plump and the cheese filling creamy. A soup like this also freezes well, which makes a double batch worth cooking.
Ingredients worth a closer look
Italian sausage: mild or hot, with the casings removed. Browning it first adds flavor to the whole pot. Chicken sausage is a lighter option.
Crushed tomatoes and tomato paste: a 28-ounce can gives body, and a spoonful of paste cooked with the garlic adds depth.
Cannellini beans: a drained can adds protein and a creamy texture. Great northern beans are a fine swap.
Refrigerated cheese tortellini: find a 20-ounce package in the cold section. Frozen tortellini works but needs a few more minutes.
Baby spinach and Parmesan: spinach wilts in a minute, and Parmesan adds a salty finish. Save a little for topping.
Italian seasoning and red pepper flakes: a teaspoon of the blend and a pinch of flakes give warmth. Add the flakes lightly, since the long cook intensifies the heat.
Tips for the best bowl
Add the tortellini last: the most common mistake is putting it in with the other ingredients at the start. Turn the cooker to HIGH, add the tortellini, and cook 20 to 30 minutes until the pieces float and feel tender.
Brown the sausage: five to seven minutes in a skillet gives color and removes extra fat. Cook the garlic and tomato paste for a minute in the same pan.
Add cream at the end: if you use the heavy cream, stir it in after the tortellini is done and heat it for 5 minutes. Cooking cream for hours can cause it to split. If you skip the cream, a splash of milk gives a similar mellow finish.
Ways to change it up
Use ground turkey or leave out the meat and use vegetable broth. Kale can replace the spinach and needs about 10 more minutes. Add diced zucchini or carrots with the tomatoes for more vegetables. Leave out the cream for a lighter, tomato-forward soup. For a vegetarian version, replace the sausage with sliced mushrooms and a teaspoon of fennel seed.
Dried tortellini does not work well here. It takes longer to cook, and the filling gets tough in the hot broth.
Sides and serving
A slice of garlic bread or a warm baguette is all this soup needs. A simple green salad with Italian dressing makes it a full dinner. Ladle into deep bowls and top with extra Parmesan and a few red pepper flakes. Leftover rotisserie chicken stirred in at the end adds extra protein.
Fridge, freezer and reheating
Soup keeps 3 days in the fridge, and the pasta will soak up broth as it sits. Add a splash of broth when you reheat it.
Freeze the soup without the tortellini for up to 3 months, and cook fresh tortellini in the reheated soup. Reheat gently on the stove over medium heat until it is steaming hot at 165°F, then add the spinach.
Crockpot Cheese Tortellini Soup at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by Italian sausage, yellow onion, garlic, (28 oz) crushed tomatoes
Tips for Crockpot Cheese Tortellini Soup
Use turkey sausage or mild chicken sausage. Frozen tortellini works but needs 5 more minutes. Store soup and tortellini separately if possible, since pasta swells overnight. Add broth when reheating.
Crockpot Cheese Tortellini Soup FAQ
How long does Crockpot Cheese Tortellini Soup take?
Crockpot Cheese Tortellini Soup takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Cheese Tortellini Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Cheese Tortellini Soup?
15 ingredients, led by Italian sausage, yellow onion, garlic, (28 oz) crushed tomatoes. Amounts are in the recipe card above.
