Crock-Pot Sausage and Cheese Tortellini Soup

Crock-Pot Sausage And Cheese Tortellini Soup

This easy recipe for Crock-Pot Sausage And Cheese Tortellini Soup is quick to make and toss together in the slow cooker. The addition of cream cheese thickens up the soup slightly and creates a creaminess that just soothes the soul.

I used just regular pork sausage to make this recipe kid friendly. However you can spice it up by using a spicy Italian sausage. Or even change the flavor profile with any type of sausage you like.

The cooking time on this recipe is pretty important. Anything over the 6 hours in the recipe and your tortellini will get mushy.

Unless of course you like mushy pasta, then by all means cook it longer!  😉

Serve this soup with a nice crisp green salad and some crusty bread for a delicious dinner.

Crock-Pot Sausage and Cheese Tortellini Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 6 - 8 Servings

Crock-Pot Sausage and Cheese Tortellini Soup


1 lb Pork Sausage, cooked and drained
1 (19 Oz.) Package Frozen Cheese Tortellini
1 (10 Oz.) Bag Frozen Spinach,
2 (14.5 Oz.) Cans Diced Tomatoes
2 (15 Oz.) Cans Chicken Broth
1 (8 Oz.) Cream Cheese, Cubed


  1. Add all the ingredients to the crock-pot.
  2. Cook on low for 5 hours, stirring at least twice.
  3. Serve.


Don't overcook this soup. Anything over the 6 hours called for in the recipe will yield mushy pasta.

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    • Lady Katie says

      You could use either. I used roll sausage that once cooked was in small pieces (like hamburger type). But you could use a link if you prefer. Might be nice with slices of the link in it!!

  1. Melissa Holliday says

    I cooked this yesterday and used roll sausage. The family consensus is that it’s really good, but we want to try more sausage and maybe Italian sausage. I like the link sausage idea. I’m a meat lover and want meat in every bite. I’ll definitely be making again.

  2. Tammy says

    Comments on Facebook say not to add the pasta until the last hour, but above doesn’t say that. Will frozen pasta get mushy if added at the beginning?

    • Lady Katie says

      You can. But I cooked mine from the beginning and it had no issues. But anything pasta can be tricky in the crock-pot. If you feel more comfortable, then put it in the last hour or two.

    • Lady Katie says

      If you have a large enough crock-pot to fit it in one, you can..but leave the time the same as if you were doing one. Or use two crock-pots.

  3. Noel says

    Do I need to cook the sausage before placing it in the crock pot or should I just put it in raw and let it cook in the crock pot?

    • Lady Katie says

      I do not have experience with freezing it. I would be concerned that the liquid would separate somewhat. But I think if that happened, you could give it a good stirring and it should be fine.

  4. Abby says

    I’ve made this a few times and the cream cheese never seems to melt/blend completely. Any suggestions to get rid of the small chunks?

    • Lady Katie says

      I would stir it a few times while it was cooking. If the cream cheese still has not melted completely, allow the soup to cook a little longer.

  5. Stacy says

    This soup is delicious! And so easy….I used fire roasted tomatoes the first time I made it (cuz that is what I had on hand) and my husband loved it!!! I have it in the crock pot now and can’t wait for dinner! Thanks so much for the recipe…

  6. Paula says

    I made this a couple weeks ago for my family and they loved it. Brought two Crock Pots into work today and I am making it for an office lunch. I did have a problem with the tortellini being a little mushy so I will add it in about an hour before I plan to serve.

    • Lady Katie says

      I do not see a reason why you could not do it that way. I would put everything in the bag and write on it “add 2 (14.5 Oz.) Cans Diced Tomatoes
      2 (15 Oz.) Cans Chicken Broth” to the outside of the bag. Cream Cheese can be frozen. But you could always decide to add that at the time of cooking.

  7. retta says

    I’ve made this several times and, no matter how small I chop the cream cheese, no matter if it’s reduced fat or full fat…iit never melts no matter how long I cook it. still delicious tho!

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