Crockpot Tortellini Soup is an easy, hands-off slow cooker meal with Italian sausage and cheese tortellini. It’s a big-batch recipe, ideal for a hearty dinner, feeding company, or stocking the fridge with make-ahead lunches for the week.
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Holly’s Recipe Highlights
- Flavor: Cozy Italian-style tomato broth with savory Italian sausage, tender veggies, and beans, finished with cheesy tortellini and a sprinkle of Parmesan.
- Skill Level: Easy and mostly hands-off, with one quick browning step at the start.
- Prep Note: Brown and drain the sausage first for deeper flavor and a broth that stays rich, not greasy.
- Serving Suggestions: Top with Parmesan and serve with crusty artisan bread or homemade garlic bread for dipping.
Ingredients and Easy Swaps
- Italian Sausage: Mild or hot sausage, both taste good. Remove the casings before browning if all you have on hand is link sausage.
- Vegetables: Cut carrots, celery, and green beans to a similar size for even tenderness. If using frozen green beans, add them with the tortellini near the end.
- Tomatoes: Use diced, petite diced, or fire-roasted for a deeper flavor. If the broth tastes sharp, let it cook fully and finish with Parmesan.
- Red Kidney Beans: Drain and rinse well to remove the excess starch, and for a fresher taste to the beans.
- Refrigerated Cheese Tortellini: Add only at the end of cooking, so that it stays tender and flavorful. Fresh or frozen (thawed) tortellini works too. If making ahead, don’t add the tortellini until you are reheating the base of the soup.
- Optional Add-Ins: Spinach (or kale) can be stirred in with tortellini; it wilts fast and adds extra color and nutrients.
How This Soup Comes Together
- Brown the sausage and onion, drain well, and transfer to the slow cooker.
- Add the remaining ingredients, except the tortellini (full recipe below).
- Slow cook, add the tortellini near the end, before serving.
Keep It Cozy: Storage and Freezing
- Cool the soup, then store it in airtight containers in the fridge for up to four days. Leftovers reheat well on the stove or in the microwave, adding a splash of broth as needed.
- For freezing, save the soup base (without tortellini) for up to three months and add fresh tortellini when reheating.
- If meal prepping, keep the tortellini separate and combine just before serving for the best texture.
Cozy Soup Night Favorites
Did you enjoy this Crockpot Tortellini Soup? Leave a comment and rating below!
Equipment
Ingredients
- 1 pound Italian sausage
- 1 medium onion diced
- 6 cups chicken stock
- 2 ribs celery chopped
- 2 medium carrots chopped
- 1½ cups green beans cut into 1-inch pieces, see notes for frozen
- 2 (15 ounce) cans red kidney beans drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 3 cloves garlic minced
- 1½ teaspoons Italian seasoning
- 1 cube chicken bouillon or 1 teaspoon chicken base
- 9 ounces refrigerated cheese tortellini
- shredded Parmesan cheese for serving
Instructions
- Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.
- Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the tortellini and cook until tender.
- Taste and season with salt and pepper. Garnish with Parmesan cheese.
Notes
- If using frozen green beans, add them with the tortellini during the last 30 minutes.
- Spinach can also be added with the tortellini.
- Use refrigerated or fresh tortellini, or thawed frozen tortellini.
- Tortellini can vary by brand; check it early to ensure it doesn’t overcook.
Nutrition Information
Serving: 1.5cups | Calories: 384 | Carbohydrates: 26g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 950mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2747IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Slow Cooker, Soup
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this soup last night. It has a good flavor- but it does not have enough liquid to be “soup.”
Maybe the tortellini absorbed the liquid?
Should I just add more chicken stock?
Also- I think 1 can of beans may have been enough. It seems like there are too many beans.
Did you use refrigerated tortellini or dry? If using dry it could have absorbed all the stock. If you prefer a brothier soup you can absolutely add more stock, but it may dilute the flavor of the soup a little.
We only had 3 of us for dinner so I separated the rest of the soup for freezing and only put the tortellini into the amount we were going to eat. I did add some spinach but that was the only bit that got picked out. Otherwise, we all loved it! Easy to just throw in fresh tortellini when we are ready to eat the next batch. Already looking forward to it. Every recipe of yours that I have made has been delicious. Making the sun dried pasta tomorrow night.
I am so happy to hear you are enjoying the recipes Eileen!
I added tomato paste and fresh spinach. I love the up to 8 hours on low cooking! This is a keeper, because my husband likes sausage! I’ll sneak a ton of veggies in and he’ll never know! :)
Linda, I am happy to hear that you enjoyed the recipe.