Slow Cooker Tomato Tortellini Soup with Italian sausage, crushed tomatoes, carrots, cheese tortellini, spinach, cream, and chicken stock.

I didn’t plan for this Slow Cooker Tomato Tortellini Soup to become a “thing” in my house. It kind of just… happened.

It was one of those weird in-between weather days — not cold enough for a heavy stew, not warm enough for salad. I’d just gotten back from a weekend trip where I ate way too much restaurant food (zero regrets, by the way), and all I wanted was something cozy but not fussy. Something that felt like a hug but didn’t require me standing at the stove for an hour.

So I made this slow cooker tomato tortellini soup almost absentmindedly. Browned some sausage, tossed everything into the crockpot, and hoped for the best.

By dinner time, the house smelled like an Italian kitchen — the good kind, not the “burnt garlic panic” kind. My family kept wandering in asking, “What is that smell?” which, honestly, is the highest compliment.

Now this Slow Cooker Tomato Tortellini Soup shows up on repeat. Not every week, maybe. But enough that it feels like part of our rhythm. You know how certain dishes just become home? Yeah. This one.

Why you’ll Love this Slow Cooker Tomato Tortellini Soup?

Here’s the thing. There are a lot of creamy tomato tortellini soup recipes out there. Some are too thin. Some are weirdly heavy. Some try too hard.

This one? It feels balanced. And I don’t say that lightly.

The sausage adds richness, but it’s not greasy. The crushed tomatoes give that deep tomato flavor without being sharp. The cream at the end softens everything — not too much, just enough. And the tortellini? They turn it into a real meal, not just a “starter soup.”

Plus, it’s forgiving. Forgot to chop the carrots super small? It’ll be fine. Accidentally added a bit more seasoning? Probably still delicious. This slow cooker tortellini soup isn’t precious. It’s practical.

And let’s be honest… on weeknights, practical wins.

Ingredient Notes

Before you start your Slow Cooker Tomato Tortellini Soup, here’s what I’ve learned through trial, error, and one slightly oversalted batch I won’t talk about again.

• Italian Sausage – I usually go with sweet Italian sausage. Sometimes I debate spicy, then chicken out. But spicy is good if you like a little kick.
• Onion & Garlic – Don’t skip sautéing these first. It makes a difference. I once rushed it and… yeah. Not the same.
• Tomato Paste – This gives depth. It’s subtle, but without it, the soup feels flatter. Hard to explain until you taste both versions.
• Crushed Tomatoes – They’re the backbone of this tomato tortellini soup. I prefer crushed over diced because it feels smoother and more cohesive.
• Carrots – They add sweetness and color. Also, they make me feel responsible.
• Chicken Stock – Use one you like drinking. That’s my rule. If it tastes weird on its own, it’ll taste weird in your soup.
• Cheese Tortellini – Fresh works best here. Frozen works too. I haven’t tried dried — maybe one day?
• Cream – It rounds everything out. You could use less… but I probably wouldn’t.
• Spinach – Wilts beautifully at the end. Makes it look like you really tried.
• Red Wine Vinegar – This is the sleeper ingredient. Just a splash. It wakes the whole slow cooker tomato tortellini soup up. If you skip it, you’ll notice something’s missing, even if you can’t quite name it.

How to Make Slow Cooker Tomato Tortellini Soup?

Step 1: Build Flavor First

Heat olive oil in a skillet. Add onion. Let it soften. Add the sausage and break it up. Let it brown — really brown, not just “technically cooked.” That’s where flavor lives.

Stir in garlic, Italian seasoning, and tomato paste. It will smell incredible. You might be tempted to just eat it right there. I get it.

Step 2: Let the Slow Cooker Do Its Thing

Transfer everything to your slow cooker. Add crushed tomatoes, carrots, stock, and salt. Stir. Cover.

Cook on high for 3–4 hours or low for 5–6. You’ll know it’s ready when the carrots are tender and your kitchen smells like comfort.

This is why I love slow cooker tomato tortellini soup. It gives you time back.

Step 3: Add the Tortellini

Switch to high if needed. Stir in the cheese tortellini. Cook until they’re tender — usually 5–15 minutes.

Don’t walk away too long here. Overcooked tortellini get a little… floppy. Still edible. Just not ideal.

Step 4: Finish It Off

Turn off the heat. Stir in spinach, cream, and red wine vinegar. Watch the spinach wilt. It’s oddly satisfying.

Taste. Adjust. Maybe more salt. Maybe another splash of vinegar. I hesitate to say it’s perfect every time — sometimes I tweak it based on mood. And that’s okay.

Storage Options

This Slow Cooker Tomato Tortellini Soup keeps in the fridge for 3–4 days.

The tortellini will soak up broth overnight. Totally normal. Just add a splash of stock or water when reheating.

Freezing? It’s possible. But if I’m honest, I prefer freezing the base before adding tortellini and cream. Dairy can get slightly weird in the freezer. Not bad. Just… different.

Variations & Substitutions

One of my favorite things about this slow cooker tomato tortellini soup is how flexible it is.

• Swap sausage for ground turkey.
• Make it vegetarian with veggie broth and skip the meat.
• Add mushrooms if you’re feeling earthy.
• Use kale instead of spinach.
• Add a pinch of red pepper flakes if you want drama.

Ever tried adding a spoonful of pesto at the end? It’s unexpectedly amazing.

What to Serve With Slow Cooker Tomato Tortellini Soup?

Crusty bread is basically mandatory. Garlic bread if you’re feeling bold. A simple salad works too, especially if you want balance.

But honestly? Sometimes I just sit on the couch with a big bowl of this tomato tortellini soup and call it dinner. No sides. No ceremony.

And that feels kind of perfect.

FAQ

Can I use frozen tortellini?
Yes. It might take a few extra minutes. Just check for doneness.

Is this soup spicy?
Only if your sausage is. Otherwise, it’s mild and cozy.

Can I make it on the stovetop?
Absolutely. It’s faster, but the slow cooker version has that deep, layered flavor I love.

There’s something about this Slow Cooker Tomato Tortellini Soup that just feels steady. Comforting without being dramatic. Familiar without being boring.

Have you ever had a recipe sneak into your regular rotation like that? If you try this one, I’d genuinely love to know how it turns out in your kitchen.

Slow Cooker Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup made with Italian sausage, crushed tomatoes, carrots, cheese tortellini, spinach, and cream. A hearty, flavorful one-pot meal perfect for weeknight dinners.

Print Pin Rate

Course: Main Course

Cuisine: Italian-American

Keyword: Slow Cooker Tomato Tortellini Soup

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 20 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

Servings: 6

Ingredients

• 1 teaspoon olive oil
• 1 pound bulk ground sweet Italian sausage or ground Italian chicken sausage
• 1 onion chopped
• 2 garlic cloves minced or finely grated
• 2 teaspoons no-salt-added Italian seasoning
• 2 tablespoons tomato paste
• 1 15-ounce can crushed tomatoes
• 2 cups chopped carrots
• 6 cups chicken stock
• ½ teaspoon kosher salt

To Add at the End

• 1 10-ounce package fresh cheese tortellini
• ½ cup cream
• 2 cups baby spinach
• 1 tablespoon red wine vinegar

Instructions

Slow Cooker Method

Sauté the Aromatics and Sausage

• Heat a medium skillet over medium heat. Add the olive oil and chopped onion. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften. Add the sausage, breaking it apart with a spoon, and cook for 3–5 minutes or until fully browned. Drain excess fat if desired.

Incorporate Flavoring Ingredients

• Add the garlic, Italian seasoning, and tomato paste to the skillet. Stir continuously and cook for 1 minute to allow the flavors to develop.

Transfer to Slow Cooker

• Transfer the sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, chopped carrots, chicken stock, and salt. Stir to combine thoroughly.

Cook the Soup Base

• Cover and cook on high for 3–4 hours or on low for 5–6 hours, until the carrots are tender.

Add Tortellini

• Switch the slow cooker to high if not already set. Stir in the fresh cheese tortellini. Cover and cook for an additional 5–15 minutes, or until the tortellini are tender. Monitor closely to avoid overcooking.

Finish the Soup

• Stir in the baby spinach, cream, and red wine vinegar. Allow the spinach to wilt. Taste and adjust seasoning if necessary. Serve warm.

Stovetop Method

• Heat a large pot or Dutch oven over medium heat. Add olive oil and onion, cooking for 2–3 minutes until softened.
• Add sausage and cook until browned, breaking apart as it cooks. Drain excess fat if needed.
• Stir in garlic, Italian seasoning, and tomato paste; cook for 1 minute.
• Add crushed tomatoes, carrots, stock, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for approximately 15 minutes, or until carrots are tender.
• Add tortellini and cook according to package instructions until tender.
• Remove from heat and stir in spinach, cream, and red wine vinegar. Adjust seasoning and serve.

Notes

To prepare this Slow Cooker Tomato Tortellini Soup gluten free:

• Use certified gluten-free tortellini (available in refrigerated or frozen varieties).
• Confirm that the Italian sausage and chicken stock are labeled gluten free.
• Verify that the crushed tomatoes and seasonings do not contain additives with gluten.

Always review product labels carefully to prevent cross-contamination.