This tortellini soup is easy to prepare, family-friendly, and incredibly flavorful. With the convenience of a slow cooker, you can toss in the ingredients and let it do all the work. It’s cozy, creamy, and filling—ideal for cold nights, meal prepping, or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheese tortellini (refrigerated or frozen)
Ground Italian sausage or ground beef (optional)
Onion
Garlic
Carrots
Celery
Diced tomatoes (canned)
Tomato paste
Vegetable or chicken broth
Spinach or kale
Italian seasoning
Salt and pepper
Heavy cream or half-and-half
Olive oil
Direction
In a skillet, heat olive oil over medium heat. If using sausage or ground beef, cook until browned, breaking it apart. Drain excess fat.
Add cooked meat (if using), chopped onion, garlic, carrots, celery, diced tomatoes, tomato paste, broth, and Italian seasoning to the crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
About 30 minutes before serving, stir in the tortellini and spinach. Cover and cook until tortellini are tender.
Stir in heavy cream or half-and-half and cook for another 10–15 minutes.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with parmesan cheese or fresh herbs if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: 6.5–7.5 hours (low) or 3.5–4.5 hours (high)
Variations
Vegetarian Version: Omit the meat and use vegetable broth for a completely meat-free soup.
Spicy Kick: Add red pepper flakes or use spicy Italian sausage.
Creamy Tomato Base: Add more tomato paste or marinara for a stronger tomato flavor.
Low-Dairy Option: Use coconut milk or a dairy-free cream alternative.
Add Beans: White beans or cannellini beans add extra protein and texture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stove over medium heat or microwave in 30-second intervals, stirring occasionally.
Freezing: Freeze the soup without the tortellini, as pasta can become mushy. Add fresh tortellini when reheating.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini work great. No need to thaw—just add them in during the final 30 minutes of cooking.
Do I have to brown the meat first?
It’s highly recommended for better flavor and texture, but in a pinch, you can add raw ground meat to the crockpot and break it up while it cooks.
Can I make this soup ahead of time?
Yes, you can prep all the ingredients the night before and store them in the fridge. In the morning, dump everything into the crockpot and cook as directed.
Is this soup freezer-friendly?
Yes, but it’s best to freeze the broth and vegetables without the tortellini. Add fresh pasta when reheating.
How do I thicken the soup?
Use a bit more heavy cream, add a cornstarch slurry, or mash some of the vegetables for a thicker texture.
Can I make it dairy-free?
Yes, omit the cream or use a plant-based alternative like coconut milk. Also choose dairy-free tortellini.
What kind of tortellini works best?
Cheese-filled tortellini is most common, but spinach or meat-filled versions work well too.
What vegetables can I add?
Try zucchini, bell peppers, or mushrooms for added nutrition and flavor.
Can I cook it on the stovetop instead?
Absolutely. Simmer the ingredients in a large pot for 25–30 minutes before adding tortellini and cream.
What’s the best side dish for this soup?
It pairs perfectly with crusty bread, garlic toast, or a fresh green salad.
Conclusion
Crockpot tortellini soup is a cozy, flavorful meal that brings together the richness of slow-cooked ingredients and the comfort of cheesy pasta. Whether you’re feeding your family, hosting guests, or prepping for the week, this recipe offers ease, warmth, and satisfaction in every bowl.
Crockpot tortellini soup is a cozy, hearty dish made with cheese-filled tortellini, vegetables, and a flavorful broth. This slow-cooked meal is easy to prepare, customizable, and perfect for chilly days or busy schedules.
Author:Catherine
Prep Time:15 minutes
Cook Time:6–7 hours (low) or 3–4 hours (high)
Total Time:6.5–7.5 hours (low) or 3.5–4.5 hours (high)
Yield:6–8 servings
Category:Soup
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
1 (20 oz) package cheese tortellini (refrigerated or frozen)
1 lb ground Italian sausage or ground beef (optional)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 (14.5 oz) can diced tomatoes
2 tablespoons tomato paste
4 cups vegetable or chicken broth
2 cups fresh spinach or kale
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/2 cup heavy cream or half-and-half
Optional: parmesan cheese or fresh herbs for garnish
Instructions
Heat olive oil in a skillet over medium heat. If using meat, cook until browned, breaking it apart. Drain excess fat.
In the crockpot, combine cooked meat (if using), onion, garlic, carrots, celery, diced tomatoes, tomato paste, broth, and Italian seasoning.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
About 30 minutes before serving, stir in the tortellini and spinach. Cover and cook until tortellini are tender.
Stir in the heavy cream or half-and-half and cook for another 10–15 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with parmesan cheese or fresh herbs if desired.
Notes
Use frozen tortellini directly—no need to thaw.For a vegetarian version, omit meat and use vegetable broth.Freeze without tortellini to prevent sogginess; add fresh pasta when reheating.To make it dairy-free, use coconut milk or a dairy-free cream alternative.Add red pepper flakes or spicy sausage for heat.
