I love how this soup delivers comfort and flavor with barely any hands-on time. The sausage gives it a savory depth, the tortellini brings cheesy goodness, and the cream cheese and heavy cream make the broth luscious and rich. It’s a full meal in one bowl, but I always like to serve it with a slice of crusty bread to soak up every last drop.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb Italian sausage, casing removed
1 medium onion, diced
2 cloves garlic, minced
1.5 cups carrots, sliced
1.5 cups celery, chopped
4 cups chicken broth
0.5 cup white wine (optional, or substitute broth)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
20 oz cheese tortellini (refrigerated or frozen)
8 oz cream cheese, cut into cubes
3 cups spinach leaves, roughly chopped
1 cup heavy cream or half-and-half
Directions
I begin by browning the Italian sausage in a skillet over medium heat, breaking it into crumbles. Once browned, I use a slotted spoon to transfer the sausage to the slow cooker.
In the same skillet, I sauté the diced onion until it becomes translucent. I stir in the garlic and let it cook for another minute before transferring both to the slow cooker.
Into the slow cooker, I add the carrots, celery, chicken broth, white wine (if using), basil, oregano, and a bit of salt and pepper. I stir it all together and cook on low for 6 hours or high for 3 hours.
About 30 minutes before serving, I stir in the tortellini and cubed cream cheese. I mix gently to help the cream cheese melt and blend into the broth.
Just before serving, I stir in the chopped spinach and pour in the heavy cream. I let it sit for a few minutes to allow the spinach to wilt and the flavors to blend.
I give it a taste, adjust the seasoning if needed, and serve it warm—often with a little grated Parmesan on top for good measure.
Servings and timing
This recipe serves 6.
Prep time: 20 minutes
Cook time: 6 hours (low) or 3 hours (high)
Total time: 6 hours 20 minutes
Variations
I’ve made this with spicy Italian sausage for extra heat, and it’s delicious.
For a lighter option, I use turkey sausage and swap the heavy cream for half-and-half.
Sometimes I stir in mushrooms or diced zucchini during the last hour of cooking for more veggie power.
If I don’t have tortellini, I use mini ravioli or gnocchi with great results.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I warm individual portions on the stovetop over low heat or in the microwave. If the soup thickens too much in the fridge, I add a splash of broth or cream when reheating.
Freezer note: This soup isn’t ideal for freezing because the tortellini and cream may change texture, but I’ve frozen it before without the cream and added it fresh upon reheating.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works just fine. I add it directly to the soup during the last 30 minutes, just like the refrigerated kind.
Is it necessary to cook the sausage before adding it to the slow cooker?
Yes, browning the sausage first adds flavor and improves texture. It also removes excess fat that would otherwise end up in the broth.
Can I use kale instead of spinach?
Definitely. I chop it small and let it simmer a bit longer, since kale is sturdier than spinach and takes longer to soften.
Can I make this soup ahead of time?
Yes, and the flavors are even better the next day. Just keep it refrigerated and reheat gently.
What should I serve with this soup?
I love pairing it with crusty bread, garlic knots, or a fresh green salad. It’s hearty on its own, but those extras make it a full meal.
Conclusion
This Slow Cooker Creamy Sausage & Tortellini Soup is one of my favorite one-pot meals. It’s rich, hearty, and full of cozy flavors that make it perfect for chilly nights or easy family dinners. I love how simple it is to prep and how satisfying each bowl is. When I want comfort food that cooks itself, this is the recipe I reach for.
A cozy, hearty classic packed with savory sausage, tender tortellini, and a rich creamy broth—perfect for easy weeknight comfort or a warm weekend meal.
Author:Sarah
Prep Time:20 minutes
Cook Time:6 hours
Total Time:6 hours 20 minutes
Yield:6 servings
Category:Soup
Method:Slow Cooker
Cuisine:Italian-American
Ingredients
1 lb Italian sausage (casings removed)
1 medium onion, diced
2 cloves garlic, minced
1.5 cups carrots, sliced
1.5 cups celery, chopped
4 cups chicken broth
½ cup white wine (optional; substitute with broth if preferred)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
20 oz cheese tortellini (refrigerated or frozen)
8 oz cream cheese, cut into cubes
3 cups spinach leaves, roughly chopped
1 cup heavy cream (or half-and-half)
Instructions
In a skillet over medium heat, brown the Italian sausage, crumbling it as it cooks. Transfer to a slow cooker using a slotted spoon.
In the same skillet, sauté onion until translucent (about 3–4 minutes), then add garlic and cook for 1 minute. Transfer to the slow cooker.
Add carrots, celery, chicken broth, white wine (if using), basil, oregano, salt, and pepper to the slow cooker.
Cover and cook on low for 6 hours or high for 3 hours.
In the last 30 minutes, stir in tortellini and cubed cream cheese. Stir gently to combine.
Just before serving, stir in chopped spinach and pour in heavy cream. Allow spinach to wilt and soup to heat through.
Taste and adjust seasoning as needed. Serve warm, optionally topped with grated Parmesan.
Notes
For quicker prep, cook sausage and veggies the night before.
Soup thickens as it sits—add extra broth or cream when reheating if needed.
Best served with crusty bread or a simple green salad.
