This Cozy Tortellini Soup Is Like Wrapping Up in a Wool Blanket — But Way Tastier

You know those evenings when the sky turns pewter-gray by four o’clock, and the wind whistles through every little gap in the windows? That’s when I start craving this soup. Not just any soup — I’m talking about a Slow Cooker Creamy Sausage & Tortellini Soup that practically hugs you from the inside out.

Now, I didn’t grow up in an Italian village, but let me tell you, this dish channels all the magic of slow, rustic cooking. It reminds me of my grandma’s kitchen — not because she made anything like this (she didn’t), but because it feels the same: warm, thoughtful, and made with love.

It’s hearty without being heavy. Creamy without being cloying. And yes, it has cheese-stuffed tortellini — which, in my house, is basically the golden ticket to dinnertime joy.

Why You’ll Want to Make This on Repeat

• One pot, full flavor — your slow cooker does most of the work

• Balanced comfort — rich and creamy with a little leafy green brightness

• Feeds a crowd — or leaves you with soul-warming leftovers

• Family favorite — even the picky eaters go back for seconds

• Can be made meaty, veggie, or somewhere in between

Ingredients (And Little Tips From My Kitchen)

• 1 lb. Italian sausage – Mild or spicy, depending on your crew. I go spicy — it gives the cream a run for its money.

• 1 medium onion – Dice it fine so it melts into the background.

• 2 cloves garlic – You could add more. I won’t tell.

• 1½ cups carrots – Slice ‘em thick enough so they still have some bite after simmering all day.

• 1½ cups celery – This helps build the flavor base — don’t skip it.

• 4 cups chicken broth – Homemade if you have it, store-bought if you don’t.

• ½ cup white wine (optional) – It adds a nice grown-up edge, but extra broth works too.

• 1 tsp each dried basil & oregano – These give it that Italian “nonna” essence.

• Salt and pepper – Always to taste, but don’t forget a pinch early on.

• 20 oz. cheese tortellini – Fresh or frozen; either’s fine. Just don’t overcook them.

• 8 oz. cream cheese – Cut into cubes so it melts evenly.

• 3 cups spinach – Roughly chopped so it stirs in easily without wilting too fast.

• 1 cup heavy cream or half-and-half – Richness, meet comfort.

Optional garnish: Parmesan cheese, fresh basil, or a drizzle of olive oil.

Here’s How It All Comes Together

1. Brown the sausage.
   Heat a skillet over medium heat. Break up your sausage with a wooden spoon as it cooks, then transfer it to your slow cooker with a slotted spoon. This keeps extra grease out of the final dish.

2. Sauté the aromatics.
   In that same skillet, sauté the onion until translucent — you want it soft but not browned. Add garlic for just a minute until fragrant (don’t let it burn!). Into the slow cooker it goes.

3. Build your base.
   Add your chopped carrots, celery, chicken broth, wine (if using), dried herbs, and a touch of salt and pepper. Give it a gentle stir, then set it and forget it:

   • Low for 6 hours

   • OR high for 3 hours

4. Add the good stuff.
   In the final 30 minutes, stir in your tortellini and those cream cheese cubes. You’ll want to stir gently so everything gets cozy, but don’t overmix — tortellini are delicate!

5. Cream and greens.
   Just before serving, stir in the spinach and pour in the cream. The spinach will wilt beautifully, and the cream brings everything together in one silky, dreamy broth.

6. Taste and finish.
   Give it one last taste — maybe another pinch of salt? A grind of black pepper? Then ladle into big bowls, top with Parmesan if you’re feeling fancy, and serve with warm bread.

Variations for the Adventurous (or the Ingredient-Short)

• Lighten it up – Use turkey or chicken sausage and half-and-half instead of cream

• Meatless magic – Skip the sausage and add mushrooms, bell peppers, or even cannellini beans

• Zingy twist – A spoonful of sundried tomatoes adds tang and a hint of sweetness

• No slow cooker? – Make it on the stovetop. Just simmer the base for an hour, then follow the same finish

• Make-ahead tip – Cook the soup base a day in advance, then reheat and finish with tortellini and cream before serving

Serving Ideas (Let’s Set the Table!)

You can just eat a big bowl of this soup and call it a day. But if you’re like me and love a whole cozy spread:

• A crisp green salad with vinaigrette to balance the richness

• Crusty bread — Ciabatta or sourdough for sopping up the broth

• A little cheese board for nibbling — aged cheddar, olives, a few cured meats

• And if you’re feeling extra… a glass of that white wine you used in the soup

Storage, Reheating & Leftovers That Deserve Applause

This soup keeps well in the fridge for up to 4 days. In fact, it tastes even better the next day — the flavors deepen, the broth thickens just a touch, and it reheats beautifully.

To reheat:
Gently warm it on the stovetop over low heat or microwave in 1-minute intervals, stirring between each. If it thickens too much, a splash of broth or cream will bring it right back to life.

Not freezer-friendly, though — the tortellini and cream don’t love it. But again, leftovers rarely last that long in my house anyway.

Let’s Wrap It Up (Like a Wool Blanket, Remember?)

If you’re craving something warm and nourishing but don’t want to hover over the stove all evening, this Slow Cooker Creamy Sausage & Tortellini Soup is your golden ticket. It’s simple, unfussy, and filled with that slow food soul we’re all aching for these days.

So light a candle, pour yourself something cozy, and enjoy the kind of dinner that slows you down—in the best possible way.

Let me know if you make it! I love hearing your twists and seeing your bowls. Tag me, message me, or just say hi in the comments — my kitchen door’s always open.

Slow Cooker Creamy Sausage & Tortellini Soup

This hearty and comforting soup is packed with savory Italian sausage, tender cheese tortellini, and creamy broth infused with aromatic herbs, vegetables, and spinach. Perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Soup

Cuisine Italian-American

Servings 6

Calories 540 kcal

Ingredients

  

1x2x3x

• 1 lb Italian sausage casing removed
• 1 medium onion diced
• 2 cloves garlic minced
• 1.5 cups carrots sliced
• 1.5 cups celery chopped
• 4 cups chicken broth
• 0.5 cup white wine optional, can substitute broth
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste
• 20 oz cheese tortellini refrigerated or frozen
• 8 oz cream cheese cut into cubes
• 3 cups spinach leaves roughly chopped
• 1 cup heavy cream or half-and-half

Instructions

 

• In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles. Transfer to the slow cooker using a slotted spoon.
• In the same skillet, sauté the onion until translucent. Add garlic and cook for 1 minute. Transfer to the slow cooker.
• To the slow cooker, add carrots, celery, chicken broth, white wine (if using), basil, oregano, and salt and pepper. Cook on low for 6 hours or high for 3 hours.
• In the last 30 minutes of cooking, add tortellini and cream cheese. Stir gently to incorporate.
• Just before serving, stir in chopped spinach and pour in heavy cream. Let the heat wilt the spinach and blend the flavors.
• Adjust salt and pepper to taste and serve warm, optionally topped with freshly grated Parmesan cheese.

Notes

This soup is rich and satisfying on its own, but it also pairs beautifully with crusty bread or a light side salad. To save time, you can prep the sausage, onion, and garlic the night before. Leftovers store well in the fridge for up to 3 days.

Nutrition

Calories: 540kcal

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