Crockpot Tortellini Soup With Cream Cheese Recipe
Crockpot tortellini soup with cream cheese is a creamy, comforting meal loaded with pasta, veggies, and rich flavor—perfect for easy weeknight dinners.
Ingredients
- 1 lb frozen cheese tortellini (I usually grab the kind in the freezer section – they hold up well in the slow cooker)
- 4 cups of chicken broth — I like using low-sodium to better manage the overall saltiness.
- 1 lb Italian sausage, cooked and crumbled (mild or spicy depending on your taste – I brown it ahead of time)
- 2 cans fire-roasted diced tomatoes (don’t skip the fire-roasted – they add so much flavor)
- 8 oz cream cheese, cubed (softens and melts into the broth beautifully)
- 4 garlic cloves, finely minced (fresh is best here)
- ½ of a medium yellow onion, diced (I like it finely chopped so it melts into the soup)
- 5 oz fresh spinach (roughly a few big handfuls – it wilts down a lot)
- 2 teaspoons Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1 cup grated parmesan (save a bit for serving if you'd like)
- Salt – to your taste (I usually add a pinch at the end, depending on the broth and cheese)
- Fresh ground black pepper – to taste (don’t be shy with it)
Instructions
- Start by gathering everything you’ll need for this cozy crockpot tortellini soup — ground sausage, garlic, onion, canned tomatoes, chicken broth, cream cheese, Italian seasoning, fresh spinach, and cheese tortellini.
- Begin by placing the browned sausage (you can cook it ahead of time), minced garlic, chopped onion, and diced tomatoes directly into your slow cooker.
- Add the chicken broth to the pot, followed by the cream cheese and a generous dash of Italian seasoning. Give it a gentle stir — don’t worry if the cream cheese isn’t fully mixed yet; it will melt down as it cooks.
- Set your crockpot to low and let it simmer for about 4 to 5 hours. Give it a stir now and then to help the cream cheese blend into the broth and make everything creamy and rich.
- Roughly half an hour before it's time to serve, add the fresh spinach and cheese tortellini to the crockpot and give it a good stir. Allow the tortellini to cook until they’re soft and the spinach has wilted down.
- Finish it off with a pinch of salt and pepper to taste.
- Ladle it into bowls while it’s still piping hot, and don’t forget to top each serving with freshly grated parmesan — it’s the perfect finishing touch.
