Warm up with a big bowl of this Crock Pot Creamy Tortellini Soup loaded with vegetables, crushed tomatoes, spices and kale. Serve it with crusty bread for an easy dinner.
If I’m going to have soup for dinner, it needs to be a filling and satisfying one. This creamy tortellini soup recipe is just that – pasta, veggies, and Italian sausage simmer in a delicious creamy broth flavored with Italian seasoning for the best bowl of soup.
The other reason I love this recipe is that it’s a crock pot tortellini soup. I love the aroma of a homemade soup bubbling away in the slow cooker. It lets everyone know a delicious comfort food dinner is headed their way! It’s such an easy recipe and great for weeknight dinners.
Don’t have a crock pot? You should try my stovetop tomato tortellini soup!
Why This Recipe Works
- This soup is all about the flavor! The combination of sausage, seasonings, and vegetables makes the most delicious tortellini soup.
- This is a creamy soup – the broth is velvety and so good!
- I’m showing you how to make it from start to finish so it’s perfect – there won’t be any mushy pasta or undercooked veggies in this recipe. Follow the steps and you’ll get the best soup.
- We’re using fresh kale which is great for soup. It stands up to hours of simmering and has the best flavor and texture. But, don’t worry, I have a couple of subs for you in case you’re not a fan!
Add some bread on the side to dip into the delicious broth and everyone will scrape their bowls clean! I know you’re going to love this creamy tortellini soup.
- Italian sausage – Use mild Italian sausage or hot Italian sausage if you want some spice.
- Olive oil
- Diced onion – Yellow onion or white onion works best.
- Minced garlic cloves – About three or four large cloves or use a tablespoon of jarred minced garlic.
- Thinly sliced large carrots – I like to slice them into coins.
- Thinly sliced celery
- Canned crushed tomatoes – You can also use the same amount of canned diced tomatoes or tomato puree.
- Tomato paste
- Dried oregano
- Minced thyme leaves – Or use 1/2 teaspoon of dried thyme.
- Chicken broth – Chicken stock or vegetable broth also work!
- Tortellini – Use refrigerated tortellini not the dried kind in the pasta aisle.
- Roughly chopped fresh kale – Or use frozen chopped kale.
- Heavy cream – For a lighter soup, use half and half.
- Grated or sliced Parmesan cheese – This is optional, but I like to use it for garnish.
- Red pepper flakes – If you want a kick of heat sprinkle some over the soup before serving.
How to Make Tortellini Soup in a Crock Pot
Brown the sausage in a large pan over medium-high heat until it’s no longer pink. Break it up as it cooks and then transfer it to the slow cooker.
In the same pan, heat the olive oil and then saute the onions for four minutes. Add the garlic and cook it with the onions for one minute or until it’s fragrant. Place the onion and garlic in the slow cooker.
Add the carrots, celery, tomatoes, tomato paste, thyme, oregano, and chicken broth to the crockpot. Place the lid on top and set the timer to cook on high for two hours or on low for four hours.
Remove the lid and add the pasta and kale. Stir and then cover and cook the soup for 30 minutes.
Add the cream (or half and half) and simmer the soup for 10 minutes more. Ladle the tortellini soup into bowls and add the Parmesan cheese and red pepper flakes, if using.
Kale: I think fresh kale works best for this soup. It’s a hearty green and has a nice texture after it’s simmered in the soup. If you don’t like kale, you can use fresh spinach or frozen spinach instead.
Tortellini: For the tortellini, pretty much any flavor will work in this soup. I really like to use cheese tortellini. Just be sure to use the fresh tortellini that is located in the refrigerated section at the grocery store.
Cheese: The cheese is optional, but I highly recommend using it! You can use a vegetable peeler to make thin slices of parm or sprinkle grated or shredded Parmesan cheese over the top. You can also use Romano cheese or Asiago cheese.
What to Serve it With: We love this soup with some crusty bread on the side. You can tear it into pieces and use it to soak up every last drop of the delicious broth. Or, try it with some breadsticks or garlic bread!
Storage: If you have leftover soup, it will keep for a few days in the refrigerator. The pasta will absorb the broth, so you may need to thin it with more broth when you reheat it.
This easy crock pot creamy tortellini soup is delicious to the last drop! It’s so good on a cold day when everyone is craving something cozy and comforting. Pick up the ingredients this week so you can give it a try!
More Pasta Soup Recipes
We love soup around here, so be sure to check out these easy recipes! Or browse more of my Favorite Soup Recipes for more ideas.
- My Chicken Noodle Soup is always a family favorite! It’s cozy and satisfying – perfect for a winter day!
- Instant Pot Lasagna Soup is a fun twist on the classic baked pasta!
- For a hearty crock pot dinner, make a batch of Beef Noodle Soup. It will fill everyone up!
- 1 pound Italian sausage
- 1 Tablespoon olive oil
- 1 cup onion diced
- 1 Tablespoon minced garlic
- 3 large carrots sliced thin
- 2 celery stalks sliced thin
- 1 14 ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 sprig fresh thyme leaves removed and minced finely or 1/2 teaspoon dried 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 1 10 ounce bag refrigerated tortellini not dried
- 1 bunch fresh kale stems removed and chopped lightly or 1/2 bag frozen chopped kale
- 1 cup heavy cream
- Parmesan cheese optional (grated or sliced for serving)
- 1 Tablespoon dried chili flakes
- In a sauté pan, cook the sausage till it is no longer pink, then place in the crock pot.
- Add the olive oil to the pan and cook the onions for 4 minutes, then add the garlic and cook for an additional minute or until fragrant. Add the onions to the crockpot.
- Next, add the carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth to the crockpot.
- Place the lid on the crockpot and set on high for 2 hours or low for 4.
- Remove the lid and add the tortellini and kale to the crockpot. Place the lid back on and cook for an additional 30 minutes.
- Add heavy cream and cook for another 10 minutes.
- Serve each bowl of soup with a few thin slices of parmesan and a sprinkle of chili flakes.