There’s something so cozy and satisfying about a bowl of rich, velvety soup loaded with cheesy pasta and savory sausage. This Creamy Tortellini Soup Recipe hits all those comforting notes and then some—it’s like a warm hug in a bowl on chilly days or whenever you need a little kitchen magic.
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Why You'll Love This Recipe
After making this creamy tortellini soup more times than I can count, it’s become a staple in my home. It combines heartiness, creaminess, and a touch of Italian charm that feels fancy but is super easy to pull together, especially thanks to the slow cooker.
- Hands-off cooking: You just set it and forget it with the slow cooker, perfect for busy days.
- Rich, creamy texture: The combination of heavy cream and Parmesan makes every spoonful delightful.
- Hearty and filling: Italian sausage and tortellini make it more than just soup—it’s a full meal.
- Naturally comforting flavors: Italian seasoning, tomatoes, and spinach bring freshness and depth.
Ingredients & Why They Work
Each ingredient here plays a role in creating a balanced, tasty bowl of soup. From the savory sausage to the fresh spinach, these components are easy to find and combine effortlessly.
- Yellow onion: Adds sweetness and depth when sautéed, the base for building flavor.
- Garlic: Brings that unmistakable aromatic lift to amp up the Italian vibe.
- Ground Italian sausage: Brings spice, richness, and that signature flavor punch.
- Tomato paste: Concentrates the tomato flavor and thickens the broth slightly.
- Italian seasoning: A perfect blend of herbs that ties everything together.
- All-purpose flour: Helps thicken the soup into a luscious creamy base.
- Beef broth: Richer than chicken broth, adds depth without overpowering.
- Diced tomatoes: Adds a bright, tangy contrast to the creamy soup.
- Cheese tortellini: Pillowy pasta stuffed with cheese, the star of the show.
- Fresh baby spinach: Adds a pop of color and a subtle fresh bite.
- Parmesan cheese: Adds umami and saltiness, melting beautifully into the soup.
- Heavy cream: Creates that creamy, comforting texture that envelops everything.
Make It Your Way
I’ve tried this soup with a few tweaks over time, and the beauty of a creamy tortellini soup is how easily it adapts to your tastes and needs. Feel free to swap ingredients, spice it up, or keep it mild and classic.
- Variation: I sometimes swap Italian sausage for ground turkey or chicken for a leaner version, and it still packs plenty of flavor.
- Plant-based twists: Use a plant-based sausage and dairy-free cream for a vegan-friendly option—just keep the creamy texture in mind.
- Vegetable additions: Add mushrooms or zucchini if you want more veggies; they cook beautifully in the slow cooker.
- Spice level: If you like a kick, sprinkle in red pepper flakes with the sausage for some heat.
Step-by-Step: How I Make Creamy Tortellini Soup Recipe
Step 1: Sauté and Sizzle
Start by heating a skillet over medium-high heat, then sauté your diced onion and minced garlic until fragrant and translucent, about 2 minutes. This step builds flavor right away. Then add your Italian sausage, along with tomato paste and Italian seasoning, cooking until the sausage is nicely browned. This really unlocks that savory depth you want. Transfer everything into your slow cooker—get that delicious base ready!
Step 2: Thicken and Simmer
Whisk the flour into the beef broth until smooth—that’s your thickening magic trick. Pour this over the sausage mixture in the slow cooker, then stir in the drained diced tomatoes. Season with salt and pepper to your liking. Set the cooker on high for 3-4 hours or low for 4-6 hours, and let those flavors mingle while you relax or prep other things.
Step 3: Add the Good Stuff
About 10 minutes before serving, stir in the tortellini, fresh baby spinach, grated Parmesan, and heavy cream. The tortellini will cook right in the soup, soaking up all those awesome flavors. Finish cooking on high until the pasta is tender but not mushy, around 10 minutes. Give it a good stir, taste for seasoning again, and you’re ready to serve!
Step 4: Serve and Savor
Ladle your creamy tortellini soup into bowls, grab some crusty bread for dunking, and dig in. The aroma alone will make everyone at the table happy, and the comforting flavors won’t disappoint.
Top Tip
After many batches, I’ve learned a few things that really make this Creamy Tortellini Soup Recipe shine. These small adjustments can save you time and boost the flavors.
- Don’t skip sautéing the sausage and aromatics: It creates a deep flavor base that slow cooking alone can’t match.
- Use fresh tortellini if you can: It cooks faster and has a wonderful texture, but frozen works great too—just allow a little longer cook time.
- Stir gently after adding tortellini: Too vigorous a stir can cause the pasta to break apart.
- Don’t overcook the tortellini: Keep an eye on the time in those last 10 minutes to avoid mushiness.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
I love topping this soup with an extra sprinkle of freshly grated Parmesan and a little cracked black pepper right before serving. Sometimes I add a few torn basil leaves for a fresh, herby punch that brightens every bite.
Side Dishes
Crusty bread or garlic knots are my go-tos—they’re perfect for dipping into the creamy broth. Occasionally I throw together a simple green salad or roasted veggies to round out the meal without overpowering those Italian flavors.
Creative Ways to Present
For a special occasion, I’ve served this soup in mini bread bowls — it’s fun, eye-catching, and adds extra texture to the meal. You can also layer the soup in pretty glass mugs for a cozy, inviting look that impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. When reheating, I add a splash of broth or water to loosen the soup, since the tortellini can soak up liquid and thicken it overnight.
Freezing
I usually freeze this soup before adding the tortellini and cream, as pasta and cream don’t always freeze and reheat well. When ready to eat, I thaw, then stir in fresh tortellini, cream, and spinach, cooking until warmed through.
Reheating
To reheat, warm it gently on the stove over low to medium heat, stirring occasionally. Adding a bit of broth helps keep the texture creamy and smooth while preventing the soup from sticking or burning.
Frequently Asked Questions:
Yes, absolutely! If you have pre-cooked sausage, just chop it into bite-sized pieces and add it to the slow cooker with the broth and tomatoes. Skip the browning step in the skillet, but be aware you may miss some of the flavor development that comes from sautéing the raw sausage and onion first.
Fresh cheese tortellini is ideal because it cooks quickly and has a tender texture, but frozen tortellini also works well. Just be sure to add enough cooking time to ensure the pasta is heated through and tender without becoming mushy.
Yes! You can brown the sausage and sauté the onions right in the Instant Pot using the sauté function. Then add the broth, flour, tomatoes, and seasoning, and pressure cook for about 10 minutes before adding the tortellini, spinach, Parmesan, and cream, cooking a few more minutes until the tortellini is done.
If your soup turns out thicker than you want, simply stir in a little more broth or water while reheating to loosen it. This helps restore a creamy, soup-like consistency without diluting the flavors too much.
Final Thoughts
This Creamy Tortellini Soup Recipe has become one of my absolute favorites—there’s something so comforting about the combination of creamy broth, cheesy pasta, and savory sausage that just feels like home. I hope you enjoy making it as much as I do, and maybe it’ll earn a spot in your rotation for those days when you want cozy without the hassle. Grab your slow cooker, invite a friend, and enjoy every creamy, delicious spoonful together!
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Creamy Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Creamy Tortellini Soup is a warm and comforting Italian-inspired dish packed with savory Italian sausage, tender cheese tortellini, fresh baby spinach, and a creamy broth enriched with Parmesan and heavy cream. Perfect for a cozy meal, it combines hearty ingredients slow-cooked to meld flavors beautifully.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. ground Italian sausage
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ⅓ cup all-purpose flour
- 4 cups beef broth
- 2 (14.5 oz) cans diced tomatoes, drained
- Salt and pepper to taste
- 20 oz. frozen or fresh cheese tortellini (about 4 cups)
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
- ½ cup Parmesan cheese, grated
- 1 cup heavy cream
Instructions
- Sauté Aromatics and Sausage: Over medium-high heat in a skillet, sauté the diced onion and minced garlic until fragrant, about 2 minutes. Add the ground Italian sausage, tomato paste, and Italian seasoning, cooking until the sausage is slightly browned.
- Transfer to Slow Cooker: Transfer the sausage and onion mixture to a 6-quart slow cooker.
- Add Flour and Broth: Whisk the all-purpose flour with the beef broth until smooth and pour it over the meat mixture in the slow cooker.
- Incorporate Tomatoes and Seasoning: Add the drained diced tomatoes and season with salt and pepper. Stir to combine all ingredients well.
- Slow Cook the Soup: Cook the soup on high for 4 hours or on low for 6 hours, allowing flavors to meld and the soup to thicken.
- Season to Taste: Perform a taste test and adjust seasoning by adding more salt and pepper if needed.
- Add Tortellini and Greens: Stir in the cheese tortellini, fresh baby spinach, grated Parmesan cheese, and heavy cream until fully incorporated.
- Cook Tortellini: Continue cooking the soup on high for an additional 10 minutes or until the tortellini is cooked through and the spinach has wilted.
- Serve: Dish the soup into bowls and serve hot, ideally accompanied by crusty bread for dipping.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Use fresh tortellini if available for best texture; frozen tortellini works well too.
- Adjust Italian seasoning to your preference or add a pinch of red pepper flakes for heat.
- Drain diced tomatoes well to avoid thinning the soup too much.
- To make this recipe gluten free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free tortellini.
- The soup reheats well and flavors deepen after resting overnight in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
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