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Crockpot Tortellini Soup in a bowl, showcasing the delicious and easy recipe perfect for a comforting meal.

Easy Crockpot Tortellini Soup

This recipe provides a hands-off approach to making flavorful tortellini soup in a slow cooker. By browning the sausage and adding the dried tortellini towards the end of the cooking process, you can avoid mushy pasta and create a creamy, satisfying meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 9 ounces dried cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • Spoon
  • 6-quart or larger slow cooker
  • Can opener
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Ladle
  • Bowls

Method
 

  1. Brown the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Combine Ingredients in Crockpot: Transfer the sausage and vegetable mixture to a 6-quart or larger slow cooker. Pour in the chicken broth and crushed tomatoes. Stir in the cannellini beans, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Add Tortellini: During the last 30 minutes of cooking, stir in the dried cheese tortellini. Cook until the tortellini is tender.
  6. Finish and Serve: Stir in the heavy cream and Parmesan cheese. Heat through for a couple of minutes. Garnish with fresh parsley and serve immediately, with additional Parmesan cheese on the side.

Notes

For best results, use dried cheese tortellini. Adding the tortellini too early will result in mushy pasta. You can adjust the amount of red pepper flakes to control the level of spiciness. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.