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Creamy Slow Cooker Tortellini Soup is a comforting soup that takes just a few minutes prep time, 7 ingredients, and basically makes itself.
Creamy Slow Cooker Tortellini Soup is just what your busy weeknights need! You can get it started in the slow cooker in the morning, and then just a few minutes before serving, throw the tortellini and spinach into the slow cooker to cook for a few minutes and you’re done! It’s quick, easy, and totally delicious!
I think the ingredient that really makes this slow cooker tortellini soup special is the cream cheese. It adds just a little tang to the soup that cream or bechamel doesn’t. And, I LOVE that this soup only takes a total of 7 ingredients but tastes complex and hearty.
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Tips for Creamy Slow Cooker Tortellini Soup:
- This soup can be made on the stovetop, too! I like to use the slow cooker because I feel like it gives the soup that simmered-all-day-taste. But, if you’d rather just make it up quick and speedy on the stovetop you can totally do that! Just brown the sausage in your soup pot, add the sauce, mushrooms, broth and cream cheese as listed in the recipe and bring to a simmer. Add the tortellini and spinach and cook until the tortellini float to the top.
- Types of Sausage– I love the flavor that pork sausage gives but I don’t love all the fat. For this reason I like to use a 50/50 mix of pork and turkey Italian sausages. I buy a pound of each, split each in half and then store the remainder in the freezer until I need it again.
- Types of Cream Cheese- Some readers have had problems with using low-fat and fat-free cream cheeses as they curdle and don’t blend well into the soup. I’ve personally used Neuftachel cheese without any problem, but to be on the safe side I recommend using regular, full-fat cream cheese.
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Other Soup Recipes You Might Like
- Southwest Potato Corn Chowder
- Keto Chicken Soup
- Award Winning Best Crockpot chili recipe
- Crockpot Tortilla Soup
- Thai Ramen
- Instant Pot Lentil Soup
- Chicken Salsa Chili
- BBQ Chicken Chili
- Instant Pot Chicken Dumpling Soup
Tools Used for Creamy Slow Cooker Tortellini Soup:
- Ninja 3 in 1 Cooking System (My Slow Cooker): I’ve owned this slow cooker for about 6 years (when they were first introduced) and I still love it. The stovetop feature allows me to sear and cook meats before allowing them to slow cook (less dishes) and there’s a bake feature as well.
- The Chop Stir Tool: This strange little tool makes short work of browning ground meat with its odd shape that allows it to crumble the meat quickly as it cooks.
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Creamy Slow-Cooker Tortellini Soup
Ingredients
- 1 pound ground Italian sausage I like 1/2 pork 1/2 turkey
- 24 ounce jar favorite spaghetti or marinara sauce
- 4 cup chicken broth
- 8 ounces cream cheese
- 8 ounces sliced fresh mushrooms
- 16 ounces frozen cheese tortellini
- 2 ounces fresh spinach leaves
Instructions
- Brown and crumble sausage until cooked through on the stovetop. Place cooked sausage in the slow cooker.
- Add sauce, chicken broth, cream cheese and mushrooms to the slow cooker. Don't worry about stirring in the cream cheese, just put the whole brick in.
- Cover and cook on LOW for 6 hours or on HIGH or 2-3 hours.
- 20 minutes before serving, turn heat to high if it isn't already and stir in frozen tortellini and spinach. Cover and cook for 15 minutes or until tender and hot.
- Serve topped with parmesan cheese.
Hi,
Can this recipe be made in a pressure cooker as well? Would love tips! Thanks!!!
It can, but high pressure isn’t needed. I would cook the meat, and add the rest of the ingredients, bringing to a simmer and then add the tortellini followed by the spinach once the pasta is cooked.
Do you have to cook the meat all the way through before you add it to the crockpot? Won’t it cook in the crockpot for 6 hours?
This recipe used to have your homemade sauce as a substitute. Will you give me the substitution again?
Here’s the link. https://heatherlikesfood.com/homemade-spaghetti-sauce/
We have made this soup several times and it is delicious! We opt to cook it on the stove rather than a slow cooker and we use a pound of spicy (hot) Italian sausage which adds some zip and flavor. Instead of putting the fresh spinach into the soup to cook, we just put a handful in our soup bowl and spoon the soup on top of it. The spinach wilts very quickly as soon as the hot soup is put on top of it. Yummy … cooking a pot of it now and can’t wait to dig in!
This was delicious! I used Neufchatel cream cheese (1/3 less fat) and added spinach closer to the end, used sauce with no meat (I’m vegetarian) and omitted the mushrooms (kids don’t like them). I don’t know if it helped but I also followed the suggestion to add a pinch of baking soda to counteract the possible curdling effect from using a lower-fat cream cheese. I might aim to reduce the sodium content next time by using a low-sodium broth, just because that’s something I’m watching. This is a great, easy recipe. Thank you!!
a very nice Soup and i think i sgould try to cook it.. thanks for share..
I make this on a regular basis, it’s one of my family’s favorite dishes. But we like our food spicy so I always use hot Italian sausage and add a can of sliced jalapenos in escabeche. So delicious!!!
Ooh, didn’t think to make it spicy! So glad you guys like it!
Heather this is the most delicious slow cooker dinner EVER!
So good! I sautéed the mushrooms in butter and evoo with onions and garlic, then added them with the liquids. We are vegetarian, so I didn’t add in any meat, but I added a 14.5 oz can of diced tomatoes. I added the spinach with the tortellini noodles. A dash of crushed red pepper and a big hunk of crusty bread. Yum!
This fid not turn out well. But it was my fault. I stupidly added the tortellini at the beginning. The flavor was good but too mushy. Will definitely try again. But the correct way.
Forgot to say that I used turkey too
This looks amazing, but looking for a substitute for the meat. Might try ground chicken, has anyone used Lentils as a replacement? Any suggestions?
I came across this recipe online while trying to figure out what to do with the frozen tortellini that had been in my freezer for forever. It looked good so I decided to make it. Wow!!! It was delicious. I had my nephews over and they are notoriously picky eaters. They ate this stuff like it was going out of style. (Though they did pick out the kale that I had used instead of spinach) though it makes a lot, there was no left overs. There arnt many recipes I make often but this one has become a favourite. After the first time I made it though I decided to double the mushrooms and take out the spinach/kale as I found it didn’t really add anything.
Omgosh!! This is soooo good!! I have also never commented on one of these before… but the soup is cooking on the stove now and I’ve just tasted a couple of bites and I love it! It will definitely go on our recipe rotation.
I made it on the stovetop… used a vodka red sauce (no meat) because I already had it in the pantry. Used Kroger brand cream cheese (regular fat)… threw everything in the pot (except the spinach and pasta) and let it cook/boil for maybe 10 min. Then tossed in the tortellini and spinach, a little crushed red pepper because we add it to almost everything ;-), and voila!!! SO TASTY!! Thanks for the recipe!! Can’t wait for my fiancé to try it :-).
I used full fat cream cheese and let it cook all day – the cream cheese still didn’t melt, but I used an immersion blender to blend things up a bit and that fixed it right up! Good excuse to use a wedding present, haha! Can’t wait for my husband to get home so we can eat!
I don’t put this one in the crockpot. I just cook everything but the pasta and spinach on stovetop and then add them the next day after work or freeze and add them when I need them. This is a very tasty recipe!!
Thanks Johanna! I also like to make it on the stove top as it’s pretty easy to throw together.
I just wanted to comment that I used plain greek yogurt instead of cream cheese in the recipe and it came out excellent! I added the sauce, broth, and yogurt first and whisked it until it was well combined, then added everything else. I also threw in a handfull of chopped onions and peppers.
I’ve made this several times and it’s absolutely delicious!! I make it on top of the stove by browning both ground chuck and Hot Italian Sausage, then throw the mushrooms in to cook with them. I add all of that to a soup pot, add the spaghetti sauce, broth, and once it’s bubbling, the cream cheese. I chop the spinach and add that with the fresh/refrigerated tortellini. Simmer and enjoy! Easy and awesome recipe.
Didn’t use mushrooms since my boyfriend doesn’t like them but I found the cream cheese didn’t melt. I cooked on low all day and when I came home the chunks were still in the pot. ODD
Otherwise, I think my measurements were off also, a lot of sauce…I’m not one to measure ingredients much! It was still good.
I made this yesterday and can’t stop thinking about it! Thank God for leftovers! 😉 I sliced the mushrooms nice and thick, made a few changes in the meat, based on what I had on hand. I’m not a big mushroom fan, but they were heavenly in this dish. I can’t wait to make it again. Thank you for sharing.