Slow Cooker Creamy Tortellini Soup Recipe

Step 1: Brown the Sausage

In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Drain any excess grease and transfer the sausage to your slow cooker.

Step 2: Assemble the Soup Base

Add the diced onion, minced garlic, chicken broth, diced tomatoes (with their juice), sliced carrots, dried basil, oregano, and red pepper flakes (if using) to the slow cooker. Stir to combine.

Step 3: Cook the Soup

Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the flavors have melded.

Step 4: Add the Tortellini and Spinach

About 30 minutes before serving, stir in the cheese tortellini and chopped spinach (or kale). Let the soup continue to cook on low until the tortellini is tender and cooked through.

Step 5: Make It Creamy

In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup, followed by the Parmesan cheese. Let the soup cook for another 15–20 minutes on low until it thickens slightly.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with extra Parmesan, fresh parsley, or your favorite toppings. Serve with crusty bread or a side salad for a complete meal.

Choose the right tortellini: Refrigerated tortellini cooks faster and has a fresher flavor, but frozen tortellini works just as well.
Customize your protein: Swap Italian sausage for ground turkey, chicken, or a vegetarian alternative like plant-based sausage.
Thicken to your preference: For an extra thick soup, increase the flour or Parmesan slightly. For a lighter consistency, use milk instead of heavy cream.
Boost the veggies: Add zucchini, celery, or mushrooms for even more texture and nutrients.

Effortless: The slow cooker does all the hard work, making it perfect for busy days.
Hearty and filling: With pasta, protein, and veggies, it’s a complete meal in one bowl.
Family-approved: The cheesy tortellini and creamy base make it a hit with kids and adults alike.
Make-ahead friendly: It tastes even better the next day, making it ideal for meal prep.

This soup is delightful on its own but pairs beautifully with:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the soup (without the tortellini and cream) for up to 2 months. Add fresh tortellini and cream when reheating for the best texture.
Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup has thickened too much.