Creamy tortellini soup is the kind of dinner that feels like you tried really hard… even though your slow cooker did most of the work. It’s rich and cozy, loaded with tender cheese tortellini, and finished with a silky broth that clings to every spoonful.
The best part is how flexible it is. Keep it simple, add sausage for a heartier bowl, toss in spinach for a pop of green, and let everyone top their own with extra Parmesan.
YOU WILL LOVE THIS SLOW COOKER CREAMY TORTELLINI SOUP
CREAMY COMFORT FOOD: The broth turns velvety and flavorful, with just enough richness to make it feel special.
HANDS-OFF COOKING: After a quick start, the crockpot takes over. Dinner cooks while you do literally anything else.
FAMILY-FRIENDLY: Mild flavors, cheesy pasta, and a gentle seasoning blend make this one easy to love.
GREAT FOR LEFTOVERS: It reheats well for lunch, and it’s easy to refresh with a splash of broth or cream.
OUR BEST TIP
Add the tortellini near the end so it stays tender (not bloated and mushy). The soup tastes fresher, and the pasta keeps that perfect bite.
WHAT MAKES THIS SOUP SO GOOD?
A great creamy soup has layers. This one builds flavor in stages:
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A savory base from onions, garlic, and Italian seasoning
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Body and richness from cream cheese and heavy cream (or half-and-half)
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Bright balance from tomatoes and a little Parmesan
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Texture from pillowy tortellini and fresh spinach stirred in at the end
Want to know the little secret to keeping it smooth? Keep the dairy for the finish. Long, high heat can make cream taste “cooked” and sometimes separate. Adding it late keeps everything creamy and stable.
SLOW COOKER CREAMY TORTELLINI SOUP INGREDIENTS
Every ingredient has a job here. Nothing fussy, nothing hard to find.
Produce
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yellow onion
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carrots
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celery
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garlic
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baby spinach (or kale)
Protein (optional, but so good)
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mild Italian sausage (or chicken sausage)
Pantry + Seasonings
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chicken broth (or chicken stock)
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petite diced tomatoes
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tomato paste
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Italian seasoning
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salt and black pepper
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crushed red pepper flakes (optional)
Dairy
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cream cheese
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heavy cream (or half-and-half)
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grated Parmesan
Pasta
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refrigerated or frozen cheese tortellini
INGREDIENT NOTES THAT MAKE A DIFFERENCE
TORTELLINI: Refrigerated tortellini cooks fast and stays tender. Frozen works great too, just plan for a few extra minutes.
TOMATOES: Petite diced tomatoes melt into the soup and give a gentle tang. If you prefer less tomato flavor, use half the can and add a splash more broth.
CREAM CHEESE: This gives the soup that “restaurant creamy” texture. Cut it into cubes so it softens quickly and blends smoothly.
SPINACH: Add it at the very end. It wilts in minutes and stays bright instead of turning dull and overcooked.
SUBSTITUTIONS AND ADDITIONS
This soup is easy to adjust with what you’ve got.
SAUSAGE: Swap mild Italian sausage for hot if you want more kick. Ground turkey or shredded rotisserie-style chicken also works.
BROTH: Chicken broth is classic, but vegetable broth is fine for a meatless version.
DAIRY: Use half-and-half for a slightly lighter soup. Whole milk can work, but keep the heat gentle and add it late.
VEGGIES: Mushrooms, zucchini, or bell pepper are all good. Add quick-cooking vegetables later so they don’t go soft and disappear.
SPINACH: Kale is a great swap, especially if you like a heartier green. Chop it small so every bite gets a little.
EXTRA FLAVOR: A pinch of smoked paprika or a small splash of lemon juice right before serving can brighten the whole pot.
HOW TO MAKE CREAMY TORTELLINI SOUP IN THE SLOW COOKER
This is the simple path to a big, cozy pot of soup. The steps matter, but none of them are hard.
STEP ONE: Brown the sausage (optional)
If you’re using sausage, cook it in a skillet over medium-high heat until browned and crumbled. Drain excess grease.
PRO TIP: Browning adds flavor and keeps the sausage from tasting “boiled” in the soup.
STEP TWO: Add the base ingredients to the crockpot
To the slow cooker, add:
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diced onion
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sliced carrots
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sliced celery
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minced garlic
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broth
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diced tomatoes
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tomato paste
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Italian seasoning
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salt and pepper
Stir well so the tomato paste dissolves into the broth.
STEP THREE: Add sausage (if using)
Spoon the cooked sausage into the slow cooker and give it another quick stir.
STEP FOUR: Cook low and slow
Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until the carrots and celery are tender.
OUR RECIPE DEVELOPER SAYS
If you’re short on time, HIGH works, but LOW gives you the best flavor and the most tender vegetables.
STEP FIVE: Make it creamy
About 30 to 45 minutes before serving, add the cubed cream cheese. Put the lid back on and let it soften.
Whisk the soup right in the slow cooker (or stir firmly) until the cream cheese blends in. Then stir in the heavy cream and Parmesan.
PRO TIP: If you want the smoothest texture, whisk the cream cheese in a little at a time. It melts faster and won’t clump.
STEP SIX: Add tortellini
Stir in the tortellini. Cover and cook until the tortellini is tender:
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Refrigerated tortellini: about 20 to 30 minutes
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Frozen tortellini: about 30 to 45 minutes
STEP SEVEN: Add spinach and finish
Stir in the spinach and cook for 3 to 5 minutes, just until wilted.
Taste and adjust seasoning. Add extra salt, pepper, or a pinch of red pepper flakes if you like a little heat.
HOW TO GET THE PERFECT TEXTURE
Creamy soups can be tricky if the timing is off. Here’s what keeps this one spot-on.
Don’t overcook the tortellini
Tortellini absorbs liquid as it sits. If it stays in the slow cooker too long, it can swell and turn soft.
If you know you’ll be serving later, cook the tortellini separately and add it to each bowl. Easy fix.
Keep the dairy gentle
Cream and cream cheese do best when they aren’t boiled for hours. Add them late, keep the heat steady, and you’ll get a smooth, creamy soup every time.
Control the thickness
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Too thick? Stir in a splash of broth or cream.
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Too thin? Let it cook uncovered for 15 minutes, or add a little extra Parmesan to tighten the broth.
TROUBLESHOOTING THIS SOUP
Issue: The cream cheese looks lumpy
Solution: Give it a few more minutes to soften, then whisk again. Cutting it into small cubes helps.
Issue: The tortellini is too soft
Solution: Next time, add it later. For today, serve immediately and avoid keeping it on “warm” for long.
Issue: Soup tastes bland
Solution: Add a pinch more salt, a little Parmesan, and a small squeeze of lemon. Those three things wake up the whole pot.
Issue: Soup is too salty
Solution: Add more broth and a splash of cream. Extra spinach also helps balance the saltiness.
HOW TO SERVE SLOW COOKER CREAMY TORTELLINI SOUP
This soup is a full meal in a bowl, but the right side makes it even better.
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Warm bread for dipping (a crusty loaf, dinner rolls, or garlic bread)
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A simple green salad with a tangy dressing to cut the richness
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Roasted vegetables if you want something a little lighter on the side
For toppings, set out:
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extra Parmesan
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cracked black pepper
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chopped fresh basil or parsley
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red pepper flakes
Let everyone build their own bowl. It’s the easiest way to make dinner feel “done.”
HOW TO STORE CREAMY TORTELLINI SOUP
This soup keeps well, with one small detail: tortellini will keep soaking up broth as it sits.
MAKE AHEAD
You can cook the soup base (everything except dairy, tortellini, and spinach) a day ahead. Refrigerate it, then reheat and finish the creamy step when you’re ready.
IN THE FRIDGE
Cool the soup to room temperature, then store in an airtight container for up to 3 days.
PRO TIP: If you know you’ll have leftovers, cook the tortellini separately and store it apart. The soup stays brothier, and the pasta stays tender.
IN THE FREEZER
Creamy soups can be frozen, but the texture is best if you freeze the base before adding dairy and tortellini.
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Freeze the cooked base for up to 2 months.
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Thaw overnight in the fridge.
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Reheat gently, then add cream cheese, cream, tortellini, and spinach fresh.
REHEATING
Stovetop: Warm over medium-low heat, stirring often. Add a splash of broth if it has thickened.
Microwave: Heat in short intervals, stirring between each one, so the cream stays smooth.
SLOW COOKER CREAMY TORTELLINI SOUP FAQS
Can I use frozen tortellini?
Yes. Add a little extra time at the end (usually 30 to 45 minutes total), and test one to make sure it’s tender.
Can I make it meatless?
Absolutely. Skip the sausage and use vegetable broth. Add extra spinach, mushrooms, or zucchini for more texture.
What if I don’t have cream cheese?
You can make it with just heavy cream and Parmesan. The soup won’t be quite as thick, but it will still be creamy and satisfying.
Can I use kale instead of spinach?
Yes. Chop it small and add it a bit earlier than spinach, since kale takes longer to soften.
Can I keep it on “warm” for a party?
You can, but add tortellini close to serving time. If it sits too long, the tortellini will soften and swell.
Slow Cooker Creamy Tortellini Soup
Ingredients
- 1 pound mild Italian sausage optional
- 1 small yellow onion diced
- 2 medium carrots peeled and sliced
- 2 celery ribs sliced
- 3 to 4 cloves garlic minced
- 6 cups chicken broth
- 1 14.5-ounce can petite diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Pinch of crushed red pepper flakes optional
- 8 ounces cream cheese cubed
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese plus more for serving
- 18 to 20 ounces cheese tortellini refrigerated or frozen
- 3 to 4 cups baby spinach
Instructions
- If using sausage, brown it in a skillet over medium-high heat until cooked through and crumbled. Drain excess grease.
- Add onion, carrots, celery, garlic, broth, diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes (if using) to the slow cooker. Stir until the tomato paste dissolves.
- Add cooked sausage (if using).
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until vegetables are tender.
- Add cubed cream cheese. Cover for 10 to 15 minutes to soften, then whisk or stir until smooth. Stir in heavy cream and Parmesan.
- Add tortellini. Cover and cook until tender (20 to 30 minutes for refrigerated; 30 to 45 minutes for frozen).
- Stir in spinach and cook 3 to 5 minutes, just until wilted. Taste and adjust seasoning. Serve with extra Parmesan and black pepper.
