This Crockpot tortellini soup with sausage is a comforting, hearty, and easy to prepare slow cooker soup. Italian sausage, tomatoes, cheese tortellini, a splash of cream, and spinach make this one delicious soup.
This post was originally published on September 17, 2018. I periodically go through old posts and revise them to improve the recipes and update the photos.
Clearly I’m a fan of pasta and Italian sausage in soup because this Crockpot Italian sausage soup, my lasagna soup, this Zuppa Toscana, and this creamy Italian sausage tortellini soup come to mind. I’m sure there’s more since Italian sausage is one of my very favorite things to cook with.
This is the perfect soup to come home to. Get everything ready in the morning, and then pop the tortellini in while you’re unwinding after work. Or let it cook overnight if that’s your thing.
I decided to give this recipe a bit of a facelift because it’s been bugging me for a while. It’s not that I didn’t like it, but I thought it could definitely be improved upon. I added more tomatoes, some cream, more sausage, and new photos. I hope this gives the recipe new life, since I don’t think many people have made the old version of this recipe, and that made me a little sad. I can always do better!
How to make slow cooker tortellini soup with sausage
- Crumble the sausage and add it to a skillet along with the onions and sauté for about 7 minutes (add the garlic just before it’s done). Drain most of the fat. Add the sausage mix and the remaining ingredients except for the cream, spinach, and tortellini to the slow cooker. Cook on high for 3-4 hours or low 7-8 hours.
- About 30 minutes prior to serving, add the cheese tortellini, cream, and spinach. Season to taste.
This soup is delicious served with fresh parmesan grated over top!
A few recipe notes:
- Use spicy Italian sausage if you want a little heat to this Crockpot tomato tortellini soup with sausage.
- You could skip the step where you sauté the sausage and onion (I have tested similar recipes where I’ve just thrown raw sausage into the slow cooker), but I do recommend that step because it imparts more flavor into this dish, and you can also drain some of the fat.
- Anything around the amount of tortellini I added in should be fine. I know tortellini package sizes vary, so feel free to add anything around that ballpark amount.
- Keep in mind that the pasta will soak up the soup the longer you leave it, so if you are reheating leftovers, you may need to add more chicken broth if needed.
- If you want to make this soup ahead (or freeze it), I suggest waiting to add the tortellini, cream, and spinach until you’re ready to eat it.
- I made this a Crockpot creamy tortellini soup, but, with that said, you can leave the cream out and it’ll still taste delicious.
Love tortellini? Try these recipes:
- Creamy Spinach Tortellini Soup with Chicken
- One Pan Tortellini with Sausage
- Tomato Tortellini Soup
- Instant Pot Chicken Tortellini Soup
- Chicken Tortellini Alfredo
- Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Hope you’ll love this slow cooker tortellini soup with sausage!
Questions? Don’t hesitate to ask in the comments below.
Crockpot Tortellini Soup with Sausage
This Crockpot tortellini soup with sausage is a comforting, hearty, and easy to prepare slow cooker soup. Italian sausage, tomatoes, cheese tortellini, a splash of cream, and spinach make this one delicious soup.
Ingredients
- 1 (17.6 ounce) package Italian sausages see note
- 1/2 medium onion chopped
- 2 medium carrots sliced or chopped
- 2 sticks celery chopped finely
- 4 cloves garlic minced
- 1 (28 fluid ounce) can crushed tomatoes
- 1 (14 fluid ounce) can diced tomatoes with juices
- 4 cups chicken broth
- 2 (9 ounce) packages refrigerated cheese tortellini
- 3/4 cup heavy/whipping cream optional
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
Take your sausages out of their casings and crumble them into a skillet. Add the chopped onion. Sauté for about 7 minutes. Add the garlic in towards the end so it doesn't burn. Spoon out most of the fat (you don't need to be precise... fat gives the soup more flavor). Add the sausage mixture to your Crockpot.
Meanwhile, chop your carrots and celery. Add all ingredients except for the tortellini, spinach, cream, and salt & pepper to the Crockpot. Keep in mind that if you want the soup to cook in 3-4 hours, the carrots will have to be chopped pretty finely. If you're cooking it for 7-8 on low or 4-5 hours on high, you can chop them larger.
About 30 minutes prior to serving, add in your cheese tortellini, cream, and spinach. Give it a stir occasionally. Season with salt & pepper as needed prior to serving.
Recipe Notes
- I used a 5-pack of Johnsonville mild Italian sausages. Anything in that ballpark will work quantity-wise (you can even use ground sausage meat if that's easier). Also, feel free to sub with spicy sausage!
- The leftovers of this soup do soak up the broth a lot, so this soup is best eaten when it's fresh. I suggest adding more chicken broth to leftovers if you need to.
- This is the 7-quart Crockpot I used to make this recipe. My Crockpot was pretty full by the time I added the tortellini.
- You can make this soup without the cream and it'll still taste good.
AngelaML says
Hi again Natasha!
This looks delicious and easy and I’m excited to make it soon!
When you say 2 cups (packed) fresh baby spinach – how does that translate to an 8oz bag of fresh baby spinach? Do I get 2 bags or put the raw spinach in a measuring cup? Are the 2 cups the raw spinach or cooked? I’ve googled and I’m still confused! LOL
Thanks in advance!
Natasha says
Hi!! I take the raw spinach and smoosh it down in the measuring cup. ☺️ One 8 once bag will leave you with plenty. ♥️
Aleksandra says
Very excited for this meal tonight, it’s currently in the crock pot on low. I cannot believe how simple it was to prepare! Do you think cooking the tortellini on the side and adding each person’s desired amount would yield the same flavours? I’m thinking for storing left overs the noodles on the side would save the amount of broth?
Natasha says
Yay!! I hope you enjoy it! I think that should be fine. 🙂
Casey says
Made this soup after eyeing it up for awhile…so good and super easy to made. Everyone loved it and has asked me to make it again soon.
Natasha says
Yay!! So glad it was a hit! 🙂
Laureb says
What’s your recommendation for doing this stove top rather than crockpot?
Natasha says
I would do it in a similar way… just for step 2 cook it in a normal pot. Bring the soup to a boil and then reduce heat and simmer until veggies are tender (i would guess 15-20 min), then add the tortellini, spinach, and cream in and warm thru maybe another 10 min?
Neysa tuma says
Crowd pleaser for sure! I did change the recipe a bit. I left out the celery and spinach. In their place I added baby portobello mushrooms, chopped zucchini and leeks. I also used spicy ground Italian sausage and deglazed it 3-4 times with white wine before putting it all in the crockpot. I didn’t want the spicy sausage taste to overwhelm the other flavors…deglazing helps with that. Thank you for this great recipe.
Natasha says
So glad you liked it! I love the white wine idea!
Elizabeth N says
As soon as I saw this on IG I knew I was going to make it! I made it for dinner tonight and my husband and I both loved it! Can’t wait for leftovers! This will be part of the regular rotation this winter for sure!
Natasha says
I’m SO pleased to hear that!! Thanks for following along. 🙂
Kathie Peoples says
I have another recipe that calls for fennel in it. Do you use???
Natasha says
Hmm… you could try doing a search for my blog (use the search bar) to see what other recipes I have with fennel. I don’t use it too often, though!
Bobbie says
Girlfriend! This was so dang delicious! My husband and kiddos (ages 15 & 20) couldn’t stop raving about how good it was. A couple of things I did differently: I used my 6.5 quart pot instead of a crockpot. i used hot Italian sausage and cooked everything for about 1.5 hrs. before I added the cream, spinach and tortellini. Instead of the fresh refrigerated tortellini, I used the Barilla Collezione Selection Artisanal three cheese tortellini. OMG, this is a winner!!
Natasha says
I am so happy to heat that, Bobbie!! Thanks for letting me know! 🙂
Pri says
Is there anyway this recipe can be amended if I don’t have a crockpot or an instant pot/pressure cooker ??
Natasha says
Hi! Yes, but I haven’t tested it. I’d follow a similar process, but obviously cook it for way less time. Like add the cream, spinach, tortellini etc. in around the last 10 minutes or so maybe? I also have a similar recipe for the stovetop that you could use either instead or as a guide: https://www.saltandlavender.com/italian-sausage-tortellini-soup/
Flo says
Can you use half-in-half instead if heavy cream?
Natasha says
That should be fine for this recipe.
Jaclyn says
Do you think it would still be good with our celery and carrots ? Thanks!
Natasha says
I think it would still be good without those, yes.
Sheila Reinhardt says
I do not have heavy cream do you think I could use sour cream or evaperated milk? We like spice so I have added chilli peppers.
Natasha says
Hmmm.. Sour cream will give it a tangy flavor, but why not! I can’t say I’ve tried evaporated milk in soups before, but if you have, I don’t see why it wouldn’t be ok in a pinch!
MJ says
Natasha,
Thank you so much for this DELICIOUS recipe. My husband and I loved it. I served it with a crisp green salad and olive bread with EVOO. What a hit! I will be making this one again.
MJ
Natasha says
You are very welcome!! I am so happy you liked it. Sounds like a delicious meal.
Emma says
Hi there! Could this work in the Instant Pot?
Natasha says
Hi Emma! I think so. I’d just add the tortellini, spinach, and cream after you release the pressure. Maybe sauté the ingredients as instructed (but do it in the IP), then cook on high pressure for 8 minutes, do a quick release, and then take the lid off, press the “sauté” button, and add the remaining ingredients for like 5 min or so. Let me know how it goes!
Amy Lloyd says
Yummm I made this recipe tonight and it was delicious! I adapted it for the Instant Pot, following your suggestions. Sautéed the sausage with onion (in the IP), then added garlic. Added the tomatoes, veggies, and broth. Turned the IP to high pressure for 8 mins, then did a quick release. Switched back to sauté mode, then added pasta, plenty of spinach, and cream. It took maybe 5 minutes until the tortellini floated to the top and everything was good to go!
Natasha says
Wonderful! So glad it worked out. ❤️
Mary Ann | The Beach House Kitchen says
I love hearty, slow cooker soup recipes like this for fall Natasha! My husband Tom will LOVE it!
Natasha says
Thanks so much, Mary Ann! 🙂