Slow Cooker Creamy Tortellini Soup Recipe

Introduction

This Slow Cooker Creamy Tortellini Soup is a comforting and hearty dish perfect for chilly days. Packed with Italian sausage, fresh vegetables, and tender tortellini, it offers rich flavors with minimal effort. Enjoy a creamy, satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 1 pound Italian or spicy sausage
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 tablespoon minced garlic
• 3 large carrots, sliced thin
• 2 celery stalks, sliced thin
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 sprig fresh thyme, leaves removed and minced finely or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups chicken broth
• 1 (10 ounce) bag refrigerated tortellini (not dried)
• 1 bunch kale, stems removed and chopped lightly or 1/2 bag frozen chopped kale
• 1 cup heavy cream
• Parmesan cheese, optional (grated or sliced for serving)
• 1 tablespoon dried chili flakes

Instructions

1. Step 1: In a sauté pan, cook the sausage over medium heat until it is no longer pink. Transfer the cooked sausage to the slow cooker.
2. Step 2: Add the olive oil to the pan, then cook the diced onions for about 4 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onions and garlic to the slow cooker.
3. Step 3: Add the sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth to the slow cooker. Stir to combine.
4. Step 4: Cover and cook on high for 2 hours or on low for 4 hours.
5. Step 5: Remove the lid and stir in the tortellini and chopped kale. Replace the lid and cook for an additional 30 minutes until the tortellini is tender.
6. Step 6: Stir in the heavy cream and cook for another 10 minutes to heat through and combine flavors.
7. Step 7: Serve the soup warm, garnished with thin slices or grated Parmesan cheese and a sprinkle of dried chili flakes for a touch of heat.

Tips & Variations

• For a vegetarian version, omit the sausage and add more vegetables like mushrooms or zucchini.
• Use fresh herbs if available for a brighter flavor, or adjust the chili flakes to your preferred spice level.
• Replace kale with spinach for a milder leafy green option.
• Make sure to use refrigerated tortellini, as dried tortellini may require longer cooking or prior boiling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the cream from curdling. If the soup thickens too much after chilling, add a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time to ensure they are cooked through.

Is it possible to prepare this soup without a slow cooker?

Absolutely. You can make this soup on the stovetop by simmering the ingredients over low heat. Cook the sausage and vegetables first, then add the liquids and simmer until tender. Add tortellini and kale last and cook until tender, then stir in the cream.

Slow Cooker Creamy Tortellini Soup Recipe

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★★★★★

4.6 from 123 reviews

This Slow Cooker Creamy Tortellini Soup is a hearty, comforting meal perfect for any day. Made with Italian sausage, fresh vegetables, and creamy tortellini simmered to perfection in a slow cooker, this soup combines rich flavors with easy preparation. It’s a delightful blend of savory sausage, tender kale, and creamy broth finished with Parmesan and chili flakes for a little kick.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 4 hours 40 minutes
• Total Time: 4 hours 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 pound Italian or spicy sausage
• 1 tablespoon olive oil

Vegetables and Herbs

• 1 cup onion, diced
• 1 tablespoon minced garlic
• 3 large carrots, sliced thin
• 2 celery stalks, sliced thin
• 1 sprig fresh thyme leaves removed and minced finely or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bunch kale, stems removed and chopped lightly or 1/2 bag frozen chopped kale

Tomato and Broth

• 1 14 ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups chicken broth

Other

• 1 10 ounce bag refrigerated tortellini (not dried)
• 1 cup heavy cream
• Parmesan cheese, optional (grated or sliced for serving)
• 1 tablespoon dried chili flakes

Instructions

1. Cook the sausage: In a sauté pan over medium heat, cook the Italian or spicy sausage until it is no longer pink, thoroughly breaking it up as it cooks. Once done, transfer the cooked sausage into the slow cooker.
2. Sauté onions and garlic: Add the olive oil to the same pan and sauté the diced onions for about 4 minutes until they soften. Then add the minced garlic and cook for an additional minute until aromatic. Transfer this mixture into the slow cooker with the sausage.
3. Add vegetables and liquids: Add the sliced carrots, celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth into the slow cooker. Stir gently to combine all ingredients.
4. Slow cook the base: Place the lid on the slow cooker and cook on high for 2 hours or on low for 4 hours to develop flavors and soften the vegetables.
5. Add tortellini and kale: Remove the lid and add the refrigerated tortellini and chopped kale to the slow cooker. Replace the lid and continue cooking for an additional 30 minutes to cook the tortellini and wilt the kale.
6. Finish with cream: Stir in the heavy cream into the soup and cook for another 10 minutes to warm through and create a creamy texture.
7. Serve: Ladle the soup into bowls and garnish with thin slices or grated Parmesan cheese and sprinkle with dried chili flakes for a touch of heat. Enjoy warm.

Notes

• You can substitute kale with spinach if preferred.
• For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
• If you like it spicier, increase the amount of dried chili flakes or add crushed red pepper.
• Refrigerated tortellini is preferred for texture; dry tortellini may require adjustments to cooking time.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: creamy tortellini soup, slow cooker soup, Italian sausage soup, kale tortellini soup, comfort food soup