Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!
This Slow Cooker Creamy Tortellini Soup is one of my favourite recipes! Loaded with carrots, celery and spinach, soft pillows of cheese tortellini PLUS incredible flavours, this soup is thick and creamy without heavy cream OR a roux to get the thick and creamy texture.
Another day… another slow cooker recipe! I’m so excited about this soup! You all know how much of a fan I am of converting heavy cream recipes into lower calorie ones when carbs are involved.
This is one of those quick to throw together recipes. Dump all ingredients into a slow cooker in the morning, and come home to your house smelling like a gourmet restaurant with a warm bowl of soup to south your soul!
HOW DO YOU MAKE TORTELLINI SOUP?
- Italian sausage gives this soup an amazing flavour BUT you CAN substitute it with plain and simple ground meats (ground chicken, turkey or beef sausage). For vegetarian options, leave the meat out all together.
- Dried three cheese tortellini is the best tortellini to use for this soup. You can also use fresh tortellini, just keep an eye on it as it doesn’t need as long to cook as dried. Any flavour is fine!
- The thick and creamy texture comes from a mixture of evaporated milk, cornstarch and milk. I found this mixture yielded the best results, but you can of course substitute with heavy cream if you wish.
- Veggies such as carrots, celery and spinach provide the best flavours. You could also add pumpkin, sweet potato, kale, zucchini, etc!
One of the BEST SOUPS I’ve ever tasted. The best part being it cooks while you’re NOT EVEN HOME! THIS is why I’m excited. Because coming home from a long day to find a bowl of comfort already done for you, and only needing a couple extra additions before serving? Priceless!
MORE TORTELLINI SOUP RECIPES
TORTELLINI SOUP ON VIDEO
Slow Cooker Creamy Tortellini Soup
- 1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*
- 1 onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder (or chicken)
- 1/2 teaspoon salt
- 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
- 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
- 36 ounces evaporated milk or half and half
- 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)
- 5 cups fresh baby spinach
- 1 cup milk
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How long do you cook the first round of ingredients before adding in the tortellini? It says four hours, but is that In total or just the first part?
I love love love this recipe!! One of the best soups I’ve ever had! I added mushrooms to the soup and it turned out amazing and used fresh tortellini. I also instead of using chicken, beef or vegetable broth, I used chicken bone broth and it tasted amazing!
This soup was absolutely delicious! I used frozen tri-color tortellini and added it after 2 hours on low. I also sautéed the spinach in garlic and added it after 6 hours along with the evaporated milk and cornstarch mixture. Then I turned it to high for 45 minutes. I skipped adding milk at the end because the mixture was perfect! This will definitely become a family favorite.
I have been making this recipe from your page for a couple years now so I thought I better post how delicious it is as I will be making it again today!
The only change I make is I do use fresh tortellini and I use beef instead of cheese! I cut the tortellini cooking time down to 15-20 min when added to the Crock Pot.
This recipe has been forwarded many times to family and friends who love it! It’s the perfect soup for a cold snowy evening.
Joseph Nastasi says
Delicious, we used our instant pot and done in less than an hour. Substitute 7 hour slow cook time for 10 minutes on high pressure. then when adding noodles instead of 45 minutes, 5 minutes high pressure. Same result and following directions in same order.
Joseph, I am interested in doing this in my IP, as well. May I ask if you used quick release both times, or natural release? Also, did you use the dried tortellini, or fresh? Thank you for any information.
Thanks in advance,
Can I use fresh tortellini? What are the time adjustments when using the fresh instead of dry?
SusieJo Miyanaga says
This soup is cooking in my new InstaPot Multicooker as I type this. (I didn’t realize it’s not a full-on actual InstaPot pressure cooker, but I still love it.) I kept envisioning this with a tomato base, so I added about half a jar of some roasted garlic pasta sauce we had. My kids hate tomato chunks but don’t mind tomato flavor. >