No Fuss Slow Cooker Creamy Tortellini Soup
This set-it-and-forget-it slow cooker recipe transforms simple ingredients into a luxurious and comforting meal. Plump, cheese-filled tortellini and spicy Italian sausage swim in a rich, tomato-kissed cream broth, finished with fresh spinach for a perfect weeknight dinner.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Spatula or wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb Italian sausage mild or hot
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon black pepper
- 1 cup heavy cream
- 5 oz fresh spinach
- ½ cup grated Parmesan cheese, plus more for garnish
- Salt to taste
Instructions
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it apart with a spoon, until browned. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant. Drain excess grease.
- Transfer the sausage and onion mixture to the basin of your slow cooker. Pour in the chicken broth, undrained diced tomatoes, tomato paste, Italian seasoning, and black pepper. Stir until the tomato paste is dissolved.
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld.
- About 20-30 minutes before serving, turn the slow cooker to HIGH (if not already). Stir in the refrigerated tortellini, replace the lid, and cook for 15-20 minutes, or until the tortellini are tender and float to the surface.
- Turn off the slow cooker or switch to the 'keep warm' setting. Slowly stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Add the fresh spinach and stir until it wilts from the residual heat.
- Taste the soup and season with salt as needed before serving. Garnish with additional Parmesan cheese.
Notes
Flavor Boosts: For extra depth, add a Parmesan rind to the slow cooker with the broth (remove before serving). A pinch of red pepper flakes with the garlic adds a gentle heat. Stir in fresh basil or parsley at the end for brightness.
Variations: Ground turkey or chicken can be substituted for sausage. Chopped kale can replace spinach (add it with the tortellini). For a lighter soup, use half-and-half instead of heavy cream.
Important Tips: Do not add the tortellini at the beginning, as they will become mushy. To prevent curdling, ensure the soup is not at a rolling boil when you stir in the heavy cream.