Slow Cooker Tortellini Soup Recipe

Introduction

Slow Cooker Tortellini Soup is the ultimate comfort food, perfect for chilly days or whenever you need a warm, soothing meal. This hearty soup combines crumbled sausage, tender cheese tortellini, and leafy greens in a creamy, flavorful broth that practically cooks itself in the slow cooker. It’s an easy, dump-and-go recipe that makes weeknight dinners stress-free and satisfying.

Ingredients

• 1 pound Italian sausage (pork or chicken, mild or spicy)
• 6 cups low sodium or unsalted chicken stock (or vegetable stock for vegetarian)
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 Parmesan rind (optional)
• 1 (9 to 12-ounce) package fresh cheese tortellini
• 3 cups chopped kale
• 1/2 cup heavy cream (or half and half for a lighter option)
• 1/4 cup fresh basil leaves, chopped
• Freshly grated Parmesan, for serving

Instructions

1. Step 1: Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles until fully cooked. Drain any excess fat.
2. Step 2: Add the browned sausage, chicken stock, diced tomatoes, tomato sauce, onion, garlic, Italian seasoning, and Parmesan rind to the slow cooker. Stir to combine.
3. Step 3: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors meld and the onion is tender.
4. Step 4: About 30 minutes before serving, remove the Parmesan rind and add the chopped kale and tortellini to the slow cooker. Stir well and continue cooking until the tortellini is tender and kale is wilted.
5. Step 5: Lower the heat, then slowly stir in the heavy cream to avoid curdling. Heat through for another 5 minutes without boiling.
6. Step 6: Stir in fresh basil and adjust seasoning with salt and pepper as needed.
7. Step 7: Serve the soup hot, topped with freshly grated Parmesan and crusty bread on the side for dipping.

Tips & Variations

• Use good-quality, low-sodium stock to control salt and enhance flavor.
• Save and add Parmesan rinds to enrich the broth and add natural thickness.
• Swap kale for spinach, collard greens, or Swiss chard to suit preferences.
• Add heavy cream at the end, pouring slowly to prevent curdling; use half and half or omit for a lighter soup.
• For leftovers, store cooked tortellini separately from the soup to keep it from absorbing too much broth.
• Serve with crusty bread such as No Knead Bread or Skillet Buttermilk Biscuits for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep cooked tortellini separate to prevent it from becoming mushy. Reheat gently on the stovetop or in the microwave, stirring in a splash of stock or water if needed to loosen the broth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the Italian sausage with plant-based sausage and use vegetable stock instead of chicken stock for a vegetarian-friendly version.

Can I use dried tortellini instead of fresh?

Fresh tortellini is preferred because it cooks faster and has a softer texture, but dried tortellini can be used if added earlier during the cooking process. Adjust cooking time accordingly until the dried pasta is tender.

Slow Cooker Tortellini Soup Recipe

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5 from 123 reviews

Slow Cooker Tortellini Soup is a comforting and hearty dish perfect for any season. Featuring crumbled Italian sausage, diced tomatoes, cheese tortellini, leafy kale, and a rich creamy broth enhanced with Parmesan rind, this dump-and-go crockpot meal is ideal for busy weeknights. It’s freezer-friendly, simple to prepare, and delivers a delicious hug-in-a-bowl that’s filling and flavorful.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Proteins

• 1 pound Italian sausage (pork or chicken, mild or spicy, casing removed if bulk sausage)

Liquids and Broth

• 6 cups low sodium or unsalted chicken stock (or vegetable stock for vegetarian option)
• 1 cup heavy cream (or half and half for lighter soup)
• 1 cup tomato sauce

Vegetables and Aromatics

• 1 (14.5 oz) can diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chopped kale (or spinach, collard greens, Swiss chard, or arugula as alternatives)

Cheese and Seasonings

• 1 Parmesan rind (optional but recommended)
• 2 teaspoons Italian seasoning
• Salt, to taste
• Freshly grated Parmesan, for garnish
• Fresh basil leaves, for garnish

Carbohydrates

• 9 ounces fresh refrigerated cheese tortellini (any variety)

Instructions

1. Brown the sausage: In a skillet over medium heat, crumble and cook the Italian sausage until browned and fully cooked through. Drain excess fat if necessary to avoid greasy soup.
2. Add aromatics: Transfer the browned sausage to the slow cooker. Add diced onion, minced garlic, and Italian seasoning to the slow cooker along with the sausage.
3. Combine base ingredients: Pour in the low sodium chicken stock, diced tomatoes (with juices), tomato sauce, and add the Parmesan rind into the slow cooker. Stir gently to combine all ingredients.
4. Slow cook soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This allows flavors to develop and the Parmesan rind to soften, enriching the broth.
5. Add kale and tortellini: About 20 to 30 minutes before serving, stir in the chopped kale and fresh tortellini. Continue cooking until tortellini is tender and kale is wilted, approximately 20 minutes.
6. Finish with cream and seasoning: Turn off the slow cooker and slowly stir in the heavy cream to prevent curdling. Taste and adjust seasoning with salt as needed.
7. Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan and fresh basil leaves. Serve warm with crusty bread for dipping.

Notes

• Use good-quality low sodium or unsalted stock to control saltiness and enhance flavor.
• Parmesan rind is optional but highly recommended for adding richness and natural thickening.
• For a vegetarian version, substitute sausage with plant-based sausage and chicken stock with vegetable stock.
• Add heavy cream at the very end of cooking slowly to avoid curdling.
• Store cooked tortellini separately from the soup when saving leftovers to prevent them from becoming soggy.
• Leafy greens other than kale can be used based on preference.
• Serve with crusty bread, buttermilk biscuits, or roasted vegetables for a complete meal.

Keywords: slow cooker soup, tortellini soup, Italian sausage soup, crockpot soup, creamy tortellini soup, comfort food, freezer-friendly soup, kale soup, easy dinner, slow cooker recipe