Tortellini soup has always been my go-to for those cozy, chaotic evenings when I crave something hearty but don’t want to fuss over a million pots. There’s something about the smell of simmering sausage and garlic that instantly makes my kitchen feel like a warm hug. Honestly, even if I’m tripping over stray socks or dodging a rogue spatula, this recipe still finds a way to bring comfort.
First, let’s admit it: soup night is half about the food, half about the ritual. I love tossing ingredients into the crockpot and letting it do its magic while I scramble to finish everything else on my never-ending list. This tortellini soup isn’t just easy—it’s a little lifesaver. The best part? Even if you forget to add the kale until the last second (guilty!), it still turns out delicious. So, grab your favorite spoon and get ready for a bowlful of creamy, cheesy, sausage-packed goodness.
My Kitchen Story
Every time I make tortellini soup, I remember the first chilly evening I tried it in my crockpot. Let me tell you—my kitchen was a circus. Kids asking for snacks, the dog barking at the mailman, and me frantically searching for the Italian sausage I swore was in the fridge. Somehow, with a little patience and a lot of garlic (oops, maybe too much?), everything came together beautifully. The slow cooker did the heavy lifting, letting the flavors mingle and the tortellini soak up all that cozy broth. It’s now a regular in my rotation, especially after discovering other lifesavers like this Easy Crockpot Chicken Tortellini Recipe With 6 Simple Ingredients when I’m in a pinch.
What Makes It Stand Out
So, what’s the secret sauce? First, this tortellini soup is a creamy, quick creamy soup that feels way fancier than the effort it takes. Using the crockpot means you can walk away and come back to a bubbling pot of happiness. Also, I love that you can toss in whatever greens you’ve got—kale, spinach, or even a handful of arugula if you’re feeling wild. If you love fall soup recipes slow cooker style, this one fits right in. And if you’re obsessed with crockpot recipes soups and stews , you’ll find this dish perfectly at home in your lineup. Finally, if you ever want to switch things up, check out this Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner for another easy dinner. Trust me, a little imperfection in the kitchen just adds to the story—and the flavor.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Italian sausage | 1 pound |
| Garlic, minced | 3 cloves |
| Sweet onion, diced | 1 medium |
| Italian seasoning | 2 teaspoons |
| Chicken stock | 4 cups |
| Three-cheese tortellini | 1 (9-ounce) package |
| Kale, chopped | 1/2 bunch |
| Heavy cream | 1/3 cup |
Handy Kitchen Helpers
First, a sturdy stockpot is your best friend for this tortellini soup recipe. The stovetop method lets you brown the sausage right in the pot, so all those tasty bits stay in your soup. If you’re aiming for a One Pot approach, this is it—minimal cleanup, maximum flavor.
Also, a good wooden spoon helps break up the sausage and stir in the kale. If you love making Crockpot Recipes Soups And Stews, you can adapt this by browning the sausage first, then letting everything simmer low and slow. However, stovetop gives you that hands-on feel and lets you adjust flavors as you go.
Finally, when you’re adding that splash of cream at the end, use a ladle to keep things creamy but not too rich. For anyone curious about nutrition or ingredient swaps, check out this advice from MyPlate.gov—it’s a great spot for trusted tips on balanced meals. That way, you can serve up the best tortellini soup for your family, every time.
Step-by-step method for a Crockpot / Slow Cooker recipe
Step 1
First, set your Crockpot to the sauté function if available, or use a pan on the stovetop. Drizzle in the olive oil, add the Italian sausage, and break it apart as it browns. When the sausage is cooked through, toss in the minced garlic, diced onion, and Italian seasoning. Let everything cook for a few more minutes until the onion turns translucent.
Step 2
Next, sprinkle in a tablespoon of flour and stir for about a minute, just until it picks up a light golden color. Pour in the chicken stock and give it a good stir to loosen any tasty bits from the bottom. If your recipe for tortellini soup calls for tomato sauce, add it now. Then transfer everything into your slow cooker if you started on the stove.
Step 3
After that, add the three-cheese tortellini and chopped kale. Cover and cook on low for 3-4 hours, or until the tortellini are perfectly tender and the kale has wilted. Finally, stir in the heavy cream and taste for seasoning. Let it warm through for a few more minutes before serving. This creamy tortellini lasagna soup is ready to enjoy!
Tips and tricks to make this Crockpot / Slow Cooker recipe shine
Sometimes, I like to swap kale for spinach if that’s what I have on hand. Also, stirring in the cream at the very end keeps your tortellini soup extra silky. If you want even more comfort, serve it with a chunk of fresh bread. For more inspiration, check out this Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot or try something lighter like Pan Fried Chicken Piccata With Lemon And Capers Recipe. Both are family favorites and pair well with fall soup recipes slow cooker meals like this.
What to serve with this Crockpot / Slow Cooker recipe
First, when you’re ladling up a cozy bowl of tortellini soup, you’ll want something simple yet satisfying on the side. Crusty bread or a warm flatbread works beautifully for dipping. Next, a crisp green salad with a tangy vinaigrette balances the soup’s richness. Sometimes, I like to add a Mediterranean twist and serve it alongside this Pan Fried Mediterranean Style Chicken Piccata for a heartier meal. Also, if you’re craving something more casual, try the Baked Mediterranean Flatbread Pizza—it’s easy and kid-friendly!
Creamy Tortellini Lasagna Soup pairs well with roasted vegetables, too. If you’re aiming for a fall soup recipes slow cooker dinner, consider roasted squash or Brussels sprouts to round out the meal. Finally, don’t forget a sprinkle of grated cheese or a spoonful of pesto on top for a little extra flavor.
How to store and reheat
Storing leftovers is a breeze, especially with Crockpot / Slow Cooker recipes like this. After the soup cools, pour it into airtight containers and refrigerate for up to four days. If you need to freeze it, just remember tortellini may soften a bit after thawing, but it’s still delicious. When reheating, a slow cooker is gentle and keeps the texture just right—no mushy pasta here! Alternatively, reheat gently on the stove over low heat, stirring often. The best tortellini soup always tastes even better the next day.
FAQ
Can I use frozen tortellini?
Yes, you can add frozen tortellini directly to the soup. Just allow a few extra minutes for cooking, and it’ll turn out perfectly tender.
How do I make this soup vegetarian?
Simply swap in vegetable broth and use cheese or spinach tortellini. You can toss in extra veggies like spinach or zucchini for added heartiness.
Can I make this soup ahead of time?
Absolutely! Prepare the base and store it in the fridge. Add tortellini and finish cooking right before serving for the best texture.
What if I want a creamy texture?
Stir in a splash of cream or a spoonful of ricotta cheese at the end. That’s how a quick creamy soup comes together in minutes.
Is this soup gluten-free?
Most tortellini contains wheat, but you can find gluten-free brands or substitute with gluten-free pasta to suit your needs.
Print
Tortellini Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Mediterranean Diet Recipes
Description
A creamy and hearty tortellini soup featuring Italian sausage, kale, and a rich blend of cheese tortellini in a flavorful broth. This comforting soup combines savory sausage and fresh greens with a touch of cream for a delightful meal.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
4 cups chicken stock
1 (9-ounce) package refrigerated three-cheese tortellini
½ bunch kale, chopped
⅓ cup heavy cream
Instructions
1. Heat the olive oil in a large stockpot over medium heat.
2. Add the Italian sausage and cook until browned, breaking it apart as it cooks.
3. Add the garlic, onion, and Italian seasoning, and sauté until the onions become translucent.
4. Whisk in the flour and cook for about one minute until it turns lightly browned.
5. Pour in the chicken stock and tomato sauce, then bring the mixture to a boil.
6. Stir in the tortellini, cover, and cook for 5 to 7 minutes until the tortellini is tender.
7. Add the kale and cook until it wilts.
8. Finally, stir in the heavy cream and basil, and adjust the seasoning as needed.
Notes
Use turkey sausage for a leaner substitute.
Kale can be replaced with spinach for a milder taste.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently to avoid overcooking the tortellini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Finally, nothing beats gathering around the table with a big pot of sausage potato tortellini soup on a chilly night. I hope this recipe brings a little warmth and comfort to your kitchen. If you’re looking for more inspiration, check out our Chicken Piccata or the easy Flatbread Pizza for your next meal. Don’t forget, our Cooking Method board is packed with Crockpot and Slow Cooker ideas for busy nights. If you want to stay in the loop and see what’s simmering next, follow us on Pinterest for even more of the best tortellini soup recipes and beyond. Thanks for cooking along with me—your kitchen stories always make this journey extra special!