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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Soup, Stew And Chili Recipes / Crock-Pot Sausage Cheese Tortellini Soup

Crock-Pot Sausage Cheese Tortellini Soup

Written by: Crock-Pot Ladies 43 Comments

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Crock-Pot Sausage Cheese Tortellini Soup
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Crock-Pot Sausage Cheese Tortellini Soup
Crock-Pot Sausage and Cheese Tortellini Soup

Creamy & tasty, this recipe for Crock-Pot Sausage Cheese Tortellini Soup is a great dinner and full of Italian flavors with cheesy tortellini & sausage!

Crock-Pot Sausage Cheese Tortellini Soup

Slow Cooker Sausage Cheese Tortellini Soup

This easy recipe for sausage cheese tortellini  pasta 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.


Equipment Needed For Crock-Pot Sausage Cheese Tortellini Soup:

  • 6 Quart Slow Cooker (Or Larger)
  • Can Opener
  • Knife
  • Cutting Board

Crock-Pot Sausage Cheese Tortellini Soup

Special Diets

Low Sugar


Crock-Pot Sausage Cheese Tortellini Soup

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Crock-Pot Sausage and Cheese Tortellini Soup

Crock-Pot Sausage Cheese Tortellini Soup Recipe

Heidi Kennedy
This hearty Italian inspired soup is packed with Italian sausage and cheesy tortellini pasta! Serve with a side salad and fresh Italian bread for a wonderful dinner or lunch any day of the week!
4.20 from 36 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Soups, Stews and Chili
Cuisine Italian
Servings 8 Servings
Calories 484 kcal

Ingredients

  • 1 Pound Ground Italian Sausage (Cooked, Crumbled And Drained)
  • 19 Ounces Frozen Cheese Tortellini Pasta
  • 10 Ounces Frozen Spinach
  • 29 Ounces Canned Diced Tomatoes
  • 30 Ounces Chicken Broth
  • 8 Ounces Cream Cheese (Cubed)

Instructions

  • Add all the ingredients to a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 5 hours, stirring at least twice while cooking.

Notes

Don’t overcook this soup. Anything over the 5 hours called for in the recipe will yield mushy pasta.

Nutrition

Calories: 484kcal | Carbohydrates: 34g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 927mg | Potassium: 414mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5050IU | Vitamin C: 26.4mg | Calcium: 180mg | Iron: 2.2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Sausage Cheese Tortellini Soup
28.6K shares
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Soup, Stew And Chili Recipes, Fall Crock-Pot Recipes, Readers' Favorite Recipes, Winter Crock-Pot Recipes Tagged With: Broth, Canned Tomatoes, Cheese Tortellini, Chicken Broth, Cream Cheese, Diced Tomatoes, Easy Crock-Pot Recipes, Frozen Spinach, Kid Friendly, Kid Friendly CP Recipes, Low Sugar, Low Sugar CP Recipes, Pork, Pork CP Recipes, Pork Sausage, Sausage, Soup, Spinach, Stock, Tomatoes, Tortellini

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Comments

  1. phyllis dodge says

    January 18, 2014 at 6:24 AM

    do I use link sausage or in a tube sausage or doesn’t it matter? I am making this today.

    Reply
    • Lady Katie says

      January 18, 2014 at 6:43 AM

      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!!

      Reply
  2. Melissa Holliday says

    January 19, 2014 at 3:27 AM

    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.

    Reply
  3. Tammy says

    January 19, 2014 at 6:12 AM

    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?

    Reply
    • Lady Katie says

      January 19, 2014 at 6:37 AM

      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.

      Reply
  4. Mal says

    January 22, 2014 at 10:06 AM

    Hi! Should I drain the tomatoes?

    Reply
    • Lady Katie says

      January 22, 2014 at 10:58 AM

      No. Just dump them in liquid and all.

      Reply
  5. Abbey says

    January 23, 2014 at 7:55 AM

    I want to double this recipe for ten people! should I use two crock pots or increase the time to cook? please and thank you

    Reply
    • Lady Katie says

      January 23, 2014 at 8:16 AM

      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.

      Reply
  6. Noel says

    January 26, 2014 at 9:02 AM

    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?

    Reply
    • Lady Katie says

      January 26, 2014 at 12:24 PM

      Cook it first.

      Reply
  7. sherry says

    January 31, 2014 at 9:44 AM

    Can you use another vegetable besides spinach? My family loves raw spinach but not crazy about cooked spinach.

    Reply
    • Lady Katie says

      January 31, 2014 at 4:51 PM

      yes. Broccoli or cauliflower would work too.

      Reply
      • Sheree says

        February 20, 2020 at 6:20 AM

        When we make this, we cook onion with the sausage. Then add some garlic to the crockpot and italian seasoning. We only make it once in a while because of the cream cheese, but it is one of the best new recipes we have come across lately. It is really good!

        Reply
        • Crock-Pot Ladies says

          February 20, 2020 at 11:01 AM

          ♥♥♥ Thanks for the comment Sheree! So glad you like the recipe. Adding garlic and onion…YUM

          Reply
  8. Sherry says

    January 31, 2014 at 11:36 AM

    Could you use another frozen vegetable in place of spinach?

    Reply
    • Lady Katie says

      January 31, 2014 at 4:50 PM

      sure. Broccoli or cauliflower would work too.

      Reply
  9. Amanda says

    February 10, 2014 at 12:09 PM

    Would you recommend cooking it on high in the crock pot?

    Reply
    • Lady Katie says

      February 10, 2014 at 12:52 PM

      I would not.

      Reply
  10. Alan Cassidy says

    April 27, 2014 at 5:51 PM

    Can this soup be frozen?

    Reply
    • Lady Katie says

      April 28, 2014 at 1:54 AM

      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.

      Reply
  11. Kelsey says

    October 16, 2014 at 3:12 PM

    I am not a huge fan of tomatoes, if i leave them out would the soup still turn out right? or is there something else i could put in instead?

    Reply
    • Lady Katie says

      October 22, 2014 at 7:41 PM

      You could leave them out…or use tomato sauce.

      Reply
  12. ann says

    November 5, 2014 at 9:09 AM

    could I use dry pasta instead of frozen?

    Reply
    • Lady Katie says

      November 8, 2014 at 10:29 AM

      You can. Just remember that dry pasta will cook a little quicker.

      Reply
  13. Abby says

    November 5, 2014 at 4:24 PM

    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?

    Reply
    • Lady Katie says

      November 8, 2014 at 10:28 AM

      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.

      Reply
  14. Stacy says

    November 20, 2014 at 2:15 PM

    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…

    Reply
  15. kylie says

    December 16, 2014 at 7:07 PM

    Can you use fresh spinach and get the same result?

    Reply
    • Nancy Stuck says

      February 27, 2017 at 6:48 AM

      I use fresh spinach and it is fantastic. Cut the heavy stems off the leaves. Then add the fresh spinach about 30 minutes or so before serving. The spinach cooks down but the bright green color of the spinach gives it a great look and texture. I prefer to use fresh over frozen if I have it.

      Reply
  16. Paula says

    January 29, 2015 at 7:11 AM

    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.

    Reply
  17. Deanna says

    March 5, 2015 at 5:32 PM

    Could this be turned into a freezer meal?

    Reply
    • Lady Katie says

      March 9, 2015 at 6:27 PM

      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.

      Reply
  18. retta says

    March 31, 2015 at 6:09 PM

    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!

    Reply
    • Susan Lee says

      March 3, 2017 at 12:22 PM

      I whisk mine works great!

      Reply
      • Ajhayes79 says

        March 6, 2018 at 9:28 PM

        I have been making this same soup for a few years, and usually don’t have a problem. That being said I have had that happen at least twice. Normally, I set my cream cheese out and let it get to room temp before adding it. However, the times that I had it not mix completely and be lumpy I had taken it straight out of the refrigerator and added it cold. So, try letting it warm to room temp and then using it and see what happens.

        Reply
  19. Mohammed says

    June 3, 2017 at 7:02 AM

    Could you use another frozen vegetable in place of spianch?

    Reply
    • Lady Heidi says

      June 3, 2017 at 8:19 AM

      Hi Mohammed. I am sure you could. Maybe kale or another green leafy vegetable would work instead of spinach. We have not tried it but I am sure it could be done! Let us know what you try!

      Reply
  20. Valerie says

    December 3, 2017 at 12:48 PM

    Wondering if we could get the nutritional values?

    Reply
    • Lady Heidi says

      December 5, 2017 at 8:19 PM

      We are still working on adding that information to all of our old recipes. You can calculate the information on your own using an online calculator.

      Reply
  21. Andrea says

    October 31, 2020 at 5:38 PM

    This was fantastic! Made it with medium breakfast sausage and added Italian seasonings, garlic salt and a bit of minced onion. Just the right amount of hearty and savory and warms up well. Highly recommend!

    Reply
    • Emilee @ CrockPotLadies says

      November 6, 2020 at 9:08 AM

      So glad you enjoyed it, Andrea!

      Reply
  22. Brandi says

    November 6, 2020 at 5:50 AM

    Adding a taco seasoning to it steps this up a knot has! ♥️

    Reply

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