Crockpot Tortellini Soup is the ultimate comfort food with cheesy tortellini, flavorful Italian sausage, and a rich, creamy tomato broth.
Author’s Notes
My Favorite Crockpot Soup Yet!
Okay, honestly, this might be the best soup to ever come out of my Crockpot, and I can’t wait for you to try it! I absolutely love good, fresh, refrigerated tortellini, and in a creamy, hearty soup base with deeply browned Italian sausage and fresh veggies, it becomes the best comfort meal. Like wow. This is so GOOD!
The only thing that makes it better is some crusty bread for dipping. If you haven’t tried my easy no-knead bread, let this soup be your reason to make it. You’ll be blown away by how delicious (and simple) it is. Happy dunking!
Crockpot Tortellini Soup Ingredients
| Ingredient | Tip |
|---|---|
| Olive oil, onion, carrots | Sautéing these first builds a deep flavor base for the soup. |
| Italian sausage | Browning well before adding creates richer flavor in the broth. |
| Garlic, tomato paste, flour | Cook together to thicken and deepen the flavors of the soup. |
| Chicken broth, Italian seasoning, fennel seed | Let these slow cook to infuse flavor into every bite! Crush fennel seed by putting in a bag and crushing with the base of a frying pan. |
| Tortellini, heavy cream, kale | Add at the end so the pasta stays tender and the cream doesn’t curdle. Use good, fresh, refrigerated tortellini. |
Variations
- Make it spicy: Use hot sausage or sprinkle in red pepper flakes for spice.
- Add more veggies: Mix in mushrooms, celery, or bell peppers with the onion and carrots.
Storage
Keep The Tortellini From Bloating!
- The best way to store crockpot tortellini soup: use this to remove tortellini and store separately from the broth.
- Keep both in airtight containers in the fridge for 3–4 days.
- Reheat the broth, then stir in tortellini just before serving to avoid bloating.
More Soups To Be Obsessed With:
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Chicken Tortilla Soup
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Creamy Vegetable Soup
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Italian Sausage Orzo Soup
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Tuscan Soup
Crockpot Tortellini Soup
Crockpot Tortellini Soup brings together tender tortellini, rich Italian sausage, and a creamy tomato broth for the perfect comfort meal.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion finely diced (1-1/2 cups)
- 2 to 3 large carrots peeled and diced (1-1/4 cups)
- 1 pound (16-ounces) ground Italian sausage
- Salt and pepper
- 1 tablespoon minced garlic
- 1 can (6-ounces) tomato paste
- 1/2 cup all-purpose flour
- 2 containers (32-ounces each) chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed crushed, see note 1
- 1 (18-ounces) package cheese tortellini refrigerated, see note 2
- 2 cups heavy cream
- 1 bunch kale finely chopped, about 3 cups
- Parmesan optional, for serving
Instructions
- Heat olive oil in a large pan over high heat. Add onion and carrots and cook until golden, about 5 minutes. Push to the edges of the pan and add sausage. Sear for 1 minute per side, then break apart and cook until no longer pink. Stir veggies back in. Season with ½ teaspoon each salt and pepper.
- Stir in garlic and tomato paste. Cook, stirring often, for 3–5 minutes, until the paste darkens and smells fragrant. Lower heat if needed to prevent burning.
- Sprinkle flour evenly on top. Stir constantly for 1 minute. Slowly add 1 cup chicken broth, stirring constantly until thickened and nothing is sticking to the base of the pan.
- Add mixture to crockpot along with remaining broth, Italian seasoning, and fennel seed. Cover and cook on low 6–7 hours or high 3–4 hours.
- Uncover and stir in tortellini, kale, and heavy cream. Cover and cook on high for 20 minutes, or until tortellini is tender. Taste and adjust seasoning.
- Ladle into bowls and top with Parmesan, if using.
Recipe Notes
Note 1: Measure 1 teaspoon fennel seed into a plastic bag, then crush with a meat mallet or the bottom of a frying pan until powdery. A nut grinder also works.
Note 2: Use good-quality refrigerated tortellini (not frozen). Rana’s 5-Cheese is my favorite.
Storage: Use a wire skimmer to remove tortellini and store separately from the broth. Keep both in airtight containers in the fridge for 3–4 days. Reheat broth first, then stir in tortellini just before serving to prevent bloating.
Nutrition
Serving: 1serving | Calories: 667kcal | Carbohydrates: 49g | Protein: 22g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1575mg | Potassium: 779mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6351IU | Vitamin C: 38mg | Calcium: 182mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Tortellini Soup Tips
- Cut kale small: Take out big stems and cut the kale small so it softens well.
- Grate fresh cheese: Grate right before serving so it melts into the hot soup.
- Add seasoning last: Taste and add salt and pepper at the end.
- Cook pasta just right: Cook until tender, not mushy.
- Eat right away: Eat soon after adding pasta for the best texture.
What To Serve With Crockpot Tortellini Soup
- Crusty bread: Serve with warm herby bread, French bread, or rolls for dipping.
- Side salad: A simple garden salad with a light dressing to balance the richness.
- Grilled cheese: Mini grilled cheese or focaccia grilled cheese makes this meal even heartier.
