Crockpot Tortellini Soup with Sausage and Cream Cheese

This Crockpot tortellini soup with sausage and cream cheese is an easy comfort meal that's perfect for hectic days. Cheesy, meaty, and practically makes itself!

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Course: Main Dishes

Cuisine: Italian

Keyword: crockpot tortellini soup with cream cheese, crockpot tortellini soup with sausage and cream cheese

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings:

Calories: 686kcal

Author: Louisa

Equipment

Ingredients

16 oz frozen tortellini
4 cups low-sodium chicken broth
1 lb ground sausage, browned and drained
2 14.5-oz cans fire-roasted diced tomatoes
8 oz cream cheese
4 cloves garlic, minced
½ medium yellow onion, diced
5 ounces fresh spinach
2 teaspoons Italian seasoning
1 cup Parmesan cheese, grated
Salt to taste
Black pepper to taste

Instructions

Gather all the ingredients for your Crockpot tortellini soup.
Add the ground sausage, minced garlic, diced onion, canned tomatoes, chicken broth, cream cheese, and Italian seasoning to the slow cooker.
Stir, cover, and cook on low for 4 to 5 hours.
Add the spinach and frozen cheesy tortellini during the last 30 minutes of cooking time.
Season the slow cooker creamy sausage and tortellini soup with salt and pepper.
Divide into bowls and sprinkle a little grated Parmesan cheese on top before serving. Enjoy!

Notes

Don't use raw sausage! Brown and drain your sausage before adding it to the slow cooker for the best texture and flavor.
Add the tortellini during the last 30 minutes of cooking so it doesn’t get mushy. If you’re using fresh tortellini, they’ll cook even faster. They’re ready once the pasta puffs up and floats to the surface.
Once cooled, you can store your tortellini spinach sausage cream cheese soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding extra broth if needed and stirring occasionally. You can also freeze your soup for up to 3 months.

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