Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup

Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup

Get ready for a bowl of comfort with this creamy and savory Slow Cooker Spinach Tomato Sausage Tortellini Soup. Packed with flavors and simple to prepare, it’s the perfect way to warm up on a chilly day. Let’s dive into this heartwarming recipe!


For the Soup:

  • 1 pound (450g) Italian sausage, mild or hot, casings removed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 4 cups (1 quart) chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 9 ounces (about 2 cups) fresh or frozen cheese tortellini
  • 4 cups fresh spinach leaves, roughly chopped
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish (optional)


1. Brown the Sausage:

  1. In a large skillet, cook the Italian sausage over medium-high heat, breaking it into crumbles with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain.

2. Saute the Onion and Garlic:

  1. In the same skillet, add chopped onion and cook for 2-3 minutes, or until it becomes translucent. Add minced garlic and cook for an additional 30 seconds, until fragrant.

3. Combine Ingredients in the Slow Cooker:

  1. Transfer the cooked sausage, sautéed onion, and garlic to your slow cooker.
  2. Add diced tomatoes, tomato sauce, tomato paste, chicken broth, dried basil, dried oregano, dried thyme, salt, and pepper to the slow cooker. Stir well to combine all the ingredients.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

4. Add Tortellini and Spinach:

  1. About 20-30 minutes before serving, stir in the fresh or frozen cheese tortellini and chopped fresh spinach.

5. Finish with Cream:

  1. Just before serving, stir in the heavy cream to make the soup creamy. If you prefer a lighter version, you can use half-and-half or whole milk instead.

6. Serve and Garnish:

  1. Ladle the soup into bowls, garnish with grated Parmesan cheese, and, if desired, fresh basil leaves.
  2. Serve your Slow Cooker Spinach Tomato Sausage Tortellini Soup hot and enjoy!


  • If you prefer a thicker soup, you can add a slurry of cornstarch and water (1-2 tablespoons of cornstarch mixed with an equal amount of cold water) to the soup about 30 minutes before serving. Stir well to thicken.
  • Feel free to use your favorite type of tortellini in this recipe. Cheese-filled tortellini work wonderfully, but you can experiment with other flavors like spinach and ricotta or mushroom.
  • To make this soup ahead of time, complete steps 1-3, and then refrigerate the mixture overnight. In the morning, transfer it to the slow cooker, add the tortellini and spinach, and continue cooking as directed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

This Slow Cooker Spinach Tomato Sausage Tortellini Soup is a complete meal in a bowl. It’s hearty, creamy, and bursting with Italian-inspired flavors. Enjoy the warmth and comfort of this delicious soup with your loved ones!

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