Slow Cooker Creamy Sausage & Tortellini Soup
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.
- 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.
Refrigerate leftovers for up to 3 days.
