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Crockpot Tortellini Soup with Sausage | Easy Slow Cooker Dinner
Allison Bryant

Crockpot Tortellini Soup with Sausage

This comforting slow cooker soup combines savory Italian-style ground turkey sausage with tender cheese-filled tortellini in a rich, creamy broth. Perfect for busy weeknights, the gentle heat of the crockpot allows aromatics like carrots, celery, and garlic to perfectly meld with herbs. Finished with a touch of heavy cream and parmesan, this hearty, protein-packed meal is a guaranteed family favorite that provides ultimate warmth and satisfaction without the need for alcohol or pork products.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey or chicken Italian sausage
  • 1 tbsp extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups chicken stock
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese, grated
  • 12 oz cheese tortellini (fresh or frozen)
  • Fresh spinach or parsley for garnish (optional)

Method
 

  1. Heat olive oil in a skillet over medium-high heat and brown the ground poultry sausage.
  2. Add chopped red onion, minced garlic, diced carrots, and celery to the skillet and sauté for 3-4 minutes.
  3. Transfer the sausage and vegetable mixture into the slow cooker.
  4. Add chicken stock, diced tomatoes, Italian seasoning, salt, and pepper to the crockpot.
  5. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  6. Whisk the cornstarch slurry, heavy cream, and parmesan cheese into the slow cooker about 30 minutes before serving.
  7. Add the tortellini to the slow cooker and cook for an additional 15-20 minutes until the pasta is tender.
  8. Serve warm, optionally garnished with fresh spinach or parsley.

Notes

Ensure you add the tortellini only in the final 20 minutes to prevent them from becoming mushy. If you prefer a thinner soup, you can omit the cornstarch slurry. Leftovers store well in an airtight container in the refrigerator for up to 3 days, though the pasta may absorb more liquid upon reheating.