Crockpot Tortellini Soup With Sausage Recipe

There’s something about a warm bowl of soup that makes everything feel better. And when that soup is a comforting blend of cheesy tortellini, savory Italian beef sausage, and fresh veggies, well, you’ve got a serious winner on your hands! This Crockpot Tortellini Soup with Sausage is exactly that kind of recipe. The kind that’s perfect for cozy evenings, but also incredibly easy to prepare. Even better? It cooks in your trusty Crockpot, so you can go about your day while dinner simmers away, making your kitchen smell absolutely divine.

I’ve been making this soup for family gatherings and chilly weekend dinners for years now, and let me tell you, it never fails to bring people back for seconds (and sometimes thirds!). It’s hearty, full of flavor, and just the right amount of creamy with that optional splash of heavy cream at the end. You can even tailor it a bit to suit your taste buds or whatever you have on hand. So grab your Crockpot and let’s dive into this simple, delicious, and oh-so-comforting soup!

this RECIPE

The story behind my love for this soup 🥣

The first time I made this Crockpot Tortellini Soup, it was one of those days where I just needed something to be easy. I had a long list of things to do, and the idea of standing over the stove wasn’t exactly appealing. Enter: the Crockpot. I rummaged through my fridge, pulled out some tortellini, sausage, and veggies, and decided to throw it all together.

As the soup cooked, I noticed the way the kitchen filled with the aroma of garlic and sausage sizzling together, and later, how the tomatoes and broth slowly melded into a rich, savory base. By the time I added the spinach and tortellini at the end, I knew I was onto something good. And when I served that first bowl, creamy and packed with flavor, it was like a hug in a bowl. I knew I’d be making this one again and again, and I’m so excited to share it with you!

A little background on tortellini soup

Tortellini itself is a type of pasta that originated in the Emilia-Romagna region of Italy. It’s traditionally filled with a mixture of cheese, meat, or vegetables, and is often served in broth. While tortellini soups have become popular across Italy and beyond, this version has a little extra heartiness from the sausage and a touch of creaminess that makes it a bit indulgent without going overboard. Crockpot versions like this are a modern twist on the traditional recipes, allowing busy home cooks to make an impressive, flavorful dish with minimal effort.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• beef sausage: This is the star of the soup! It adds rich, savory flavor and a bit of spiciness depending on which type you choose. If you can’t find beef sausage, you can easily substitute it with another type of seasoned beef sausage. Just avoid using sweet varieties since you want that savory kick. For a leaner option, turkey or chicken sausage works beautifully here too.
• Tortellini: The cheese tortellini adds a lovely, cheesy bite to each spoonful. I like using refrigerated tortellini because they cook up quickly, but frozen will also work. Just adjust the cooking time slightly if you go that route.
• Crushed tomatoes and diced tomatoes: These form the rich, tomatoey base of the soup. I like to use a combination of both for texture and depth. Crushed tomatoes provide that smooth, saucy consistency while the diced tomatoes give you those little chunks of sweetness and acidity.
• Carrots and celery: These veggies add flavor, texture, and a bit of natural sweetness to balance the acidity of the tomatoes. If you’re out of carrots or celery, you can toss in other vegetables like bell peppers or zucchini. But really, carrots and celery are classic in this type of soup for a reason!
• Baby spinach: Added towards the end, spinach brings freshness and a pop of green to this soup. Feel free to swap it for kale if you prefer a sturdier green, but just make sure to remove the stems first.
• Heavy cream: This is totally optional, but I find that it adds a touch of velvety richness to the soup. If you prefer a lighter version, you can skip the cream or use half-and-half instead.

Kitchen gear: what you need (and what you can totally skip)

To make this Crockpot Tortellini Soup, you really don’t need anything fancy. Here’s what I recommend having on hand:

• A good skillet: You’ll need this to brown your sausage and onions before transferring everything to the Crockpot. If you don’t have a skillet, any large pan will do.
• A Crockpot (obviously!): This is where the magic happens! Any size that holds at least 6 quarts should be fine for this recipe.
• A sharp knife: Chopping veggies is way more fun (and safe) with a sharp knife. If you’re not comfortable with your knife skills, you can always use a food processor for a quick chop on the onions, carrots, and celery.
• Wooden spoon: It’s just easier to break up the sausage with a wooden spoon than a metal one, but use whatever you have. (Pro tip: if your sausage is sticking to the pan, deglaze with a splash of broth to lift those flavorful bits.)

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the sausage and onions: Start by heating your skillet over medium heat. Add the sausage (casings removed, if necessary) and the chopped onion. Cook for 7-8 minutes, using your spoon to break up the sausage as it browns. If you see too much fat in the pan, just spoon out the excess. Once the sausage is browned and the onions are soft, stir in the garlic for about 30 seconds—just until fragrant.
2. Transfer to the Crockpot: Scoop that sausage-onion mixture into your Crockpot. I like to pour in a little broth to deglaze the skillet, scraping up all the browned bits before adding that flavorful liquid to the pot too. (Trust me, those little browned bits are flavor gold!)
3. Add the veggies, tomatoes, and broth: Toss in your chopped carrots and celery, followed by the crushed and diced tomatoes. Pour in the chicken broth and give everything a good stir.
4. Cook low and slow: If you’re short on time, cook on high for 4-5 hours. If you’ve got the whole day, set your Crockpot to low and let it simmer for 7-8 hours. The veggies will soften and the flavors will meld into one delicious, comforting soup.
5. Finishing touches: About 30 minutes before you’re ready to serve, add the cheese tortellini, spinach, and heavy cream (if using). Set the Crockpot to high and let the tortellini cook through, which should only take about 30 minutes. Give the soup a taste and season with salt and pepper as needed.

Fun variations and ways to switch it up

• Gluten-free: Swap out the regular cheese tortellini for gluten-free tortellini. You can find them in specialty stores, and they taste just as delicious in this soup.
• Vegetarian: Skip the sausage entirely and double up on the veggies. You could even add in some hearty mushrooms for a bit of that “meaty” texture.
• Low-carb: Replace the tortellini with small chunks of zucchini or cauliflower for a lower-carb version. You still get all the flavor, but with fewer carbs.
• Seasonal twists: In the fall, I like to add a handful of chopped butternut squash or sweet potatoes for extra heartiness. In the summer, zucchini and yellow squash work wonderfully.
• Spicy kick: If you like heat, sprinkle in some red pepper flakes or add a chopped jalapeño with the other veggies.

How to serve and wow your guests

To serve this tortellini soup, ladle it into big bowls and top it with a sprinkle of freshly grated Parmesan cheese and a crack of black pepper. For a little extra flair, add a drizzle of olive oil or a few fresh basil leaves on top. Serve with some warm crusty bread for dipping—it’s basically a must.

This soup is also great for casual gatherings because it’s a complete meal in itself. You could pair it with a simple salad if you want to go all out, but honestly, it’s perfect as is!

beverages to pair with

Since this soup is packed with rich, savory flavors, a refreshing drink is a great complement. Try pairing it with:

• Sparkling water with lemon: The citrusy brightness cuts through the richness of the soup.
• Iced tea: Unsweetened or lightly sweetened tea is a perfect, mellow option.
• Cranberry spritzer: For a little tartness, mix cranberry juice with sparkling water.
• Apple cider: If you’re making this soup during fall, a chilled (or warm) apple cider works beautifully.

Storing and reheating

Leftovers? No problem! This soup keeps well in the fridge for about 3 days. Just make sure to store it in an airtight container. When you’re ready to reheat, do so over medium heat on the stovetop until warmed through. If the soup has thickened too much, just add a splash of broth or water to loosen it up.

If you want to freeze the soup, I recommend doing so before you add the tortellini. Just freeze the broth and veggies, and when you’re ready to eat, add the tortellini in during the last 30 minutes of reheating.

Scaling the recipe for a crowd

This recipe makes about 6 hearty servings, but if you’re feeding a larger group, it’s easy to double. Just make sure your Crockpot is big enough to handle the extra volume. I’ve found that when doubling, you don’t need to add twice the tortellini—one and a half times the amount should do the trick!

Final thoughts

Whether it’s a chilly evening or a busy weeknight, this Crockpot Tortellini Soup with Sausage is always a good idea. It’s rich, hearty, and endlessly adaptable. Plus, it’s one of those dishes that makes you look like you spent all day in the kitchen when really, your Crockpot did most of the work. So go ahead, give it a try, and make it your own!

FAQs

1. Can I make this without a Crockpot? Absolutely! You can make this on the stovetop. Just simmer the soup over low heat for about an hour after browning the sausage and adding the other ingredients.
2. Can I use frozen tortellini? Yes, just add the frozen tortellini in during the last 30 minutes and give it a bit more time to cook through.
3. Can I make this ahead of time? You can prep the soup ahead, but I recommend adding the tortellini just before serving to keep them from getting too soft.
4. What’s a good substitute for heavy cream? Half-and-half works well for a lighter option, or you can skip it entirely for a broth-based soup.
5. Can I freeze this soup? Yes! Just freeze it before adding the tortellini for the best results.

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