Slow Cooker Creamy Tortellini Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
