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 ยฝ pork ยฝ 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.
Mandie Murk says
This looks delicious! I'm planning on making it for a family party this weekend. About how many servings does this make?
Heather says
I'd say it makes about 6 adult servings.
Beth says
Yum!!! Loved this recipe. I didn't plan for dinner on time to do this in the crockpot, so I cooked it on the stovetop and it was perfect. Thanks Heather!
Chrissy says
When do you add the meat, and do you cook it first?
Heather says
Cook the meat first and then add it to the slowcooker. If you're using spaghetti sauce that already has meat in it, you're good to go! ๐
Rachel says
Love finding easy slow cooker meals> I started using mine a ton this year. Nice to spy another meal to use my new ninja cooker with.
Sabrina says
Trying this tonight. I think my family will love out!
Lauren says
looks so yummy! think i could replace the ground beef with turkey? as well as the sausage with turkey sausage?
cant wait to try it!
Heather says
For sure! Turkey would be a great sub!
Alisha says
I made this last night and it was amazing. It made about 10 small bowl servings so my fiance and I will have leftovers to eat all week!
I made a few small changes- I used store bought organic marinara sauce and ground chicken in place of the spaghetti sauce, sausage, and ground beef. I also used a whole bag of spinach and two 9 oz packages of fresh tortellini.
It was awesome and will go in my recipe box to make again in the future!
Heather says
Excellent! So glad it turned out well for you!
Jessica says
Made this tonight and it was delicious! Thank you for sharing!
Heather says
You bet! Thanks for letting me know how it turned out!
Heather says
Adding the spinach at the end with the tortellini is definitely an option as well if you like a firmer leaf.
Shammy says
So, I made this - and it didn't turn out well. A couple of things to note:
DO NOT USE ANYTHING BUT REGULAR CREAM CHEESE. I used a brick of fat free. I cut the brick into about five slices and gave it a good stir with the other ingredients. It didn't melt - it ended up sort of cooking itself like cubes of Indian cheese. I think because reduced fat versions must use some sort of binder to make up for the lost of fat. It tried to break these cook cubes down and stir into the soup, but it just made a big, curdled-looking mess.
Next - the spinach overcooked into a nasty, gray lump. And the mushrooms shrunk to rubbery nothings. Six hours on 'low' is too much for both. I think adding the spinach at the end with the pasta would work better. And perhaps, cooking the mushrooms on the stove top with a little butter and adding it at the end as well.
Heather says
Oh no! I'm sorry! I've used the lower-fat Neufchรขtel cheese with no problem but haven't tried non-fat, I'll add a note not to use it. As far as the spinach and mushroom go, maybe my crock-pot runs low/your hot? I don't know they seemed to be okay for me. Sorry again that it didn't work out!
Jordan says
I had the same problems (although I only used a reduced fat cheese). I used my hand emulsifier; it took care of the curdle-like texture of the cheese and the unfortunate spinach texture. (Admittedly, I did not have mushrooms in my soup either. My husband refuses to eat them.)
Kate says
I have dry tortellini - not frozen - how much time should I adjust for these, do you think? I figure they will cook faster, right?
Heather says
Actually the dry will take a little longer than the frozen. Depending on their size I'd say 20-25 minutes, but just give it a peek every so often and check for done-ness.
Michelle says
Oh my Heather, I'm at work and I must look ridiculous with my mouth hanging open. You're email came in and I thought I'd take a quick peak at the recipe and then I stopped dead in my tracks because this looks so good. Mouth is watering, didn't blink for a few minutes there. It sounds so easy too! Can't wait to try it.
Heather says
Haha, Michelle that's awesome! It's definitely worth the wait. ๐