Description

This Crockpot Sausage Tortellini Soup is a hearty and comforting meal, combining savory Italian sausage, tender tortellini, and fresh vegetables simmered to perfection in a rich tomato and creamy broth. Slow-cooked to allow flavors to meld beautifully, this soup is perfect for a cozy family dinner or meal prep, offering a satisfying blend of textures and tastes with every spoonful.

Ingredients

Scale

Base Ingredients

2 Tbsp olive oil
1 yellow onion, diced
4-5 garlic cloves, minced
1 lb Italian sausage
4 carrots, chopped
3 celery stalks, chopped

Liquid and Tomato Components

15 oz can crushed tomatoes
15 oz can diced tomatoes
1½ cup marinara sauce
4-5 cups low sodium chicken broth

Seasonings

2-3 tsp Italian seasoning
½ tsp salt (more to taste)
½ tsp pepper (more to taste)
¼-½ tsp crushed red pepper

Main Cheese and Greens

20 oz refrigerated cheese tortellini
2 large handfuls fresh spinach
½ cup heavy cream
⅓-½ cup grated parmesan cheese
¼ cup fresh basil, chopped (optional)

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Instructions

Sauté Aromatics and Sausage: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the diced onion and minced garlic, cooking until the onions become translucent and the garlic is fragrant. Add the Italian sausage, breaking it into chunks as you cook. Continue to brown the sausage completely, then drain off any excess grease.
Prepare Crockpot Base: Place the chopped carrots and celery at the bottom of the crockpot. Layer the cooked sausage and onions on top. Pour in the crushed tomatoes, diced tomatoes, marinara sauce, and chicken broth (starting with 4 cups, reserving the extra broth to adjust thickness if needed later). Sprinkle in Italian seasoning, salt, black pepper, and crushed red pepper. Stir everything gently to combine.
Slow Cook the Soup: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to blend and vegetables to soften thoroughly.
Add Tortellini and Finish: About 20-30 minutes before serving, if cooking on low, turn the crockpot setting to high. Add the cheese tortellini, fresh spinach, heavy cream, and grated parmesan. Stir occasionally as the tortellini cooks to al dente texture, which should take roughly 15-20 minutes. Once the pasta reaches desired tenderness, switch the crockpot to warm or remove from heat to prevent overcooking and mushy pasta.
Serve: Ladle the soup into bowls and garnish with fresh chopped basil and additional parmesan cheese if desired. Serve warm and enjoy the comforting flavors.

Notes

Use low sodium chicken broth to control the saltiness of the soup.
Adjust crushed red pepper to taste for preferred spice level.
For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
Refrigerated cheese tortellini cooks faster in the crockpot than dried varieties.
Check seasoning before serving and adjust salt and pepper accordingly.