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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.

Ingredients

Scale

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

Find it online: https://topreci.com/slow-cooker-tortellini-soup-recipe/