When the cold weather sets in, there’s nothing quite like a steaming, creamy soup to warm you up from the inside out. One that’s loaded with tender bites of sausage, fresh vegetables, and pillowy tortellini? Well, that’s the kind of cold-weather comfort food dreams are made of.
This slow cooker creamy sausage and tortellini soup is the epitome of soul-soothing, stick-to-your-ribs goodness. It’s the kind of thick, rich, and utterly satisfying soup that makes you want to curl up on the couch with a big crusty bread for dunking. Every spoonful is an indulgent mashup of Italian flavors – savory sausage, fresh spinach and veggies, and those irresistible cheese-filled tortellini swimming in a lusciously creamy broth.
But here’s the best part – this decadent tortellini soup is a total cinch to make thanks to your trusty slow cooker. Just dump in all the ingredients in the morning, then return home after a long day to a kitchen that smells like an Italian trattoria. With hardly any work at all, you’ve got an amazing homemade meal waiting for you that’s miles better than anything from a can or restaurant.
Why This Slow Cooker Tortellini Soup is a Must-Make
- Loaded with fresh vegetables, savory sausage, and cheesy tortellini
- Thick, creamy, and indulgently rich – yet made without heavy cream!
- Simple dump-and-go slow cooker recipe is perfect for busy days
- Easily customizable with your favorite veggies, protein, or tortellini flavor
- Reheats beautifully for soul-warming leftovers all week long
- Rustic yet impressive enough for casual entertaining
Tortellini Soup Ingredients
- Italian Sausage (or ground chicken, turkey, or beef)
- Onion, Carrots, Celery, Garlic
- Italian Seasoning
- Beef or Chicken Broth
- Cornstarch
- Evaporated Milk (or half and half)
- Three Cheese Tortellini (fresh or dried)
- Baby Spinach
- Milk
How to Make Creamy Slow Cooker Tortellini Soup
- Brown the sausage and add to slow cooker with the veggies, broth, and seasonings.
- Cook on low for 7-8 hours or high for 4 hours.
- Create a cornstarch slurry and whisk it together with the evaporated milk.
- Pour into the slow cooker along with the tortellini. Cook on high for 45 minutes.
- Stir in the spinach until wilted.
- Add milk as needed to reach your desired creamy consistency.
- Garnish with fresh parsley or Parmesan and serve with crusty bread!
Customization Ideas for the Best Tortellini Soup
- Use ground turkey or chicken sausage for a lighter option
- Load it up with extra veggies like zucchini, kale, or butternut squash
- Swap the tortellini for ravioli, gnocchi, or your favorite pasta shape
- Add a dash of cream sherry, white wine, or cream cheese for extra richness
- Top with crispy prosciutto, toasted pine nuts, or fresh basil
- Make it vegetarian by omitting the sausage and using veggie broth
No matter how you customize it, this lusciously creamy slow cooker tortellini soup is pure comfort food at its finest. It’s a soul-warming meal that’s incredibly easy to prepare but tastes like it came from an authentic Italian kitchen. Just set it and forget it until you’re ready to enjoy big, cozy spoonfuls of cheesy, veggie-loaded bliss. Now that’s amore!
Slow Cooker Creamy Sausage & Tortellini Soup
Ingredients
- 1 lb ground Italian sausage browned (or ground chicken/turkey/beef)
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 tbsp Italian seasoning
- 2 tsp beef or chicken bouillon
- 1/2 tsp salt
- 4 cups broth beef, chicken or veggie
- 1/4 cup cornstarch dissolved in 1/4 cup water
- 36 oz evaporated milk or half-and-half
- 12 oz packet cheese tortellini fresh or dried
- 5 cups baby spinach
- 1 cup milk plus more as needed
Instructions
- Add browned sausage, veggies, seasonings and broth to slow cooker.
- Cook on low 7-8 hrs or high 4 hrs.
- Skim any fat from top. Whisk in cornstarch slurry and milk/half-and-half.
- Add tortellini, cover and cook on high 45 mins until thickened.
- Stir in spinach until wilted, about 5-10 mins.
- Add 1 cup milk, plus more as needed for desired creamy consistency.
- Season with salt and pepper to taste.
- Serve warm with crusty bread.
I am planning on making this tomorrow and want to make sure 36 oz of evaporated milk is correct, I thought that was a lot but wanted to make sure.