Crockpot Tortellini Soup With Sausage Recipe

There’s something about coming home to a warm, hearty meal that’s been simmering away all day, especially when it’s as comforting as this Crockpot tortellini soup with sausage. It’s one of those recipes that feels like a big hug in a bowl—rich, savory, and full of wholesome ingredients. Whether you’re gearing up for a cozy family dinner or prepping for a busy weeknight, this soup is just the thing to take the stress out of cooking. Plus, the flavors just get better the longer it cooks, making it an easy go-to recipe for fall or winter nights.

One of the best parts? This soup is a full meal all on its own. You’ve got your protein from the sausage, healthy veggies, indulgent tortellini, and the option to swirl in some cream for extra richness. The tortellini’s cheesy goodness combined with the hearty broth and tender veggies just hits the spot every time.

this RECIPE

A little memory from my kitchen

I first stumbled upon a version of this recipe during one of those hectic weeks where I felt like I barely had time to breathe, let alone cook. I’d just picked up my kids from soccer practice, and we were all exhausted and starving. I remembered seeing a crockpot tortellini soup recipe in an old cookbook, so I decided to give it a try. I threw everything into the slow cooker in the morning, and by dinnertime, it smelled like I’d been laboring over the stove all day.

When we sat down to eat, the kids were quiet for a good few minutes (which, if you have kids, you know is a huge win), just slurping away. The creamy broth with the soft tortellini and the savory sausage was an instant hit. Now, it’s one of those recipes that I keep coming back to whenever I need something simple yet satisfying.

Where this tortellini soup idea comes from

Tortellini soup isn’t a new invention by any means—Italian-inspired soups featuring pasta have been around for generations. Tortellini itself hails from the Emilia-Romagna region of Italy, traditionally stuffed with a variety of fillings like cheese, meats, or even vegetables. While Italian soups often feature simpler broths, this more Americanized version amps things up with a richer, tomato-based broth and hearty sausage. The slow cooker adaptation makes it even more hands-off, ideal for those of us who love a good home-cooked meal but don’t always have the time to stand over a pot.

Let’s talk ingredients: fresh, filling, and full of flavor

When you break it down, the ingredients in this soup are pretty straightforward, but they all play a vital role in creating layers of flavor. Here’s what makes each component essential:

• beef sausage: The sausage brings a savory depth to the soup, giving it a slightly spicy, hearty base.
• Carrots and celery: These two add just the right amount of sweetness and crunch. Chop them finely if you’re short on time and need them to soften quickly.
• Canned tomatoes: Both crushed and diced tomatoes provide a robust, slightly tangy base for the soup. If you want a smoother texture, you can use all crushed tomatoes.
• Cheese tortellini: The star of the show! They soak up all that delicious broth while adding a cheesy, comforting bite. If you don’t have tortellini, ravioli or even gnocchi could be a fun twist.
• Spinach: This leafy green adds a pop of color and a boost of nutrients. You can swap it with kale or Swiss chard if you prefer.
• Heavy cream: Optional, but oh-so-worth-it. The cream adds a velvety texture to the soup, making it even more indulgent. You can skip it or use a dairy-free cream alternative if you want to keep things lighter.

Kitchen gear: what you need (and what you can totally skip)

Let’s be real—this is a pretty forgiving recipe when it comes to tools, but there are a few things that will make your life easier:

• Crockpot/slow cooker: Of course, this is the star appliance. You don’t need a fancy one either—any basic model with a low and high setting will work.
• Skillet: You’ll need this to brown the beef sausage and onions. You could technically skip this step and add everything directly to the crockpot, but browning the sausage first adds so much more flavor.
• Sharp knife and cutting board: You’ll be chopping up veggies, so having a good knife on hand makes the process quicker and safer.
• Wooden spoon or spatula: For stirring everything up as you go.

Step-by-step: here’s how to make this soup

Ready to get started? Here’s how I make this crockpot tortellini soup with sausage, step by step:

1. Brown the sausage and onions: Start by sautéing the Italian beef sausage with your chopped onions in a skillet over medium heat. This should take about 7-8 minutes. Don’t rush this step! You want that sausage to develop a bit of color because that’s where all the flavor comes from. If you end up with too much fat in the pan, you can spoon some of it out, but leave a little to keep everything moist and tasty.
2. Add the garlic: Once the sausage is browned, stir in the minced garlic. Garlic burns fast, so only cook it for about 30 seconds before adding everything to the crockpot.
3. Load up the crockpot: Now comes the fun part—dumping everything into the crockpot! Add your carrots, celery, canned tomatoes (both diced and crushed), and chicken broth. Stir everything together to make sure the flavors are evenly distributed.
4. Cook: Set your crockpot to low and cook for about 7-8 hours, or on high for 4-5 hours. If you’re in a rush and need it ready in 3-4 hours, chop your veggies finely so they soften faster.
5. Add the tortellini and cream: About 30 minutes before you’re ready to eat, stir in the cheese tortellini, spinach, and heavy cream (if using). Set the crockpot to high and let everything cook through. Don’t forget to season with salt and pepper to taste!
6. Serve and enjoy: Give the soup one last stir, and you’re ready to serve. The tortellini should be soft but not falling apart. Ladle the soup into bowls and watch as everyone digs in.

Let’s get creative with variations

While this soup is pretty perfect as is, there are plenty of ways to tweak it depending on your tastes or dietary needs.

• Gluten-free: Swap the regular tortellini for a gluten-free version. Most major grocery stores carry gluten-free pasta these days, so you won’t miss out on any flavor.
• Dairy-free: Omit the heavy cream or substitute it with a dairy-free alternative like coconut milk. The soup will still be creamy but with a slightly different (yet delicious!) flavor profile.
• Vegetarian: You can totally skip the sausage and opt for a vegetarian sausage substitute, or bulk up the soup with extra vegetables like zucchini or mushrooms.
• Seasonal variations: In the spring, you could swap the spinach for fresh basil or even asparagus for a lighter twist. In the winter, try adding a pinch of cinnamon or nutmeg for a cozier flavor.

Presentation tips: making it look just as good as it tastes

When it comes to serving this soup, I like to keep things rustic. Ladle the soup into big bowls, and don’t be shy with the portions! I usually top it off with a sprinkle of grated Parmesan cheese and a little fresh basil or parsley for color. If you’re feeling extra fancy, drizzle a bit of olive oil over the top just before serving. Pair it with some crusty bread on the side for dunking, and you’ve got yourself a meal.

Pairing ideas

This soup has bold, savory flavors, so pairing it with something light and refreshing can be a nice contrast. Here are some of my favorite beverages to serve alongside:

• Iced lemon water: The citrus cuts through the richness of the soup, making each bite feel lighter.
• Sparkling water with a splash of cranberry juice: Adds a bit of tartness that pairs beautifully with the creamy broth.
• Herbal tea: A cup of chamomile or mint tea can be soothing, especially on a cold evening.

Storing leftovers and reheating tips

If you have leftovers (which is a big “if” in my house!), they store really well. Just transfer the soup to an airtight container and pop it in the fridge. It will keep for 3-4 days, and the flavors actually deepen over time, making it even better when reheated.

When you’re ready to reheat, simply warm it up on the stovetop over medium heat. You may need to add a splash of chicken broth or water if the soup has thickened too much in the fridge. Avoid reheating the tortellini too many times, as they can get a bit mushy.

Scaling the recipe: making more or less

This recipe easily doubles if you’re feeding a crowd. Just make sure your crockpot is big enough to handle the extra volume. If you’re cooking for two, you can halve the ingredients and it’ll still come out just as delicious. One thing I’ve noticed is that the tortellini tends to absorb a lot of liquid if you have leftovers, so you might need to add extra broth when reheating.

Encouraging words: give this recipe a try!

I hope you give this crockpot tortellini soup a try! It’s such a simple, soul-warming dish that’s perfect for busy nights or whenever you need a little extra comfort. Plus, it’s super flexible, so feel free to make it your own—whether you’re switching up the veggies or trying a new type of tortellini. Happy cooking!

Frequently asked questions

Can I make this soup without a crockpot?
Yes! You can simmer everything on the stovetop instead. Just brown the sausage and onions in a large pot, then add the rest of the ingredients (except the tortellini, spinach, and cream). Simmer on low for about an hour, then follow the same instructions for adding the tortellini and spinach.

Can I freeze this soup?
You can, but keep in mind that the tortellini may get a little soft when reheated. I recommend freezing the soup without the tortellini, then adding it fresh when you’re ready to serve.

What other vegetables can I add to this soup?
Feel free to throw in anything you like! Zucchini, bell peppers, or even green beans would be delicious additions.

How can I make this soup spicier?
If you like a little kick, you can add red pepper flakes or use a spicier variety of sausage.

Is the heavy cream necessary?
Nope! The soup is still delicious without it. The cream just adds a bit of richness, but you can leave it out for a lighter version.

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