Name: Creamy Tortellini Soup in Slow Cooker Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 lb. ground Italian sausage; 2 tablespoons tomato paste; 1 tablespoon Italian seasoning; 1/3 cup all-purpose flour; 4 cups beef broth; 2 (14.5 oz) cans diced tomatoes, drained; Salt and pepper to taste; 20 oz. frozen/fresh cheese tortellini, about 4 cups; 3 oz. fresh baby spinach, tightly packed (about 3 cups); 1/2 cup Parmesan cheese, grated; 1 cup heavy cream

There's something so cozy and satisfying about a bowl of soup that’s both hearty and creamy. This Creamy Tortellini Soup in Slow Cooker Recipe hits all those notes with Italian sausage, tender tortellini, and just the right touch of spinach and cheese. It’s absolutely the kind of meal that feels like a warm hug on a busy day.

A white bowl filled with creamy soup showing three layers: a light orange creamy broth base with specks of black pepper, yellow tortellini pasta floating in the soup, and chunks of brown cooked meat and green wilted spinach scattered throughout. There are also small pieces of red tomato mixed inside, with a silver spoon resting in the bowl's edge. The bowl is held by two woman's hands above a white marbled surface with a dark gray cloth nearby and another bowl of the soup slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tortellini Soup in Slow Cooker Recipe
Top Tip
How to Serve Creamy Tortellini Soup in Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tortellini Soup in Slow Cooker Recipe

Why You'll Love This Recipe

I first made this slow cooker creamy tortellini soup on a chilly weekend when I didn’t want to fuss in the kitchen but still craved something comforting and flavorful. Let me tell you, it quickly became a staple—not just for its taste but because it’s effortless to pull together and fills your home with delicious aromas all day.

Hands-Off Cooking: You just toss everything in the slow cooker and come back to a flavorful, comforting bowl of soup—perfect for busy schedules.
Rich and Creamy Texture: The blend of Parmesan and heavy cream turns this soup silky without being heavy, which I love.
Perfect for Leftovers: This soup tastes even better the next day, making it great for meal prep or an easy reheat dinner.
Customizable Flavor: You can swap the sausage for chicken or go vegetarian with ease, making it adaptable to your preferences or what you have on hand.

Two white bowls sit on a white marbled surface, filled with creamy orange soup layered with small tortellini pasta, chunks of browned sausage, bright green spinach leaves, and pieces of red tomato. The soup has a smooth texture with visible specks of black pepper. One bowl has a silver spoon resting inside, and near the top right are two shiny silver spoons crossed over each other. A striped gray cloth is casually placed on the left side next to the bowls, and a small white bowl filled with mixed peppercorns is in the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this slow cooker creamy tortellini soup plays an important role. From the savory Italian sausage that adds depth, to the spinach and tomatoes giving freshness, everything works together beautifully. Here's a quick rundown of why each part makes this soup unforgettable—and some shopping tips to get the best results.

Flat lay of a medium yellow onion diced into pieces, two whole cloves of garlic unpeeled, fresh raw ground Italian sausage in a small mound, a small white ceramic bowl with rich red tomato paste, a small white bowl filled with mixed dried Italian herbs, a small white bowl holding finely sifted all-purpose flour, a simple white bowl containing dark beef broth, two white ceramic bowls each holding bright red drained diced tomatoes, a few whole black peppercorns and coarse sea salt crystals scattered neatly, fresh cheese tortellini pasta – plump and creamy-colored, fresh baby spinach leaves tightly piled, a small white bowl with grated Parmesan cheese piled high, a small white ceramic bowl with thick heavy cream placed alongside, all ingredients arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Onion: Adds a mild sweetness and savory base; dice it evenly so it softens nicely in the slow cooker.
Garlic: A little goes a long way for aromatic depth—mince it fresh for the best flavor.
Ground Italian Sausage: Brings great seasoning and richness; I prefer mild, but spicy works well if you want a kick.
Tomato Paste: Concentrated tomato flavor that gives the soup a richer base without watering it down.
Italian Seasoning: A blend of herbs perfect for that classic Italian vibe; fresh herbs can be used but adjust quantities accordingly.
All-Purpose Flour: Used to thicken the broth slightly and give the soup that creamy texture.
Beef Broth: I find it adds heartiness that chicken broth can’t quite match here—but chicken broth is fine if that’s what you have.
Diced Tomatoes: I use canned, well-drained to keep the soup thick but juicy.
Cheese Tortellini: Fresh or frozen works perfectly for melty, cheesy bites throughout the soup.
Baby Spinach: Adds color, nutrition, and a lovely fresh bite—tightly packed fresh spinach is best.
Parmesan Cheese: Grated fresh for the umami richness and creaminess it brings.
Heavy Cream: The final touch to make it luscious and dreamy without being too heavy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this recipe is how easy it is to tweak. Whether you want to make it a little lighter or add more veggies, you can customize it without losing that creamy, comforting vibe.

Vegetarian Version: I’ve swapped out the Italian sausage for hearty mushrooms or crumbled tempeh before, and it worked beautifully for a meatless dinner.
Spicy Kick: Adding red pepper flakes or using spicy Italian sausage turns up the heat if you enjoy a bit more zing.
Extra Veggies: Toss in zucchini, bell peppers, or even kale for a more veggie-packed soup. Just add a little extra broth if needed.
Cheese Swap: If you want to experiment, goat cheese or mozzarella can replace Parmesan for a different cheesy twist.

Step-by-Step: How I Make Creamy Tortellini Soup in Slow Cooker Recipe

Step 1: Sauté the Aromatics and Sausage

Start by heating a skillet over medium-high heat. Add your diced onions and minced garlic, sautéing them until fragrant and translucent—about 2 minutes. This step wakes up the flavors. Then add the Italian sausage, tomato paste, and Italian seasoning. Cook until the sausage is just browned but not fully cooked through, giving a nice caramelized flavor. Transfer everything to your slow cooker—this quick sear really elevates the soup.

Step 2: Build the Soup Base

Whisk the flour into the beef broth until smooth—this prevents lumps and helps thicken the soup later. Pour that over the sausage mixture in the slow cooker. Add the drained diced tomatoes, then season with salt and pepper. Give it all a good stir so the flavors meld together while it cooks low and slow.

Step 3: Slow Cook for Depth

Set your slow cooker to high for 3-4 hours, or low for 4-6 hours. I prefer the low setting when I have more time because it lets the flavors develop beautifully. Before moving on, do a quick taste test—you might want to add more salt and pepper here to bring out everything.

Step 4: Stir in the Final Touches

Add the tortellini, fresh baby spinach, Parmesan cheese, and heavy cream. Stir gently to mix everything without breaking the tortellini. Cook on high for about 10 more minutes, just until the tortellini is tender and cooked through. That’s it—you’re ready to serve!

I usually serve this with some crusty bread to soak up every last drop of the creamy broth.

Top Tip

I’ve made this recipe dozens of times, and a few little tricks have really made a difference for me. These tips helped me avoid some common pitfalls, so you get silky, flavorful soup every time.

Sauté First: Browning the sausage and onions in a pan before slow cooking adds so much flavor—you don’t want to skip this step.
Don’t Overcook the Tortellini: Add tortellini near the end of cooking time; otherwise, it can become mushy and lose its texture.
Drain Your Tomatoes Well: Excess tomato juice can thin out the soup too much, so be sure to drain canned diced tomatoes thoroughly before adding.
Adjust Seasoning Late: Always taste and tweak salt and pepper towards the end for a perfectly balanced soup.

How to Serve Creamy Tortellini Soup in Slow Cooker Recipe

Creamy Tortellini Soup - Serving Suggestion

Garnishes

I keep it simple with fresh grated Parmesan on top and a sprinkle of cracked black pepper. Sometimes I add a few torn basil leaves if I have them nearby—that fresh herbal note just brightens every spoonful.

Side Dishes

Crusty Italian bread or cheesy garlic bread are my go-tos for soaking up that creamy broth. If you want something lighter, a crisp green salad with a tangy vinaigrette balances the richness perfectly.

Creative Ways to Present

For a dinner party, I’ve served the soup in mini bowls carved out of round sourdough loaves. It’s charming and mess-free. Another time, I added a drizzle of basil oil on top for a colorful, gourmet touch that impressed everyone.

Make Ahead and Storage

Storing Leftovers

Leftover creamy tortellini soup keeps well in an airtight container in the fridge for up to 3 days. I always let it cool a bit before refrigerating to preserve the creamy texture. When reheating, add a splash of broth or cream to refresh it.

Freezing

Because of the cream and tortellini, freezing is a bit tricky—it can change the texture. I recommend freezing the soup base without tortellini and cream, then adding those fresh when you reheat.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently. Adding a bit more broth or cream really helps restore that lovely silky texture. Avoid microwaving for best results.

Frequently Asked Questions:

Can I use chicken instead of Italian sausage?

Absolutely! Ground chicken or turkey works well if you want a lighter version. Just brown it in the same way to build flavor.

What type of tortellini is best for this soup?

I prefer cheese tortellini because it melts beautifully into the soup, but meat or spinach-filled tortellini also work fine. Frozen or fresh, both give great results.

Can I make this soup in an Instant Pot instead of a slow cooker?

Yes! Use the sauté function to cook the sausage, onions, and garlic first, then pressure cook everything else on high for about 10 minutes. Add tortellini and cream last, and use the sauté function again for a few minutes until tortellini is cooked.

How do I keep the soup from becoming too watery?

Drain the canned tomatoes well before adding, and resist the urge to add extra liquid during cooking. Thickening with the flour and finishing with cream helps keep the texture just right.

Final Thoughts

This Creamy Tortellini Soup in Slow Cooker Recipe has become one of those easy, satisfying meals that I genuinely look forward to making. Whether it’s a weeknight dinner or a casual weekend lunch, it always delivers comfort with minimal effort. I hope you find it as simple and delicious as I do, and that it quickly finds a place in your own recipe rotation!