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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.
Other Delicious Soups To Try
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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
- 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
- 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 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.
- Serve with crusty warmed bread
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man this was delicious!! I didn’t have celery and only had country sausage instead of Italian so I think I will try it next time. It was so flavorful and hit every taste bud! Not too rich but rich enough! One bowl and i was full! 10/10 recommend and will DEFINITELY be saving this one for another day! Thanks so much 🥰
Our family LOVES this soup. It is by far my husbands favorite thing I’ve ever made. I have however found out I have to be dairy free, could you use coconut milk? Thank you!
So yummy!! I made some changes to mine–made it in about 40 minutes total.
-I subbed coconut milk for cream (mine was still a watery consistency, but i loved the smoother flavor when adding coconut milk to the chicken broth and it wasn’t as fattening as heavy cream or milk, also better for ppl who are lactose intolerant despite the cheese in the pasta lol)
-I subbed kale for spinach
and I made mine in a soup pot on the stove.
turned out SO good and flavorful!! definitely adding to my rotation for fall/winter dinners
I made it today with turkey kielbasa. Delicious!
This soup is REALLY REALLY REALLY REALLY REALLY REALLY REALLY… REALLY GOOD!! I only had 2 cans of evaporated milk so I added heavy cream in place of the 3rd can. DELICIOUS!
Loved this soup! Your website and recipes are amazing!!
This soup is amazing, I’ve made it so many times! This last time I used ground turkey with an Italian sausage seasoning mixed throughout to make it healthier and I think I like it even more!! I never add the bouillon or milk and it’s perfect. ❤️
I use chicken italian sausage. This soup is AWESOME!
oh man thats a good idea to use ground turkey instead to help with reducing the fat!
I give this 100 stars! We got our first snow yesterday here in Iowa and I needed some comfort food. This soup is AMAZING. I made it exactly as the recipe called for and it was fantastic. In a house of picky eaters, everybody loved it and we will definitely be adding this to the winter rotation.
Family loved it! I got the, “wow you gotta make this more often!” Five year old even ate the spinach! Miracle dinner and easy to make!
I made this for Christmas. It was excellent! I made it a day in advance, refrigerated overnight and reheated. Everyone loved it. My mom and dad even asked for the recipe, the true mark of good food!
Hi Karina,
Love you recipes, and this looks great too.
So where I live, they only sell sweetened condensed milk. I’m guessing thats not great for a soup.
Can I also use something like coconut cream instead you think? This has some thickness to it too..?
Hope you have some ideas 🙂
Thanks for all your great work, most of our fav foods come from your site!
Cheers, Eva
Hi Eva. Coconut cream, evaporated milk, thickened cream or whipping cream would work well. I don’t suggest condensed milk.
i used coconut milk in mine!! its definitely still watery in the consistency but its still super yummy. to thicken it properly, i would suggest flour if cream is not available