Crockpot Sausage Tortellini Soup

5 from 1 vote

Crockpot Sausage Tortellini Soup

This Crockpot Sausage Tortellini Soup is a 10 ingredient comfort food recipe that’s ideal for a busy weeknight when you need an easy dinner. With just a few minutes of prep, let the slow cooker do the work for you. It’s the perfect recipe for meal planning (it freezes well too!), and a dish that everyone loves.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course, Soup

Cuisine: American

Keyword: pork

Servings: Servings

Calories: 539kcal

Ingredients

1 pound regular or spicy ground Italian sausage pork, beef, chicken, or turkey
1 cup chopped onion
1 cup shredded carrot
3-4 minced garlic cloves or 1 ½ teaspoons garlic powder
1 ½ teaspoon Italian seasoning
1 ½ teaspoons seasoning salt or salt and black pepper
48 ounces regular or low-sodium chicken broth
28 ounces fire-roasted diced tomatoes
9-14 ounce bag refrigerated cheese tortellini
1 ½ cups heavy whipping cream
2 tablespoons cornstarch
4 cups packed trimmed and chopped kale

Instructions

In a skillet over medium-high heat, crumble and cook Italian sausage until browned (about 4-6 minutes). Drain excess grease if necessary.
To a large Crockpot, add onion, carrot, garlic, Italian seasoning, seasoning salt or salt and black pepper, chicken broth, fire-roasted diced tomatoes, and the cooked sausage. Stir to combine.
Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, whisk together cornstarch and heavy cream in a small bowl. Add the tortellini, heavy cream cornstarch mixture, and kale to the crockpot. Stir gently to combine. Cover and cook on high for an additional 20-30 minutes.
Taste and adjust seasonings as desired. Ladle into serving bowls and garnish with parmesan cheese.

Video

Notes

Expert Tips and Variations

- Leftover Variation: If you plan to have leftovers, cook the tortellini separately. This way, you can ensure the pasta is perfectly cooked and maintains the desired texture even when reheating leftovers. When you're ready to serve, add the cooked tortellini to the individual soup bowls and ladle the hot soup over it. If you already put all of the tortellini in your soup, they’ll soak up the broth quite a bit as it’s stored. If needed, add additional broth when reheated.

- Avoid dairy separation. Keep in mind that dairy can sometimes separate when frozen. To minimize this, stir the soup gently after reheating. Also, lower fat content liquids can curdle more easily due to the acidity of the tomatoes.

- Customize the spice level. If you prefer a spicier soup, use hot Italian sausage or add crushed red pepper flakes. For a milder version, opt for sweet Italian sausage.

- Swap out the Sausage. Pork, beef, turkey, chicken or a combination of these ground seasoned meats can work in this recipe.

- Use different types of tomatoes. Tomato sauce, regular diced tomatoes, or petite diced tomatoes can be used in place of fire roasted tomatoes.
- Tortellini Varieties: Try different flavors of tortellini for a unique twist. You can also use frozen tortellini, but you will need to add 15 minutes to the covered cook time.

- Green Goodness is optional. If you don't want to add kale, simply omit it. Fresh spinach can also be used. If doing so, add about 5 minutes before serving as it will wilt in the mixture quickly.

Storage:

Store any leftovers for up to 4 days in the fridge. Reheat on the stove or in the microwave until warmed through.

This soup also freezes great too. We recommend storing the soup in the freezer without the tortellini and greens. Add the tortellini and greens when reheating the soup to serve to ensure the texture of the pasta is perfect. Store for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours. Reheat on the stove or in the microwave.

When it comes to make-ahead and meal prep, this soup speaks for itself! The slow cooker makes it too simple to cook in advance on a busy weeknight, so mealtime is a breeze.

Nutrition

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