Crockpot Tortellini Soup with Beef Sausage
Comfort in a Crockpot Soup.
A creamy, dreamy slow cooker tortellini soup that honestly feels like a hug in a bowl. Perfect for those chilly evenings when you just need something comforting.
I remember my first real Crockpot. It was a wedding gift, avocado green, and I honestly had no idea what to do with it. For the longest time, it just held its own on a high shelf. But then came a particularly gray autumn, and with it, a need for uncomplicated warmth. That’s when I discovered the magic of slow cooking. This soup is a nod to that discovery—the way simple ingredients like savory beef sausage, tender tortellini, and a bit of cream can transform over hours into something truly special. It’s the kind of meal I make when the kids have had a long day, or when my husband and I just want to curl up on the couch. It’s not fancy, it’s not fussy, it’s just… good. And some days, good is everything.
Why This Soup Feels Like Home
- •It’s a true 'set it and forget it' meal, which is honestly a lifesaver on busy days.
- •The creaminess is just so luxurious and comforting, like a warm blanket.
- •It’s a complete meal in one bowl—pasta, protein, and veggies. Simple and satisfying.
- •The aroma that fills the house while it cooks is absolutely divine. It’s the smell of comfort.
Wow, I made this last night and my family devoured it. My husband, who usually isn't a huge soup person, went back for seconds. It's so creamy and flavorful, and the fact that the slow cooker does most of the work is a game-changer for busy weeknights. This is officially in our rotation!
Essential Ingredient Guide
- Beef Sausage: I use mild beef sausage, but if your family likes a bit of heat, spicy sausage would be wonderful here. The key is to get good quality sausage, as it provides so much of the base flavor.
- Refrigerated Tortellini: Look, you could use frozen, but the refrigerated kind just has a better texture. It cooks up so tender and pillowy in the soup without getting mushy. I always use a simple cheese filling to let the other flavors shine.
- Heavy Cream: This is what makes the soup feel so decadent. It rounds out the acidity of the tomatoes and creates that velvety texture. Don't skip it! It's what turns a good soup into a great one.
Complete Cooking Process
- The first step is always the most important for flavor. Taking a few minutes to properly brown the sausage and soften the onions in a separate pan before they go into the slow cooker makes a world of difference. Don't rush this part; those little browned bits are flavor.
- This is where you can walk away. Once everything is in the Crockpot, the low, slow heat gently melds all the flavors of the tomatoes, herbs, and sausage together into a beautifully cohesive broth. This is patience paying off.
- The last half hour is when the soup transforms. Adding the tortellini and cream at the end ensures the pasta is perfectly cooked and the dairy doesn't separate. The final stir-in of spinach adds a touch of freshness and color. It's the perfect ending.
Your Questions, Answered
→Can I use frozen tortellini instead of refrigerated?
Yes, you absolutely can. I'd recommend adding it about 15-20 minutes earlier than the refrigerated kind, just to give it enough time to cook through properly.
→Could I make this on the stovetop if I'm short on time?
Of course! Just follow all the steps in a large Dutch oven or pot. After you add the broth and tomatoes, bring it to a simmer and let it cook for about 30 minutes for the flavors to develop before adding the tortellini and cream.
→What if I don't have spinach?
Chopped kale is a great substitute. Since it's a bit tougher, I would add it at the same time as the tortellini to give it plenty of time to soften up.
Crockpot Tortellini Soup with Beef Sausage
Cozy & easy slow cooker soup recipe! This creamy Crockpot tortellini soup with beef sausage is comforting and simple to prepare.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup Base
- 011 lb mild beef sausage, casings removed
- 021 large yellow onion, diced
- 033 cloves garlic, minced
- 044 cups chicken or vegetable broth
- 051 (28-ounce) can crushed tomatoes
- 061 teaspoon dried oregano
- 071/2 teaspoon dried basil
- 08Salt and freshly ground black pepper, to taste
- 091/4 teaspoon red pepper flakes (optional, for a little warmth)
For Finishing
- 011 (9-ounce) package refrigerated cheese tortellini
- 021 cup heavy cream
- 033 cups fresh spinach
- 041/2 cup grated Parmesan cheese, plus more for serving
Instructions
In a large skillet over medium-high heat, cook the beef sausage, breaking it apart with a spoon, until it's nicely browned. Add the diced onion and cook until it softens, maybe 5-7 minutes. Stir in the minced garlic and cook for just another minute until you can smell its lovely aroma. Drain off any excess grease.
Scrape the sausage mixture into your slow cooker. It’s the foundation for all the flavor to come.
Pour in the broth and crushed tomatoes. Sprinkle in the oregano, basil, salt, pepper, and those little red pepper flakes if you're using them. Give everything a gentle stir to get acquainted.
Cover and let the magic happen. Cook on low for 4-6 hours or on high for 2-3 hours. Your kitchen is going to start smelling incredible.
About 20-30 minutes before you’re ready to eat, stir in the refrigerated tortellini and the heavy cream. Pop the lid back on and let them cook through.
Right at the very end, stir in the fresh spinach and Parmesan cheese. It will look like a lot of spinach, but trust me, it wilts down in just a minute or two. Once it's wilted, your soup is ready.
Ladle the beautiful, creamy soup into bowls. Top with an extra dusting of Parmesan cheese and serve immediately. So good.
Notes & Tips
- 1Feel free to use spicy beef sausage if you like a bit more of a kick.
- 2For a slightly lighter version, you can substitute half-and-half for the heavy cream, though it won't be quite as rich and creamy.
- 3Don't have crushed tomatoes? A can of diced tomatoes, pulsed a few times in the blender, works just as well.
Tools You'll Need
- •Always brown the sausage and onions before adding them to the slow cooker. This step builds a deep, savory flavor that you just can't get from dumping everything in at once.
- •Wait to add the tortellini and cream until the last 30 minutes of cooking. If you add them too early, the pasta can get mushy and the cream might separate.
- •The spinach wilts almost instantly. Stir it in right at the very end, just before serving, to keep its bright color and delicate texture.
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