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Crockpot Creamy Tortellini Soup with Italian Sausage

Crockpot creamy tortellini soup with Italian sausage cooks slowly with tomatoes and broth, then gets finished with refrigerated cheese tortellini, cream, and spinach. The result is a rich, creamy soup with tender pasta and wilted greens.
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Prep Time 10 minutes
Cook Time 7 hours 12 minutes
Total Time 7 hours 22 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 5 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium heat, cook the sausage and onion for 8–10 minutes, breaking up the sausage, until the sausage reaches 160°F and the onion is softened.
  2. Stir in the garlic for the last minute.
  3. Transfer the sausage mixture to a 6-quart slow cooker.
  4. Stir in the broth, diced tomatoes, Italian seasoning, salt, and pepper.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  6. Stir in the tortellini.
  7. Cover and cook on HIGH for 20–30 minutes, until the pasta is tender.
  8. Stir in the heavy cream and spinach.
  9. Cover and cook for 5–10 minutes, until the spinach is wilted.

Notes

For best texture, add the tortellini near the end so it stays tender without becoming overcooked. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate and the tortellini can soften.