This cozy crockpot sausage tortellini soup is an ideal bowl of comfort for a cold evening. Preparation is simple: brown the meat, dump the remaining ingredients into the crockpot, and stir. With protein, vegetables and pasta, it serves as a full meal—just add freshly baked bread for an easy weeknight dinner the whole family will love.
Adding tortellini to a soup turns it into a hearty main course. This version features Italian sausage for extra richness compared with a classic tomato tortellini soup.
Why We Love This Crockpot Sausage Tortellini Soup
I made this for my family last fall and it quickly became a regular request. Cozy, filling and straightforward, it really is a complete meal in a bowl.
This crockpot sausage tortellini soup:
- is hearty without feeling heavy
- offers flexibility to swap ingredients
- makes a reliable weeknight dinner
- combines vegetables, protein and carbs in one pot
- requires minimal hands-on time after browning the meat
It’s a fast track to a family favorite.
Ingredient Notes
- Cheese tortellini is preferred here, but any refrigerated tortellini will work. Frozen tortellini may need a different cook time.
- Choose your favorite Italian sausage—mild, sweet or spicy. Turkey sausage can be substituted if desired.
- Use a marinara you enjoy for the best flavor; it makes a big difference in the finished soup.
- Combining crushed and diced tomatoes creates a richer, more textured broth.
Ways To Vary This Recipe
- Add fresh herbs: stir in oregano, thyme or extra basil for more depth.
- Omit the cream for a thinner broth, and skip parmesan if you prefer a lighter soup.
- Swap vegetables: add diced bell pepper or use kale instead of spinach.
Step-By-Step Instructions
Step 1: Heat olive oil over medium-high heat. Sauté diced onion and minced garlic until the onion is translucent and fragrant. Add Italian sausage and break it into chunks.
Step 2: Cook until the sausage is browned, then drain excess grease.
Step 3: Place chopped carrots and celery in the bottom of the crockpot.
Step 4: Add the browned sausage and onions on top of the vegetables.
Step 5: Pour in the crushed tomatoes, diced tomatoes, marinara and chicken broth (start with 4 cups and add more later if you want a thinner soup). Add Italian seasoning, salt, pepper and crushed red pepper to taste. Stir to combine.
Step 6: Cook on low for 6–7 hours or high for 3–4 hours.
Step 7: About 20–30 minutes before serving, switch the crockpot to high if it’s on low. Stir in the spinach, heavy cream, grated parmesan and refrigerated tortellini. Heat until the tortellini is al dente, stirring occasionally (about 15–20 minutes).
Step 8: When the tortellini reaches al dente, shift the crockpot to warm or remove the pot from the heat to avoid overcooking. Garnish with fresh basil and serve with extra parmesan.
Recipe Tips
Avoid overcooking the tortellini. Add tortellini only about 20–30 minutes before serving and stop heating once it’s al dente. If serving the next day, remove the cooking pot from the crockpot base to cool more quickly and prevent the pasta from becoming mushy.
Adjust thickness: To thicken the soup, stir in more parmesan, a tablespoon or two of tomato paste, or a little cream cheese. To thin the soup, add broth a half cup at a time until you reach your preferred consistency.
Drain excess sausage grease after browning to keep the final soup from becoming too oily. A small amount of fat will enhance flavor, but avoid leaving large amounts.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days; tortellini keeps best for the first 2 days. To freeze, omit the tortellini and freeze the soup base once cooled. Reheat and add fresh tortellini when ready to serve for the best texture.
More Crockpot Soup Recipes
Slow Cooker
Crockpot Chicken Wild Rice Soup
Soups & Chilis
Slow Cooker Sweet Potato Chili
Soups & Chilis
Crockpot Creamy White Chicken Chili
Soups & Chilis
Tomato Tortellini Soup
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Crockpot Sausage Tortellini Soup
Equipment
-
Crockpot (6 quart)
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1 lb Italian sausage
- 4-5 garlic cloves, minced
- 4 carrots, chopped
- 3 celery stalks, chopped
- 15 oz. can crushed tomatoes
- 15 oz. can diced tomatoes
- 1½ cup marinara sauce
- 4-5 cups low sodium chicken broth
- 2-3 tsp Italian seasoning
- ½ tsp salt and ½ tsp pepper, more to taste
- ¼-½ tsp crushed red pepper
- 20 oz refrigerated cheese tortellini
- 2 large handfuls spinach
- ½ cup heavy cream
- ⅓-½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped (optional)
Instructions
- Heat olive oil over medium-high heat and sauté onion and garlic until translucent and fragrant. Add Italian sausage and break into chunks; cook until browned and drain excess grease.
- Add chopped carrots and celery to the bottom of the crockpot. Cover with the sausage and onions. Add crushed tomatoes, diced tomatoes, marinara, broth (start with 4 cups), Italian seasoning, salt, pepper and crushed red pepper. Stir to combine.
- Slow cook on low for 6–7 hours or high for 3–4 hours. About 20–30 minutes before serving, set the crockpot to high if needed and add spinach, heavy cream, parmesan and tortellini. Heat until tortellini is al dente (about 15–20 minutes), stirring occasionally. Shift to warm or remove from heat to avoid overcooking. Top with fresh basil and serve with extra parmesan.
Notes
Avoid overcooking tortellini: Add it near serving time and stop heating once al dente. If serving later, remove the cooking pot from the crockpot base to cool faster.
Adjust thickness: Thicken with more parmesan, tomato paste, or a little cream cheese. Thin with additional broth, 1/2 cup at a time.
Drain excess sausage grease after browning to prevent an overly oily soup; a small amount adds flavor.