This is the kind of soup that makes a chilly day feel warm again. It’s hearty without being heavy, creamy without feeling rich, and full of familiar flavors. Everything cooks in the slow cooker, so dinner practically makes itself.

You’ll get tender vegetables, savory broth, and pillowy cheese tortellini in every spoonful. Add a handful of spinach at the end, and it looks as good as it tastes.

Why This Recipe Works

This soup leans on simple, dependable ingredients and smart timing. The slow cooker builds flavor while you go about your day.

Canned tomatoes and broth add depth, while Italian seasoning keeps the flavor balanced and homey. The tortellini cook fast, so they go in near the end to stay tender and plump. A splash of cream ties everything together, making the broth silky without overpowering the vegetables.

It’s also very forgiving.

You can use chicken sausage or ground turkey, or skip meat entirely and keep it vegetarian. It holds well for a couple of days, and it tastes even better after the flavors have time to mingle.

Shopping List

Olive oil (for sautéing, optional but adds flavor)
Onion (1 medium, diced)
Carrots (2 medium, sliced)
Celery (2 ribs, sliced)
Garlic (3–4 cloves, minced)
Italian sausage (12–16 oz, mild or hot; or use chicken sausage or skip for vegetarian)
Crushed tomatoes (1 can, 28 oz)
Low-sodium chicken or vegetable broth (4 cups)
Tomato paste (1 tablespoon, optional for richness)
Italian seasoning (2 teaspoons)
Dried basil (1 teaspoon, optional)
Red pepper flakes (pinch, optional)
Bay leaf (1)
Salt and black pepper (to taste)
Refrigerated cheese tortellini (18–20 oz)
Baby spinach (3–4 cups)
Heavy cream or half-and-half (1/2 cup; coconut milk works for dairy-free)
Parmesan cheese (for serving)
Fresh parsley or basil (optional, for garnish)

How To Make This Slow Cooker Tortellini Soup

Sauté the aromatics (optional but recommended): In a skillet, warm a drizzle of olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt.
Cook 5–6 minutes until softened. Stir in garlic for 30 seconds. Transfer to your slow cooker.
Brown the sausage: In the same skillet, cook sausage, breaking it up with a spoon, until browned and no longer pink.
Drain excess fat, then add to the slow cooker. For vegetarian, skip this step and add an extra cup of beans or mushrooms.
Build the base: Add crushed tomatoes, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, bay leaf, and a few grinds of black pepper. Stir to combine.
Slow cook: Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until the vegetables are very tender and flavors have melded.
Add tortellini: Stir in tortellini, re-cover, and cook on High for 15–25 minutes, until the pasta is tender but not mushy.
Check at 15 minutes.
Finish with greens and cream: Stir in spinach and let it wilt, 2–3 minutes. Add cream and adjust salt and pepper. Remove the bay leaf.
Serve: Ladle into bowls and top with grated Parmesan and fresh herbs.
Add a drizzle of olive oil if you like.

Keeping It Fresh

This soup keeps well for up to 3 days in the fridge. The tortellini will continue to absorb liquid, so you may want to add a splash of broth when reheating. Reheat gently on the stove over low heat or in the microwave at 50–60% power so the cream doesn’t separate.

For freezing, it’s best to freeze the base without the tortellini or cream.

Freeze the cooked soup base in airtight containers for up to 3 months. When ready to serve, thaw, reheat, then add tortellini and finish with spinach and cream.

Why This is Good for You

It’s comfort food with balance. You get fiber and vitamins from carrots, celery, tomatoes, and spinach.

The broth-based soup is lighter than heavy cream soups, while still feeling cozy. If you use chicken sausage or skip the meat, you can keep the sat fat modest while still getting protein. Tortellini adds satisfying carbs, making this a complete and filling meal.

What Not to Do

Don’t add tortellini too early. It will overcook and fall apart.
Add near the end.
Don’t skip seasoning at the end. Taste and adjust salt, pepper, and acidity. A squeeze of lemon can brighten the soup if it tastes flat.
Don’t crank the heat to rush it. A slow simmer builds better flavor and keeps the veggies tender, not mushy.
Don’t use salty broth without checking. Start with low-sodium stock and season to taste.
Don’t freeze with tortellini and cream. The texture suffers. Freeze the base and finish fresh.

Variations You Can Try

Vegetarian: Skip sausage.
Add a can of cannellini beans and a splash of soy sauce or a Parmesan rind for depth.
Dairy-free: Use dairy-free tortellini if available, or swap tortellini for small pasta or gnocchi. Finish with coconut milk and a squeeze of lemon.
Spicy Tuscan: Use hot Italian sausage, extra red pepper flakes, and a handful of sun-dried tomatoes.
Herb-forward: Add fresh rosemary and thyme during cooking, then finish with fresh basil.
Extra veggies: Stir in diced zucchini or mushrooms with the base, or add kale instead of spinach.
Protein boost: Stir in shredded rotisserie chicken during the last 20 minutes.
Creamy tomato-parmesan: Add 1/3 cup grated Parmesan to the pot with the cream for a richer finish.

FAQ’s For Slow Cooker Tortellini Soup

Can I use frozen tortellini?

Yes. Add it directly from frozen and extend the cook time in the final step by a few minutes. Start checking for doneness at 20 minutes.

Do I have to sauté the veggies first?

No, but it deepens the flavor. If you skip it, add everything to the slow cooker and increase salt slightly. The soup will still be tasty and weeknight-friendly.

What’s the best slow cooker setting?

Low for 5–6 hours develops the best flavor and texture. If you’re short on time, High for about 3 hours works, but keep an eye on the vegetables.

Can I use dried tortellini?

You can. Cook time will be longer in the final step—usually 25–35 minutes. Add more broth if needed so the pasta has enough liquid.

How can I make it thicker?

Stir in an extra tablespoon of tomato paste or simmer the soup uncovered on the stove for 5–10 minutes after slow cooking. A small splash of cream cheese can also add body.

It tastes a bit flat. How do I fix it?

Add a pinch of salt, a squeeze of lemon, or a teaspoon of balsamic vinegar. A little Parmesan brings umami and rounds out the flavor.

Is there a gluten-free option?

Use gluten-free tortellini or swap in gluten-free pasta. Check your sausage and broth to make sure they’re gluten-free.

Can I make it on the stovetop?

Yes. Sauté veggies and sausage in a large pot, add tomatoes and broth, simmer 20–25 minutes, then add tortellini, cook until tender, and finish with spinach and cream.

Final Thoughts

Cozy Slow Cooker Tortellini Soup delivers maximum comfort with minimal effort. It’s flexible, flavorful, and perfect for busy days when you still want a homemade meal.

With a few pantry staples, a bag of tortellini, and a slow cooker, you’ll have a pot of something warm and welcoming. Keep this one in your rotation—it’s the kind of recipe everyone asks for again.