Kitchen notes · a little help before you start

Creamy Crockpot Tortellini Soup

Name: Creamy Crockpot Tortellini Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6
Ingredients: ¾ lb Italian sausage mild or spicy (mild or spicy about 375 grams); ½ each onion (finely diced); 2 tablespoons tomato paste; 1 ½ teaspoons Italian seasoning; 3 cloves garlic (minced); ¾ teaspoon salt; 4 cups low sodium chicken broth; 2 each large carrots (peeled and chopped); 2 ribs celery (sliced); 3 cups fresh or frozen cheese tortellini (about 250 grams); 2 cups fresh chopped spinach or kale; 1 cup cream (any kind will work); ¼ cup finely grated Parmesan cheese

Cheese tortellini and sausage make this creamy soup a satisfying bowl, with tender vegetables nestled among the pasta. Parmesan adds a savory finish to the broth, and greens give each spoonful a little variety. It's a generous supper for anyone who enjoys finding cheese-filled pasta in their soup.

Prep: 15 min
Cook: 360 min
Total: 375 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseSoupsAmericanPrep: 15 minutes or lessTotal: over 60 minutesSoups & stewsSlow cookerPasta

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Cooking method: Slow cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews · Pasta

A few quick notes

1. Brown sausage and onion

Cook the sausage with onion until browned, then stir in tomato paste, herbs, garlic and salt.

2. Wait for tender vegetables

Let the broth and vegetables cook until tender before adding tortellini and the creamy finishing ingredients.

3. Check the pasta at the end

Cover after adding the tortellini and cook until al dente before tasting and adjusting the soup seasoning.

Get to know the ingredients

Italian sausage

Mild or spicy Italian sausage is listed, giving you the stated choice of heat in the soup.

Cheese tortellini

Fresh or frozen cheese tortellini goes in near the end with cream, Parmesan and the listed greens.

Cream

You can use any kind of cream; a higher-fat choice gives a richer flavor.

The last little job

Taste before ladling

When the tortellini is al dente, taste the soup, adjust the seasonings as desired and serve.

A little more help as you go

Other pasta option

You can use another pasta. Boil it separately before adding it if it is not fresh.

Season after tasting

Try tasting before adding pepper or chili flakes because the sausage may already provide enough spice.

A few questions you might have

When is the tomato paste cooked?

Stir it into the browned sausage and onion with the garlic, Italian seasoning and salt before transferring.

Can I use turkey sausage?

Yes, turkey sausage is an alternative to the Italian sausage in this soup.

Is there a meatless option?

Try omitting sausage and substituting a can of white beans for a meatless variation.

Do the tortellini cook all day?

No, add them only after the vegetables are tender, then cook briefly until the pasta is al dente.

Can I drain the sausage fat?

Yes, the directions mark draining excess fat from the browned sausage and onion as an optional step.

Any more cooking tips?

Ingredients and Substitutions: Italian sausage : you can swap the sausage for chicken breasts (or use leftover Crockpot Shredded Chicken or Instant Pot Shredded Chicken, no browning required), turkey sausage or omit and sub in a can of white beans for a meatless version. Spices and seasonings: Italian sausage can be quite flavorful and spicy, so for that reason I didn’t add pepper or red chili flakes. Feel free to add some at the end after tasting if desired. Tortellini : you can sub in any pasta you like, but if you aren’t using a fresh pasta I recommend boiling it separately and add after cooking for best results. Cream : any kind of cream will work here! A higher fat cream will have a richer flavor, but you can use whatever you have in your fridge.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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