Slow Cooker Creamy Tortellini Soup

This comforting slow cooker creamy tortellini soup is packed with Italian sausage, tomatoes, cheese tortellini and baby spinach. It’s an easy fall favorite when you’re craving something warm and hearty.

Today we’re making a cozy slow cooker creamy tortellini soup that’s an easy family favorite and kid-friendly too. It’s loaded with crumbly Italian sausage, herbed diced tomatoes, pillowy soft cheese tortellini, fresh spinach and flavored with fresh onions and garlic.

This creamy soup is pure comfort food and a great way to feed an entire family. Serve with some garlic bread, garlic knots, or some warm crusty bread you can tear off and dip with. For other slow cooker soups, try this Pasta e Fagioli, a classic beef stew, or this cream cheese and potato soup.

SLOW COOKER CREAMY TORTELLINI SOUP RECIPE TIPS

Sauteing – You can add the onions, garlic, sausage, tomato paste and seasoning directly in the slow cooker and skip sauteing. I do recommend this step though as it brings out even more flavor and a little crunch from the browned sausage.

Substitute Italian sausage – I used mild ground Italian sausage but hot Italian sausage will also work. If you’re not a fan of Italian sausage, you can substitute it with ground chicken, turkey, or beef.

If you prefer more substance to bite into, try some boneless, skinless chicken breasts or thighs and shred them later. Alternatively, you can cut the chicken into bite-sized pieces and cook it that way as well to save time on the shredding.

Diced tomatoes – I used a blend with basil, garlic and oregano and drained the cans. If you want every bit of tomato flavor you can get in your soup, skip the draining.

Tomato paste – I use Cento tomato paste that comes in a tube as it keeps and stores better than the ones in the can.

Tortellini – I used frozen tortellini for this recipe but you can also use dried or refrigerated fresh tortellini as well. Just adjust the cooking time for fresh tortellini as it cooks much faster.

The tortellini is done cooking once it puffs up and floats to the surface. We add this towards the end because tortellini does not require much cooking time at all and keeping it in the slow cooker for hours will make it mushy.

Spinach – When adding in the spinach, press the leaves down until completely submerged so they can wilt in the soup. We add this in at the end because if you cook spinach too long it will be tough and leathery. You want soft, wilted spinach in your soup.

Crank up the flavor – Add even more flavor with bacon or chorizo.

Herb it up – Season with a few dashes of Italian seasoning, basil, or oregano to add some herbs to the soup.

Add more veggies – If you feel like adding more veggies, you can add chopped celery and carrots.

Substitute heavy cream – You should be able to use half and half or evaporated milk in place of heavy cream.

MORE SLOW COOKER SOUPS AND STEWS TO TRY

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