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A close-up shot of a steaming bowl of creamy tortellini soup placed on a rustic wooden table. The soup is garnished with fresh spinach leaves, and a slice of crusty bread rests on the side, ready for dipping. The creamy broth contrasts beautifully with the vibrant greens and rich, browned sausage.

Crockpot Tortellini Soup Recipe

This Crockpot Tortellini Soup is the ultimate cozy meal—creamy, hearty, and packed with Italian flavors. The rich tomato broth, tender tortellini, and savory sausage make it a comfort food favorite!
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian- American
Calories: 591
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon olive oil
  • 1 pound bulk ground sweet Italian sausage or ground Italian chicken sausage
  • 1 onion chopped
  • 2 garlic cloves minced or finely grated
  • 2 teaspoons no-salt added Italian seasoning
  • 2 tablespoons tomato paste
  • 1 15-oz can crushed tomatoes
  • 2 cups chopped carrot
  • 6 cups chicken stock
  • ½ teaspoon kosher salt
To Add at the End:
  • 1 10-oz package fresh cheese tortellini
  • ½ cup cream
  • 2 cups baby spinach
  • 1 tablespoon red wine vinegar

Equipment

  • Large skillet (for browning sausage)
  • Slow cooker (Crockpot)
  • Wooden spoon

Method
 

  1. Brown the sausage in a skillet over medium heat until fully cooked, then drain excess fat.
    A close-up shot of a black skillet on a white marble cooktop, where ground sweet Italian sausage is sizzling to a perfect golden brown. A wooden spatula stirs the meat, releasing savory aromas, while small, crispy bits form on the pan, adding depth of flavor.
  2. Sauté the onion & garlic in the same skillet until fragrant (about 2 minutes).
    A close-up shot of the same black skillet on the white marble cooktop, with diced onions and minced garlic sautéing in a drizzle of olive oil. The mixture turns soft and fragrant as steam gently rises, enhancing the aroma of the dish.
  3. Transfer to the crockpot and add crushed tomatoes, carrots, tomato paste, chicken stock, Italian seasoning, and salt. Stir well.
    A close-up shot of a black slow cooker on the white marble cooktop, filled with sautéed onions and garlic, crushed tomatoes, chopped carrots, tomato paste, chicken stock, Italian seasoning, and salt. A wooden spoon rests inside, ready to mix the rich and aromatic ingredients.
  4. Cook on LOW for 6 hours or HIGH for 3 hours until the carrots are tender.
    A close-up shot of a black slow cooker on the white marble cooktop, covered with a glass lid. Steam gently fogs up the lid as the soup simmers on low heat, allowing the flavors to meld into a rich, slow-cooked broth.
  5. Add tortellini, cream, and spinach in the last 20-30 minutes of cooking. Stir occasionally.
    A close-up shot of the black slow cooker on the white marble cooktop, with a spoon stirring in a splash of red wine vinegar just before serving. The deep red color swirls into the creamy broth, enhancing the richness and depth of the flavors.
  6. Stir in red wine vinegar just before serving to enhance flavors.
  7. Taste and adjust seasoning, then serve hot.
  8. Pair with crusty bread or a fresh salad for a complete meal!
    A close-up shot of a steaming bowl of creamy tortellini soup placed on a rustic wooden table. The soup is garnished with fresh spinach leaves, and a slice of crusty bread rests on the side, ready for dipping. The creamy broth contrasts beautifully with the vibrant greens and rich, browned sausage.