Imagine a bowl of Slow Cooker Creamy Tortellini Soup. As you lift the lid of the slow cooker, a wave of savory aromas fills the air—rich Italian sausage, mingling with the earthy scent of sautéed vegetables like carrots, celery, and spinach. This Broccoli And Cheese are pure comfort in a bowl, perfect for warming up on a chilly day or enjoying as a satisfying meal any time of the year. Surprisingly, this tortellini soup is thick and creamy and it uses NO flour, NO heavy cream, and NO roux. How did I do that? Follow along to find out more.
What Sets This Tortellini Soup Apart?
Another day, another Slow Cooker masterpiece—and this one’s all about tortellini soup. I’ve poured a little extra creativity into this recipe, combining my love for turning indulgent, heavy cream-based dishes into lighter, healthier versions without losing the flavor punch you crave. No compromises here, just pure, delicious comfort in every spoonful of tortellini soup. And that’s not all—our recipes always prioritize ease and simplicity while delivering restaurant-quality results.
This is one of those magical, set-it-and-forget-it creations. Toss your ingredients into the slow cooker before heading out, and by the time you’re back, your home will be filled with the mouthwatering aroma of something extraordinary. No extra steps, no fuss—just grab your bowls, and dinner is ready!
Slow Cooker Tortellini: Key Ingredients
The magic of this tortellini soup lies in its key ingredients. Savory Italian sausage, tender cheese tortellini, fresh vegetables, and a hint of garlic come together to create a comforting, flavor-packed bowl.
- Ground Italian Sausage: This is the flavor powerhouse of the dish. It adds a rich, savory depth and a touch of spice that perfectly complements the creamy broth. For those looking for alternative options, ground chicken or turkey works well while keeping it lighter.
- Three-Cheese Tortellini: The star ingredient used in both this recipe and Minestrone! These little cheese-filled pockets not only provide a touch of indulgence but also make the soup hearty and satisfying. Using dried tortellini ensures a longer cooking time without them falling apart, though any flavor choice can add a unique twist.
- Evaporated Milk or Half-and-Half: A brilliant alternative to heavy cream, it creates a luscious, creamy texture without overloading the dish with calories. This is key to achieving that signature creamy broth that feels indulgent yet light.
- Cornstarch Slurry: The secret weapon for thickening the soup! This simple combination of cornstarch and water creates a smooth, velvety broth without the need for flour or roux, making the recipe lighter while maintaining that creamy consistency.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Slow Cooker Creamy Tortellini Soup, versatility is everything. Don’t have every ingredient in your pantry? No problem—this recipe is forgiving and packed with alternatives to keep the flavors bold, comforting, and just as delicious.
- Italian Sausage: The flavor powerhouse! It adds a savory, bold depth with a touch of spice that enhances the creamy broth. Prefer something lighter? Ground chicken, turkey, or beef works beautifully, or skip it entirely for a vegetarian option.
- Three-Cheese Tortellini: The undeniable star of tortellini soup! These cheese-filled pockets make the dish hearty and indulgent. Dried tortellini is ideal for longer cooking times, but fresh works too—just keep an eye on it as it cooks faster. Any flavor will do!
- Evaporated Milk or Half-and-Half: This is what gives the tortellini soup its luscious, creamy texture without the heaviness of traditional cream. Want something richer? Feel free to swap it for heavy cream for an indulgent touch.
- Cornstarch Slurry: The secret to a velvety, thick broth. This simple mix of cornstarch and water lightens the soup while still delivering a silky texture—no flour or roux needed!
Making Perfect Tortellini Soup: Step-By-Step
Ready to whip up a comforting and creamy Slow Cooker Tortellini Soup? Follow these easy steps, complete with images to guide you along the way. You’ll create a hearty, flavor-packed tortellini soup featuring savory Italian sausage, tender tortellini, and fresh vegetables that’s guaranteed to warm hearts and impress everyone at the table.
- Combine Ingredients: Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, bouillon powder, salt, and broth into a slow cooker. Cover and cook on high for 4 hours or low for 7 hours.
- Skim Fat: Uncover the soup and gently skim any fat off the surface using a spoon. Discard the fat before continuing.
- Add Creaminess: Stir the cornstarch mixture into the soup along with evaporated milk or your preferred cream substitute.
- Cook Tortellini: Add the tortellini and stir to combine. Cover and cook on high for 45 minutes until the soup thickens and the tortellini is tender.
- Add Spinach: Stir in the spinach, pressing the leaves into the liquid. Cover again and cook for 5-10 minutes until wilted.
- Adjust Consistency: If needed, pour in milk gradually to reach your desired thickness. Taste and season with extra salt and pepper, if necessary.
And there you have it—your Slow Cooker Creamy Tortellini Soup is ready to serve! It’s everything you could want in a comfort meal: savory, creamy, and packed with flavor. If you loved this comforting bowl, why not explore even more soul-warming options?
Take your soup game to the next level with our collection of cozy favorites. Try our Creamy Roaste Tomato Basil Soup for a tangy twist that’s both comforting and timeless, perfect for pairing with a crusty piece of bread or grilled cheese. Craving something indulgent? The Easy Broccoli Cheese Soup is a velvety, cheesy delight that’s sure to satisfy. For a hearty, protein-packed option, our Ham and Bean Soup is a must-try, combining rich flavors with nourishing ingredients. And if you’re short on time, the 10-Minute White Parmesan Spinach Soup is a lifesaver—it’s creamy, flavorful, and comes together faster than you can set the table.
Recipe FAQ’s
Absolutely! You can leave out the meat entirely for a vegetarian version. The soup will still be hearty and flavorful, thanks to the tortellini and vegetables.
Yes, you can! Just keep in mind that fresh tortellini cooks faster, so you’ll need to adjust the cooking time to prevent it from getting too soft.
Yes, you can! Simply cook everything on the stovetop over medium heat. Reduce the heat to a simmer once the ingredients are combined, and adjust cooking times as needed.
Reheat the soup gently over low heat, stirring frequently. Avoid boiling it, as that can cause the cream to separate.
Slow Cooker Creamy Tortellini Soup
Ingredients
- 1 pound ground Italian sausage or ground chicken, turkey or beef, browned
- 1 onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder or chicken
- ½ teaspoon salt
- 4 cups beef broth or chicken or vegetable broth — I use low sodium
- ¼ cup cornstarch mixed and dissolved in ¼ 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
- 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.
- 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.
- 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.
- Pour in milk in ⅓ 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.
- Serve with crusty warmed bread
Danielle says
How long do you cook the first round of ingredients before adding in the tortellini? It says four hours, but is that In total or just the first part?
Crystal says
That’s just the first part…it takes about another hour after that! I love this recipe I’m making it right now it’s my 5th time..we love it!
Angelina says
I love love love this recipe!! One of the best soups I’ve ever had! I added mushrooms to the soup and it turned out amazing and used fresh tortellini. I also instead of using chicken, beef or vegetable broth, I used chicken bone broth and it tasted amazing!
Lyn says
This soup was absolutely delicious! I used frozen tri-color tortellini and added it after 2 hours on low. I also sautéed the spinach in garlic and added it after 6 hours along with the evaporated milk and cornstarch mixture. Then I turned it to high for 45 minutes. I skipped adding milk at the end because the mixture was perfect! This will definitely become a family favorite.
Kaleen says
I have been making this recipe from your page for a couple years now so I thought I better post how delicious it is as I will be making it again today!
The only change I make is I do use fresh tortellini and I use beef instead of cheese! I cut the tortellini cooking time down to 15-20 min when added to the Crock Pot.
This recipe has been forwarded many times to family and friends who love it! It’s the perfect soup for a cold snowy evening.
Joseph Nastasi says
Delicious, we used our instant pot and done in less than an hour. Substitute 7 hour slow cook time for 10 minutes on high pressure. then when adding noodles instead of 45 minutes, 5 minutes high pressure. Same result and following directions in same order.
Paula Frolka says
Joseph, I am interested in doing this in my IP, as well. May I ask if you used quick release both times, or natural release? Also, did you use the dried tortellini, or fresh? Thank you for any information.
Thanks in advance,
Paula
Hanna says
Can I use fresh tortellini? What are the time adjustments when using the fresh instead of dry?
SusieJo Miyanaga says
This soup is cooking in my new InstaPot Multicooker as I type this. (I didn’t realize it’s not a full-on actual InstaPot pressure cooker, but I still love it.) I kept envisioning this with a tomato base, so I added about half a jar of some roasted garlic pasta sauce we had. My kids hate tomato chunks but don’t mind tomato flavor. ??♀️ I liked the way it tasted with this addition just before I added the tortellini! So, hopefully, we’ll all be happy. I was a bit confused about so much cornstarch. I could not even begin to combine it when I added the cornstarch to the water all at once, even using hot water. So I started over and added a little bit at a time. I didn’t really measure the cornstarch or water, but it’s *about* what the recipe called for. I’m a bit nervous about this, but it won’t affect taste, just consistency, so I think it will be fine. Thank you so much for posting this! We’re having a surprise cool and rainy day here in Portland, Or (I’m probably the only one surprised) after a streak of HOT weather, so making this tonight is perfect! ❤️
Shug says
My mom said to always use cold water and cornstarch, and I always shake it in a jar to dissolve and then add a ladleful of the hot liquid to the jar and shake one more time. Then when I add it sets up quickly. Give it a try.
DR says
That’s literally not even the same recipe.
Casey says
This was super delicious. I made it with vegetarian sausage and in truth, I wish I had left it out. I don’t even think this needs any kind of meat to be delicious. I also think one could cook up some bacon and then add this to the soup and it would be amazing. Lastly, I left mine thick… Didn’t even add milk and it was so good. You could also serve this cold/at room temp as a pasta salad of sorts. This is a really versatile and delicious recipe. 🙂
DR says
Actually the point of the recipe is to use the sausage as a primary infused ingredient. So not adding it is a different recipe.
Lona says
Don’t worry, I am vegan, and they make some very delicious vegan Italian sausage.!
Dancingfatcat says
I doubled this recipe and filled it to the top of my 7 quart Crock-Pot. I used spicy sausage and better than bouillon instead of the cubes. It came out perfect! I can tell you this was a big hit at my house because this is the first time ever that my large family has completely emptied a crock the very first night! As I always make extra for the next days leftover 🙂 I wish there was a way I could post a picture.
sp says
some people don’t eat meat so why not use a substitution instead? they made one amendment to the recipe and suddenly its a whole new one? stop accusing every review of being a different recipe when they are just sharing what worked for them.
John says
Is 1/4 cup corn starch to 1/4 cup of water correct? Cooking novice and never used that much starch.
Misty says
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?
Karina says
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.
Jennifer says
Made this in 30 min on the stove, delish! I’m sure it’s better slow cooking but I didn’t have time. Love it!