Slow Cooker Tomato Tortellini Soup Recipe
If you’re craving a cozy, hearty meal that feels like a warm hug in a bowl, this Slow Cooker Tomato Tortellini Soup Recipe is exactly what you need. It combines the rich, savory flavors of Italian sausage with creamy tomato broth and tender cheese tortellini, making every spoonful a comforting delight. Perfect for a busy day or a casual family dinner, this recipe is as simple as it is satisfying and has quickly become one of my all-time favorites to share with friends.
Ingredients You’ll Need
This recipe shines because of its straightforward, wholesome ingredients. Each one is chosen not just for flavor, but for how it builds the perfect balance of texture and color in the soup.
- Italian sausage (1 lb): Adds a spicy, meaty backbone that makes the soup truly filling.
- Chicken broth (32 oz): The savory liquid base that keeps everything light yet flavorful.
- Petite diced tomatoes (28 oz can): Provides fresh bursts of tomato goodness and adds vibrant color.
- Tomato soup (two 10.5 oz cans): Creates a creamy, rich texture that thickens the broth without extra effort.
- Chive and onion cream cheese spread (two 8 oz containers): Melts into the soup for a luscious, slightly tangy creaminess with a subtle onion kick.
- Refrigerated cheese tortellini (18 oz package): The star pasta that soaks up the broth and adds wonderful, cheesy pockets of joy.
How to Make Slow Cooker Tomato Tortellini Soup Recipe
Step 1: Cook the Sausage
Start by browning the Italian sausage in a skillet over medium heat. Cooking the sausage first ensures it develops a rich, caramelized flavor that infuses the entire soup. Make sure to break it apart as it cooks so it heats evenly and becomes beautifully crumbly. Once browned and no longer pink, transfer the sausage to your slow cooker to start layering the flavors.
Step 2: Add the Base Ingredients
Next, pour in the chicken broth, petite diced tomatoes, and tomato soup. This combination forms your delicious tomato base that’s both creamy and tangy. Cover your slow cooker and let it cook on LOW for 6 to 8 hours. This slow simmer will allow the flavors to meld perfectly, turning the broth into a rich and comforting canvas for the tortellini.
Step 3: Stir in the Cream Cheese and Tortellini
When your slow cooker timer goes off, stir in the chive and onion cream cheese spread. This step turns the soup silky smooth with a delightful creaminess that makes every bite feel indulgent. Add the refrigerated cheese tortellini last, cover again, and cook on HIGH for 15 to 30 minutes until the pasta is tender but still holds its shape. It’s this final touch that makes the soup truly stand out.
Step 4: Serve and Enjoy
Ladle your Slow Cooker Tomato Tortellini Soup into warm bowls and get ready to savor a perfect blend of flavors. The comforting sausage, creamy tomato broth, and cheesy pasta make it a dish that’s sure to become a family favorite in your kitchen.
How to Serve Slow Cooker Tomato Tortellini Soup Recipe
Garnishes
To elevate your serving, sprinkle freshly chopped basil or parsley on top for a pop of fresh color and herbaceous aroma. A handful of grated Parmesan cheese or a drizzle of good-quality olive oil can also add a lovely touch. For a bit of heat, crushed red pepper flakes work wonders without overpowering the soup’s cozy profile.
Side Dishes
This soup pairs beautifully with crusty garlic bread or warm focaccia to soak up every last bit of the luscious broth. A crisp green salad with a light vinaigrette can also complement the richness of the soup, providing a refreshing balance to your meal.
Creative Ways to Present
Serve the soup in rustic bowls with a toasted baguette slice on the side for an inviting presentation. For a fun twist, try hollowing out small bread bowls and ladling the soup inside—perfect for impressing guests or making dinner feel extra special!
Make Ahead and Storage
Storing Leftovers
Your leftover Slow Cooker Tomato Tortellini Soup Recipe will keep nicely in an airtight container in the refrigerator for up to 3 days. Keep in mind the tortellini may absorb more liquid over time, so the soup may thicken slightly as it sits.
Freezing
This soup freezes well without the tortellini. To freeze, store the cooked soup base (without tortellini) in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw completely and reheat before adding fresh tortellini to keep the pasta from becoming mushy.
Reheating
Reheat gently on the stovetop on medium-low heat, stirring regularly to prevent sticking and ensure even warming. Add a splash of chicken broth or water if the soup has thickened too much. If you froze the base without tortellini, add fresh tortellini during reheating and cook until tender.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative that will still provide plenty of flavor. Just be sure to cook it thoroughly before adding it to the slow cooker.
Do I have to use chive and onion cream cheese spread?
You can substitute plain cream cheese if needed, but the chive and onion variety adds a nice hint of flavor that really enhances the soup’s savory profile.
Can I prepare this soup without a slow cooker?
Yes, you can make this soup on the stovetop. Brown the sausage, then combine all ingredients except the cream cheese and tortellini in a large pot. Simmer gently for about an hour. Add cream cheese and tortellini at the end and cook until the pasta is tender.
What type of tortellini works best for this recipe?
Refrigerated cheese tortellini is ideal because it cooks quickly and adds a rich texture. However, frozen tortellini can also be used if you adjust the cooking time accordingly.
Is this soup suitable for freezing with tortellini included?
It is better to freeze the soup without the tortellini, as the pasta tends to get mushy after freezing and reheating. Add fresh tortellini when reheating for the best texture.
Final Thoughts
This Slow Cooker Tomato Tortellini Soup Recipe is a wonderful blend of comfort and convenience that brings big flavors with minimal fuss. It’s a dish that invites you to slow down and savor each spoonful, whether you’re feeding family or wanting a satisfying solo meal. Give it a try soon — I promise it will become your go-to soup for chilly evenings and busy days alike!
Print
Slow Cooker Tomato Tortellini Soup Recipe
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
Description
A comforting and hearty Slow Cooker Tomato Tortellini Soup featuring Italian sausage, rich tomato broth, and creamy cheese tortellini, perfect for an easy and flavorful meal.
Ingredients
Meat
- 1 lb Italian sausage (casings removed)
Liquids and Broth
- 1 (32 oz) container chicken broth
- 2 (10.5 oz) cans tomato soup
Tomatoes
- 1 (28 oz) can petite diced tomatoes
Dairy
- 2 (8 oz) containers chive and onion cream cheese spread (softened)
Pasta
- 1 (18 oz) package refrigerated cheese tortellini (uncooked)
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage, breaking it apart as it cooks until browned and no longer pink, about 7-10 minutes. Drain excess fat if needed, then transfer the cooked sausage to the slow cooker.
- Add the Base Ingredients: Pour the chicken broth, petite diced tomatoes (with juice), and tomato soup into the slow cooker with the sausage. Cover the slow cooker and cook on LOW for 6 to 8 hours to develop rich flavor.
- Add the Cream Cheese and Tortellini: After cooking the base, stir in the softened chive and onion cream cheese spread until fully incorporated, creating a creamy texture. Then add the uncooked cheese tortellini. Cover again and cook on HIGH for 15 to 30 minutes, until the tortellini is tender and cooked through.
- Serve: Ladle the hot soup into bowls and enjoy this delicious, hearty meal immediately.
Notes
- Make sure to soften the cream cheese before adding it to ensure it mixes smoothly into the soup base.
- The tortellini cooks quickly, so keep an eye on it during the final cooking stage to avoid overcooking.
- You can substitute turkey sausage for a leaner option if preferred.
- If thicker soup is desired, remove the lid during the last 30 minutes of cooking for some liquid to evaporate.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
