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Slow Cooker Creamy Tortellini Soup

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Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!

This Slow Cooker Creamy Tortellini Soup is one of my favourite recipes! Loaded with carrots, celery and spinach, soft pillows of cheese tortellini PLUS incredible flavours, this soup is thick and creamy without heavy cream OR a roux to get the thick and creamy texture.

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream! | https://cafedelites.com
Tortellini Soup

Another day… another slow cooker recipe! I’m so excited about this Slow Cooker Creamy Tortellini Soup! You all know how much of a fan I am of converting heavy cream recipes into lower calorie ones when carbs are involved.

This is one of those quick to throw together recipes. Dump all ingredients into a slow cooker in the morning, and come home to your house smelling like a gourmet restaurant with a warm bowl of soup to south your soul!

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream! | https://cafedelites.com

HOW DO YOU MAKE TORTELLINI SOUP?

  • Italian sausage gives this soup an amazing flavour BUT you CAN substitute it with plain and simple ground meats (ground chicken, turkey or beef sausage). For vegetarian options, leave the meat out all together.
  • Dried three cheese tortellini is the best tortellini to use for this soup. You can also use fresh tortellini, just keep an eye on it as it doesn’t need as long to cook as dried. Any flavour is fine!
  • The thick and creamy texture comes from a mixture of evaporated milk, cornstarch and milk. I found this mixture yielded the best results, but you can of course substitute with heavy cream if you wish.
  • Veggies such as carrots, celery and spinach provide the best flavours. You could also add pumpkin, sweet potato, kale, zucchini, etc!

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream! | https://cafedelites.com

Cream Soup

One of the BEST SOUPS I’ve ever tasted. Slow Cooker Creamy Tortellini Soup. The best part being it cooks while you’re NOT EVEN HOME! THIS is why I’m excited. Because coming home from a long day to find a bowl of comfort already done for you, and only needing a couple extra additions before serving? Priceless!

Looking for more soup recipes? Try these!

Easy Broccoli Cheese Soup
Roasted Tomato Basil Soup (No Cream)
10-Minute White Bean Parmesan Spinach Soup

WATCH US MAKE THIS TORTELLINI SOUP RIGHT HERE!

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4.91 from 64 votes
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Slow Cooker Creamy Tortellini Soup
Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!
Course: Soup
Cuisine: American
Keyword: Tortellini Soup
Servings: 10
Calories: 447 kcal
Author: Karina
Ingredients
  • 1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoon beef bouillon powder (or chicken)
  • 1/2 teaspoon salt
  • 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
  • 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
  • 36 ounces evaporated milk or half and half
  • 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)
  • 5 cups fresh baby spinach
  • 1 cup milk
Instructions
  1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
  2. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
  3. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
  4. Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
  5. Serve with crusty warmed bread
Recipe Notes

*Italian sausage gives this soup an amazing flavour, but you can substitute it with ground chicken, turkey or beef sausage. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out all together.

The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.

Nutrition Facts
Slow Cooker Creamy Tortellini Soup
Amount Per Serving
Calories 447 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Cholesterol 87mg 29%
Sodium 1136mg 47%
Potassium 502mg 14%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g 34%
Vitamin A 77.8%
Vitamin C 9.9%
Calcium 23.2%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream! | https://cafedelites.com

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Reader Interactions

Comments

  1. How do I cook this on the stovetop? Do you add all ingredients except for tortellini and cream, cook for 2 hours, and then add the noodles and cream/milk?

    Reply

    • Hi Misty. Cook ingredients (except for tortellini and cream) for 30 minutes. Then add in your pasta and cream and cook for a further 10 minutes or until the pasta is cooked to your liking.

      Reply

  2. My husband doesn’t like carrots or celery so I used cherry tomatoes instead along with spinach. It was amazing!! One of the best soups I’ve ever had.

    Reply

  5. I’ve made this soup severa times and everyone loves it! Except that this past time I made it and it began to separate. I’ve never had that happen before. It doesn’t taste bad, just doesn’t look appetizing. Ideas as to why this may have happened?

    Reply

    • Made this for my family. They loved it. My granddaughter had the recipe sent to her I-phone. Karen I warmed the evaporated milk before I added it to the pot. Added a little cream too also heated.

      Reply

    • Yum!! Made in the InstantPot, took about 20 minutes, added about 1/2 tsp nutmeg at the end. Picky and adventurous kids liked it equally. A keeper!

      Reply

      • Could you please post how you did this in the instant pot? I love this recipe and love my instant pot…would love to try it in there! Thanks!!

        Reply

  8. Hi! Just came across this and it looks great. 2 questions pls:

    What does browned mean? Do I cook the meat before?
    What is beef bouillon? Is it like the Knorr cube?

    Thanks!

    Reply

    • Browned means to cook the meat before and brown all the edges of the meat.
      Beef bouillon is similar to beef broth just in a cube condensed. You can find it but the soup or baking isle in some grocery stores. Hope that helps! XO

      Reply

  9. I accidentally added the milk mixture at the beginning of the cooking process, will this effect the overall outcome of the soup?

    Any recommendations of a “reversal” so the soup still stays creamy?

    Reply

  10. Please, someone give an answer. I looked and looked through the comments and couldn’t find the answer but the question several times.
    Can This Be Frozen???
    Once I get the answer I’m going to make this delicious sounding recipe
    Thanks

    Reply

    • You will want to watch it so it does not over cook. I would recommend cooking it until it is tender.

      Reply

    • How long did you end up cooking it with the fresh tortellini? I’m making this soup today, and I have the fresh pasta as well. I’d love to know how yours turned out!

      Reply

  12. I must tell you…this recipe rocks! We have made many of the recipes you post and probably 95% of them are excellent.
    Keep it up Katrina!

    Reply

    • AW! That is so sweet of you! I am so glad that you loved it! Thank you so much for comment and following along with me! XO

      Reply

  14. Total hit at my house! I forgot to skim off the fat. I used 32 ounces of half and half, only because that was the biggest size. The tortellini took 1 hour to cook. Served with red pepper flakes & parm. It was amazing!!!

    Reply

  15. This soup is outrageously delicious!!!!!!!!! I have made it both in the crock pot and stove top. Comes out great either way. To lighten it up I use chicken Italian sausage, chicken broth and chicken bouillon. I also use fat free evaporated milk and fat free milk. It is still very rich and creamy! In fact I sent a crockpot full with my husband to work today for a charity soup and chili cook off. He thinks he’ll win! I sure hope so, it is delicious!

    Reply

    • hey kathy I plan to make this soup tonight on the stove top, did you do anything different when you used the stove vs crockpot?

      Reply

  16. How would I convert this to a stove top recipe. I don’t have a large enough crockpot but do have a Dutch oven.

    Reply

    • Yes, cook on the stovetop on low-medium for about 2 hours and then at the end of it all cooked you will want to add in the noodles.

      Reply

    • Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

      Reply

  18. Very good! I made it with spicy Italian sausage and used half and half, I would definitely make this again!

    Reply

  19. Made this for supper tonight and it was delicious! Thank you so much for the recipe!! I used hot Italian sausage and cheese tortellini. I did add a little fresh basil at the end and we loved it!

    Reply

    • MMM! That sounds delicious! I am so glad that you enjoyed it and made it your own. Thanks so much for sharing!

      Reply

  20. I made this soup this weekend and it’s DELICIOUS! I cooked the tortellini separately so leftovers don’t continue to absorb the liquid in the fridge. Do you think this soup would freeze well?

    Reply

    • I am so glad that you made it and loved it! I haven’t tried freezing it but you are always welcome to try. Let me know it goes!

      Reply

  21. I only used 2 x tins of evaporated milk and it was perfect consistency! 3 seemed like a lot so I thought I would leave the last one and add at the end if I needed – but I didn’t.

    Yummy

    Reply

  22. I can’t wait to try this recipe. Would it be possible to omit the evaporated milk/half & half?

    Reply

    • Yes, you can. You can substitute the dairy with any non dairy milk, such as Coconut or Almond milk etc.

      Reply

  23. OMG! This is one of the tastiest recipes that I have tried recently. This will most definitely make into our repeat rotation. I followed the recipe as directed and it turned out great.

    Reply

  24. Great Recipe. Made today ..My Complements to the Originator of this Recipte…Bk..

    Reply

  25. I made this tonight in my crockpot. I did alter it just slightly… I used a mixture of evaporated milk and heavy cream (because that’s what I had) and added some baby bella mushrooms, but that’s it. It. Was. Amazing! I didn’t have to add the extra milk at the end as it didn’t thicken as much as I thought (maybe due to the milk mixture I used). It was the perfect consistency already. Huge with my picky eaters (I have 5). This will definitely be a regular in our house for cold winter nights. Thanks so much for the recipe!

    Reply

  26. I’ve made this before but can’t remember Is three cans correct for the evaporated milk?
    Making this weekend.

    Reply

  27. I have made this recipe 3 times so far on stovetop with all listed ingredients (minus buiellon powder).. HUGE HIT. My crowd claims it’s their favorite meal I’ve ever made (especially with these cold temperatures!). They like it so much that I had to double the recipe the last time…and the “leftovers” hardly made it to the next day. This is surely a new winter staple in my house! Thank you!

    Reply

  29. Excited to try this out! I plan on taking this to a crockpot competition for New Years Eve!! I’m wondering how much this recipe “as is” makes because a LOT of people will be sampling. I have a 7 Qt. crockpot and would like to to be FULL! Any suggestions? Should I make an extra half batch? Follow as-is? Double? Thanks in advance!!

    Reply

  30. Hmmm… just read the dreid tortellini. I have fresh! Hopefully still turns out right. Maybe I will see if they are ready sooner…. hopefjlly it wont matter!

    Reply

  32. I didn’t see the video until after I threw it all together in the crock pot. I think I have way more onion that was pictured – it’s hard to figure out onion size when it just says “1 onion”…I hope it’s still good…

    Reply

  33. This soup was great. I just made it today. I added 2 cans of diced tomatoes and 1 tsp of chili powder. I forgot to give it 5 stars on my original comment.

    Reply

  34. I loved this recipe. I did it on the stove top. I added 2 small cans of diced tomatoes and 1tsp chili powder. It was delicious.

    Reply

  35. Want to know if this freezes well? Made it today and it was awesome. Went by your recipe.

    Reply

  37. Highly Recommended!!! It passed my test kitchen. This recipe is a keeper. I prepared it in my Ninja cooking system last night, which doubles as a stove top (to brown the meat) and as a slow cooker. I, too, initially shared the common concern of many posters: Is this recipe really asking for 3 cans (12 oz. ea.) of condensed milk? Yes, it does. What may seem like a lot really is not when you add the evaporated milk – you’ll see why. It’s the right amount. Also, the last cup of milk is used to obtain desired thickness – but I think in reverse. The soup is already thick by then, and the milk helps thin it out more. I used the whole 1 cup. I used ground mild sausage, and everyone loved it. One person, though, who’s more sensitive than others to spice/heat, thought that the 1 lb. ground sausage built up heat over the course of eating. This could be. Next time, I might make this with 1/2 lb.ground mild sausage and 1/2 pound ground lean beef, as I’ve done in other dishes. I also added some parsley at the end, and I too used dried tortellini, which was great.

    Reply

  38. Just made this last night. Absolutely delicious! Used low sodium chicken broth. Did not change up the recipe except to leave out the bullion cube- I felt it didn’t need it and it didn’t. I also cooked it on top of the stove so it took less time-ready in less than 2 hours. It got very,very thick. But it’s an easy fix. Just add milk when reheating. This is a great comfort food. Great for fall/winter.

    Reply

  39. This soup is absolutely amazing!!! My husband couldn’t get enough of it.
    Thank you for sharing your recipe!!

    Reply

  40. I’m craving this tonight. Has anyone tried a non crock pot version? Wondering how it came out. Thank you.

    Reply

  41. delicious!! I followed the recipe exactly (3 cans evaporated milk) and it was a huge hit!! Thank you!

    Reply

  43. This is amazing! I have made it several times and, leftovers? What’s that? My kids fight over the last bowl !! I use ground chicken with a spice mix from Pensky’s called “Krakow Nights” (polish seasoning) and it’s amazing!
    Question: if it calls for 3 12oz cans of evap milk or 1/2 & 1/2, does that mean you need 36 oz (4 1/2 cups) of 1/2 & 1/2 ? Seems like a lot. Last time it didn’t thicken and it was way too runny (family loved it anyway, but looking to make it a bit more thick).

    Reply

  45. This is the best soup I’ve ever made or eaten! It is so very easy to make too. I’ve made it a few times at home, and I’ve made it for a potluck to take to church and another at work. I did not have a drop left to bring home either time!! I made it pretty close to the recipe with the exception of I reduced the amount of Italian seasoning to 2 teaspoons when using Italian sausage…it was just too strong for us. Also, I could only find a 20 oz package of tortellini, so rather than saving a few ounces out, I used the entire package. It was perfect! I’ve made another soup from this site that was good…creamy chicken noodle soup. Your website is my go-to when I need a great recipe. Thanks!!

    Reply

  46. Absolutely amazing. So incredibly good. My 15 year old son said he would eat the everyday he loved it soo much!!!! And I agree!!! Can’t wait to make again and again.

    Reply

  47. This was absolutely delicious! I followed it to the T and it was perfect as well as simple! Someone already said it was company worthy in taste and appearance…..So true!

    Reply

  48. I just chopped up 2 stalks of celery and put it in my slow cooker. the 4 cups of broth didn’t look like enough liquid, so I watched the video. In the video it looked more like 2 ribs of celery. Is is supposed to be 2 stalks or 2 ribs?

    Reply

  49. I made this last night and my wife and I loved it. I’m really glad you gave the editorial comment about the flavor of the Italian sausage. Although my wife is really not a fan of pork sausage I used it without telling her. She really enjoyed the flavor.

    My question….from the recipe and description I anticipated it would be thicker. Mine was really very “soupy” or “soup-like”. I followed everything to the letter and used half-n-half. Did I miss a step or was I expecting it to be too thick? Regardless, it was a winner and has been added to my permanent electronic recipe site.

    Reply

  50. I am making this right now, can’t wait to see how it turns out!! Office birthday potluck!

    I changed a couple things, no carrots or celery, double sausage and tortillin, added real bacon bits and diced tomatoes. I’m going to make it a little on the thicker side, like a pasta. Using chicken broth and bouillon, and chose evaporated milk. Will add the tortillin an hour before and spinach ten min before serving, at the office!!

    Also, Will top with Parmesan at the end!! Yummy yummy yummy!!

    Reply

  51. I made this tonight. Absolutely delicious! Definitely company worthy in appearance and taste. I used chicken broth, and skipped the powdered bouillon since I didn’t have any on hand.

    Reply

  52. I am making this tonight and got dried tortellini with cheese out of the bulk section. I think I put too much in so I had to add regular whole milk. I didn’t have any more condensed milk. I’m sure it will still taste great.i guess I could always add more cornstarch to thicken it out if need be. I’m looking forward to dinner tonight. ?

    Reply

  53. I used chicken stock and fresh cheese tortellini and it was delicious! Thank you for sharing!

    Reply

  55. Made this for dinner tonight and it is amazing. I will be trying lots of the other delicious recipes. Thanks

    Reply

  56. My App tells me there’s a total of approximately 3,396 calories in this meal, as is (varies by brand, milk type, etc). If you break that into 10 servings you will have approx 339.6 calories per serving. Keeping to serving size is the difficult part. 🙂

    Reply

  57. Still waiting on an answer about calories, but…OMG is this good! Made it last night for company and everyone RAVED about it! The best flavour – excited to have leftovers for lunch!

    Reply

    • I’m so happy to hear that Jules! Do you have access to my fitness pal? I find when I calculate calories, our different ingredients tend to give out different results, which effects the end result, so I do encourage my readers to calculate recipes with your own products and ingredients. That way, you know exactly what your eating! I’m so happy to hear you loved this soup! Yay got leftovers!

      Reply

  58. Has anyone figured out the calories/serving? I looked and cannot see them posted anywhere – sorry if I’m just missing it! This is in my slow cooker while I’m at work! Cannot wait to try it.

    Reply

  60. I”m making this dish tomorrow and putting in some homemade meatballs I have in the freezer leftover. My meatballs have carrots in them so I know this will be great!! I’ll post review after I try it.

    Reply

  61. I made this today! House smelled divine coming home after work & it’s delicious!! Has anyone frozen leftovers? Does it freeze well?

    Reply

  63. Thank You! This recipe turned out amazing. I embellished as most will, but the original recipe was monumental in bringing “comfort” food back into my home. Should have ended here, but…..bacon, I impulsively added 6 strips of bacon. I feel like I should be ashamed, but after the simmering stopped.
    I was left with the” Best” soup/stew/comfort sauce that I had made to date. per. my daughter

    Reply

  64. I want to make this tonight but don’t have time to do it in the crockpot. Do you have a stove top version of this recipe? Thanks so much! I already bought all the ingredients and I’m ready to go!

    Reply

  65. I see you used dried tortellini in this recipe, do you need to adjust the cooking time at all if using fresh tortellini?

    I currently have a batch cooking, smells fantastic, so I’ll find out for myself before you respond to this, just posting the question for others.

    Reply

  66. This looks amazing! I can’t wait to make it! Silly question though, could I use cubed beef boullion instead of powdered? My local store doesn’t seem to carry powdered bouillon.

    Reply

  67. So, where in the grocery store do you find dried tortellini? Or how long would frozen tortellini need to be in the slow cooker???

    Reply

  68. This sounds so yummy!! Was wondering if you would know how to adjust for frozen Tortellini? Thanks!

    Reply

  69. I only have a 3 litre slow cooker, is this big enough? Or do I need to scale down my ingredient amounts used?

    Reply

  70. So i don’t have cornstarch…is there a substitution?

    Also you mentioned cream…is that heavy whipping cream? If so…how much?

    Reply

  71. I made this tonight, with some modifications due to what I had on hand, and it was FABULOUS! I used Andouille Sausage and diced boneless, skinless chicken thighs. I cooked it in my Instant pot instead of slow cooked. I had a can of large cream of chicken soup, and added that along with 4 cups of the chicken broth (then skipped the cornstarch and evaporated milk part). I cooked the noodles separately and added per bowl so all the broth wouldn’t be soaked up overnight. My beau was sick today and this is just what the doctor ordered! Served it with fresh home made bread…full and content. Thanks for the recipe!!

    Reply

  72. I want to make this recipe. However I only have a 4 at crockpot. So my options are use that or do it on stove top and use my Dutch oven. Suggestions? Tips? Obviously if I chose to make it in my crockpot the recipe would be different because it is for a 6qt crockpot and I have a 4qt. Thanks!

    Reply

  73. Can I use portabella mushrooms instead of meat? When would you add them? Sauté them first?

    Reply

  74. This was a super delicious meal! Any idea of the calorie content in one serving if made exactly as your recipe is listed? Thank you !

    Reply

  76. I am going to try this! Can you tell me the serving size that will yield the 10 servings you indicated?

    Reply

  77. I’m not the best cook in the world..actually not the best cook on my street so I actually need the amounts of items used in recipes. Is there a place on your site for the tortellini soup that has the actual amounts?
    Thank you…I’m anxious to make this…

    Reply

    • Hi Richard. The amounts are listed in the recipe box. If you click or tap on the ‘CLICK HERE FOR THE RECIPE’ you will see the entire recipe come up 🙂

      Reply

  78. Does the recipe call for 3 —12 ounce cans of evaporated milk? Or 1 – –12 ounce can? Thank you!

    Reply

  79. Karina,
    I made this recipe tonight and I must say I am pretty proud of myself. I made a few alterations to it and it turned out absolutely delicious. Thank you so much for sharing.
    My daughter and I were only able to eat one bowl. Looks like we will be eating tortellini soup for the next week straight.
    Jerri

    Reply

  80. this recipe was ALL THE RAGE at my house tonight. My crazily diverse family ALL loved it and that is saying something. I used Cream of Chicken with Herbs and Cream of Celery as my soups, used Beef Stock instead of broth and used HOT Italian sausage as my meat. I did add quite a kick of crushed red pepper and smaller amounts of black pepper and garlic salt at then end as well as some freshly shredded parmesan as a final ingredient and topper. IT WAS AMAZING and I do not typically GUSH about recipes bc I always change them or find them bland.

    this is going to be a sure-fire regular meal at our home. I am so happy with it, i want to invite people over and make it again just to share it.

    Reply

  81. Made this yesterday since I knew I had plans after work…left it on warm for my husband. Got a text from him stating “the soup is sooooo good! On my second bowl”. I would say it was a hit 🙂

    Reply

  82. I just made this tonight -and it was awesome! I did a vegetarian version, so I used chopped up spicy veggie sausage patties and vegetable broth. I forgot to buy milk, so I used half a cup of cream. I definitely will be making this again!

    Reply

  83. I made this for dinner tonight and witnessed a small miracle. (Who am I kidding, it was a HUGE miracle!) Both of my children ate it all, no complaints, asked for seconds, and declared it was their new favorite food, even better than pizza. My very picky child ate all of the vegetables.
    I made it on the stove, and added an extra cup of broth. I used one can of evaporated milk, a cup of cream and a cup of milk.
    It was delicious! Thank you!

    Reply

    • Nicole you will need to thaw it first to room temperature and at it at the end. Adding frozen spinach will lower the temp of the slow cooker and will cause a longer cook time.

      Reply

  87. I saw a few people mentioned cooking the tortellini separate and storing it separately to keep the noodles from getting mushy. Have you had any experience with that?

    Reply

    • Hi Jose. No I haven’t tried that and feel we never need too. The Tortellini doesn’t get mushy when we’ve stored it and reheated it! I hope that helps!

      Reply

  88. Can this soup be made on the stove top instead of a slow cooker?? And do any of the directions change because of it?( creamy tortellini soup)

    Reply

    • Hi Jen! Yes definitely! Just boil the sausage and veggies for 20 minutes on low heat before adding the rest of the ingredients. Once the Tortellini is soft, add in the spinach, turn off heat, and allow to wilt before serving.

      Reply

  90. Hi! This looks really good, but I was wondering if a few substitutions would work well in this? I don’t care much for celery or onions, would broccoli, zucchini, or bell peppers work? And is regular fat free milk alright or does it need to be evaporated or half and half?

    Reply

    • Hi Bev! Yes you can use other veggies if you don’t like the ones listed. Bell peppers definitely would give the soup flavour if onion is missing. In regards to the milk, the evaporated milk or half and half add to the thickness of the soup. I’m afraid fat free milk won’t give you a creamy consistency, but you could add a couple tablespoons of extra flour to help with that!

      Reply

  91. I made a batch of this soup for Christmas dinner. It was outstanding — a huge hit! I then made another batch last night to bring to work to share with the office. For the office batch, I chose chicken sausage (vs. pork as some at work can’t/don’t eat pork) and half-and-half (vs. evaporated milk). It was better than the Christmas batch! This will definitely be added to my recipe box as a go-to comfort soup. Soooo delicious! 🙂

    Reply

  93. Does this recipe truly serve 10 adults? I want to make this for an easy family dinner that will involve 9 people & do not want to end up short! TIA

    Reply

    • Hi Alex. Yes it is a he batch enough for 10, but if in doubt, you can always add more tortellini, sausage and cream or milk 🙂

      Reply

    • Hi John. It shouldn’t effect time by too much. Have a look after the suggested time, and if it’s not done, maybe another hour or two should do it!

      Reply

  97. Delicious!!! Both kids liked it (and that’s saying something for my pickiest eater!) and I love how I have lots leftover.

    Do you know if it freezes well?

    Reply

  98. On step 4 you say to add in the milk 1/3 cup at a time. This is extra on top of the evaporated milk?

    I have this cooking now…can’t wait!!

    Thanks!

    Reply

  99. This soup was good but cooking longer. Heads up when using frozen tortellini (didn’t read suggestion to thoroughly thaw before adding). It will cool down the temperature considerably and the tortellini won’t be cooked. I usually don’t eat creme based soups as I find them too rich and heavy but this was tasty. Thank you for sharing!

    Reply

    • Ah Wendy I’m glad it worked out! Yes it’s important to thaw it completely as it will reduce the temperature of the soup considerably. 🙂

      Reply

  100. Can you make this soup a day before if you don’t add spinach until the day you serve it?

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  101. Made this dish today, followed recipe exactly as written and it was absolutely fabulous! But, i cannot find reasonable nutrition info for it anywhere. Besides doing the math from each ingredient, does anyone know or have a link on calories, protein, sodium, and carbs, at the very least?

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  109. This soup is out of this world good! So flavorful and hearty! I substituted heavy cream for the evaportaed milk, chicken broth and bouillon instead of beef and used fresh tri color tortellini. The colors made this soup pop. Great as a stand alone meal or side dish for holiday dinners! Thanks for such a great recipe it was hit with the entire family

    Reply

  110. I made this soup last weekend when single digit temps kept us in the house. I also got out the bread machine and made some crusty french bread. The family went crazy over it. My daughter has been asking for the leftovers for lunch every day since. It smelled so good all afternoon, I could hardly wait for dinner. It was worth the wait and will be a new winter staple in our house. Thank you for sharing and so easy.

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  112. This soup was fabulous! Easy to make and ingredients that were readily available. No need to add salt. Very flavorful on its own. I used mild Italian sausage. I will probably use even more vegetables (same selections, just more quantity), and fewer tortellini the next time. So easy and so satisfying!

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  113. This looks very good! Just to clarify…you add a total of 36 ounces of evaporated milk? 3 12-ounce cans in all? Thank you.

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  114. This was delicious, thick and creamy. Used fresh cheese and spinach tortellini. I browned the sausage then rinsed with hot water to get rid of excess fat and used chicken stock as I like the lighter flavor with pork sausage and a spoonful of Better than Bullion. I used low fat evaporated milk due to diet needs…also upped the amount of carrot and celery and doubled the amount of spinach (I have diabetes and need to offset carbs as much as possible) I ran a knife thru 12 oz of fresh baby spinach so they wouldn’t drip off the spoon. Hubby loved this and there was enough for lunch today for me and dinner again tonite. Always a plus at the holiday time not to have to cook again?

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  115. what does 3x 340 grams/ 12 oz cans of evaporated milk mean? Is that saying I need **3** 12 oz cans?

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      • Karina. How on earth are you able to stay so calm when SO many people are asking the exact same question!! The recipe clearly says 3 cans of evaporated milk, (not condensed which, by the way, is very sweet!)
        How are you able to NOT shout, READ THE RECIPE!!
        You must be so patient, congratulations.
        I’m from England, UK, and I’m so glad I found your recipes. Every one I’ve tried has been fabulous! Thank you so much.
        By the way, ‘How many cans of milk is needed? 😄😄😄🙄🙄

        Reply

  116. This was truly delicious. I omitted the bouillon altogether and just used beef broth. I used frozen tortellini. I also used fresh spinach and half & half. I would love to add fresh mushroom next time. I did feel I needed to add extra beef broth and half and half toward the end because it got pretty thick. Maybe because I had to cook it on the stovetop due to time constraints? We made quick, homemade Cheese Drop Biscuits to go with this and it was perfect. My kids said it was better than something at Olive Garden!

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  117. Love this soup! Followed instructions exactly. Big hit in my house. Will definitely make again. Might add a few more carrots next time.

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  118. I will make this again but I will use less bullion. A little too much salt for our taste.

    Reply

    • Hi Jenn. I use full fat to yield creamier results, but you could try 2 cans fat free and one full fat to lower calories!

      Reply

  122. I’m confused about ingredients… is it three 12 ounce cans of evaporated Milk and one 12 once package of tortellini?

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  123. This was very tasty and easy to make. I used half a bouillon cube and omitted the salt and found the flavour perfect.

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  124. We loved this hearty soup! My guy sent me the link to this recipe (something he has never done before), so I surprised him and made it for dinner last night. Since it was a last minute decision, I made it on the stovetop instead of in the crockpot. It is true comfort food. It is rich, creamy, delicious and filling. For stovetop, I basically followed the steps in the instructions but used my own judgement for cooking times. I used beef broth, frozen spinach instead of fresh and omitted the cup of milk at the end because the soup was at the right consistency for us without it. I’ll be making this often. Thank you for an awesome recipe that I’m adding to my collection of FAVORITES!

    Reply

    • Hi Carol. Frozen or fresh are fine to use. Thaw out frozen Tortellini before adding them in, and cook until cooked through.

      Reply

  126. This was so delicious! I followed it exactly and it was a hit with my family. Even my picky kids licked their bowls clean!

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  128. Great Great recipe! Only thing is that the next time I prepare this meal, I will probably go easy on the bouillon. Although it had great flavor it was a bit on the salty side.

    Reply

  131. This looks and sounds wonderful. When adding the cornstarch mixture, evaporated milk, and tortellini, should the temp be on high so it will thicken?

    Reply

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