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Slow Cooker Tortellini Soup with Sausage Recipe
Allison Bryant

Slow Cooker Tortellini Soup with Chicken Sausage

Experience the ultimate comfort with this slow-cooked tortellini soup. By using savory Italian-style ground chicken sausage, aromatic vegetables, and a rich tomato-based broth, this recipe creates a complex, soul-warming meal. Perfect for busy weeknights, the slow cooker gently marries the flavors, while the addition of fresh kale and refrigerated tortellini in the final minutes ensures a vibrant, perfectly textured dish. It is a hearty, wholesome masterpiece that feels like a warm hug in a bowl.
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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: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian-style ground chicken or turkey sausage
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 Parmesan rind (optional)
  • 1 package (9 oz) refrigerated cheese tortellini
  • 2 cups kale, chopped
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped

Method
 

  1. Heat olive oil in a skillet over medium-high heat and brown the ground chicken or turkey sausage.
  2. Add the diced onion and minced garlic to the skillet, sautéing until translucent.
  3. Transfer the meat and onion mixture to the slow cooker.
  4. Stir in the chicken stock, diced tomatoes, tomato sauce, Italian seasoning, and the Parmesan rind.
  5. Cover and cook on low heat for 4 to 6 hours.
  6. Stir in the refrigerated tortellini and chopped kale about 30 minutes before serving.
  7. Just before serving, stir in the heavy cream and fresh basil.

Notes

If storing leftovers, keep the tortellini separate from the broth to prevent the pasta from becoming mushy over time. You can reheat the soup base and add fresh cooked pasta as needed.