Crockpot Tortellini Soup

5 from 5 votes

Crockpot Tortellini Soup brings together tender tortellini, rich Italian sausage, and a creamy tomato broth for the perfect comfort meal.

Prep Time25

Cook Time4

Total Time4 25

Course: Dinner, Soup

Cuisine: American

Keyword: Crockpot Tortellini Soup

Servings: servings

Author: Chelsea Lords

Cost: $23.60

Equipment

6-quart Crock-Pot

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

US - Metric

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.

Video

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