Slow Cooker Creamy Tortellini Soup Recipe

Introduction

This Slow Cooker Creamy Tortellini Soup is a comforting and hearty meal perfect for chilly days. Packed with Italian sausage, fresh vegetables, and tender tortellini, it delivers rich flavors with minimal effort. It’s an easy slow cooker recipe that the whole family will love.

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
• 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 olive oil to the same pan and cook the diced onions for about 4 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture 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 with the lid and cook on high for 2 hours or low for 4 hours.
5. Step 5: Remove the lid and add the refrigerated 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 thicken the soup slightly.
7. Step 7: Serve the soup hot, garnished with thin slices or grated Parmesan cheese and a sprinkle of dried chili flakes for a little heat.

Tips & Variations

• Use spicy Italian sausage if you prefer a bit more heat, or mild sausage for a gentler flavor.
• Swap kale with spinach or swiss chard for a different leafy green option.
• For a vegetarian version, omit the sausage and use vegetable broth, adding extra beans or mushrooms for protein.
• If you like a thicker soup, add a tablespoon of cornstarch mixed with cold water before adding the cream.
• Feel free to add other vegetables like zucchini or bell peppers based on what you have on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as the soup thickens when chilled. This soup can also be frozen for up to 2 months, but for best texture, add the tortellini fresh after thawing and reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry tortellini instead of refrigerated?

Yes, you can use dry tortellini. Add it in step 5 and increase the cooking time as needed, usually about 10–15 minutes longer until tender. Keep an eye to avoid overcooking.

Is it possible to make this soup in an Instant Pot?

Absolutely. Cook the sausage and onions using the sauté function first, then add the remaining ingredients except tortellini, and pressure cook for about 10 minutes. Add tortellini and kale afterward and use the sauté function to cook until tender, then stir in the cream at the end.