Crockpot Tortellini Soup with Sausage and Spinach
This Crockpot Tortellini Soup with Sausage and Spinach is the definition of slow-cooked comfort—rich, hearty, and effortlessly satisfying.
Savory sausage, tender cheese-filled tortellini, and vibrant spinach simmer gently in a tomato-kissed, creamy broth that deepens in flavor over hours.
It’s the kind of cozy, soul-warming soup that feels like a hug in a bowl, perfect for busy days when you want dinner to cook itself and still taste homemade and indulgent.
Why People Will Love This Crockpot Tortellini Soup with Sausage and Spinach:
Slow-cooked depth of flavor – Hours in the crockpot allow the sausage, tomatoes, and herbs to meld into a rich, deeply savory broth.
Hearty yet comforting – Cheese-filled tortellini and creamy broth make the soup filling and satisfying without feeling overly heavy.
Perfect balance of richness and freshness – Cream and sausage are beautifully balanced by bright tomatoes and tender spinach.
Minimal effort, big reward – A few simple prep steps lead to a restaurant-quality soup with very little hands-on time.
Ideal for busy schedules – The crockpot does the work, making it perfect for weeknights, workdays, or meal prep.
Family-friendly flavors – Familiar ingredients and comforting textures appeal to both kids and adults alike.
Customizable to taste – Easily adjust spice level, sausage type, or greens to suit personal preferences.
Great for leftovers – The flavors deepen overnight, making the soup even better the next day.
One-bowl meal – Protein, pasta, and greens all in one dish mean fewer sides and easier cleanup.
Comfort food that feels special – Cozy, indulgent, and satisfying, yet simple enough to make again and again.
Key Ingredients
Italian sausage – Savory and boldly seasoned, sausage forms the flavor backbone of the soup, releasing richness and spice as it slowly simmers.
Cheese tortellini – Tender pasta filled with creamy cheese adds heartiness and turns the soup into a truly satisfying, meal-worthy bowl.
Chicken broth – A savory base that carries and balances all the flavors, becoming richer as it absorbs the sausage drippings and tomato depth.
Tomato paste – Concentrated and slightly sweet, it deepens the broth and gives the soup a robust, slow-simmered character.
Diced tomatoes (or Rotel) – Bright and slightly acidic, they lift the richness of the cream and sausage while adding subtle texture.
Heavy cream – Smooth and luxurious, it softens the acidity of the tomatoes and brings the soup together into a velvety finish.
Fresh spinach – Light and vibrant, spinach adds color, freshness, and balance to the rich broth without overpowering it.
Onion and thyme – Aromatic foundations that quietly build depth and warmth throughout the long cooking process.
Parmesan cheese – A salty, umami-rich finishing touch that enhances every spoonful right before serving.
Expert Tips:
Brown the sausage well before slow cooking – Proper browning develops deep flavor and prevents the soup from tasting flat or greasy.
Drain excess fat carefully – Removing excess grease keeps the broth rich but not heavy.
Choose the right sausage – Mild Italian sausage creates a family-friendly flavor, while hot sausage adds warmth and depth.
Add pasta late – Tortellini should go in near the end so it stays tender without turning mushy.
Stir gently after adding cream – This keeps the broth smooth and prevents separation.
Use fresh spinach if possible – Fresh spinach wilts cleanly and keeps its color better than frozen.
Taste before final seasoning – Sausage and Parmesan add salt, so adjust seasoning at the end.
Keep the lid closed during cooking – Heat and moisture are key for slow-cooker success; opening the lid slows the process.
Let it rest briefly before serving – A short rest allows the flavors to settle and thicken slightly.
Finish with Parmesan at the table – Adding cheese just before eating preserves its aroma and umami punch.
Crockpot Tortellini Soup with Sausage and Spinach
Ingredients:
1 pound sausage (Italian or your preferred variety)
1 medium onion, diced
1 box (4 cups) chicken broth
1 small can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes (Rotel with green chiles recommended for extra flavor)
1 tsp thyme
Salt and pepper to taste
1 bag (9 oz) cheese tortellini (fresh or frozen)
1 bag (5 oz) fresh spinach
1 cup heavy whipping cream
Parmesan cheese, for serving
Instructions:
Step 1: Brown the Sausage and Onions
In a skillet over medium heat, brown the sausage until fully cooked.
Add the diced onion and sauté until softened.
Drain any excess fat.
Step 2: Set Up the Crockpot
Transfer the browned sausage and onions to your crockpot.
Add the chicken broth, tomato paste, diced tomatoes, thyme, salt, and pepper.
Stir to combine.
Step 3: Cook
Cover and cook on low for 8 hours or on high for 4 hours.
Step 4: Add Tortellini and Spinach
About an hour before serving, add the tortellini, spinach, and heavy whipping cream to the crockpot.
Stir well, cover, and let it cook down for the remaining hour.
Step 5: Serve
Ladle the soup into bowls and sprinkle with Parmesan cheese.
Enjoy your hearty, flavorful tortellini soup!
Important Notes When Making This Crockpot Tortellini Soup with Sausage and Spinach:
Timing matters for texture – Tortellini and spinach should always be added near the end of cooking to prevent overcooking and loss of structure.
This soup thickens over time – As it sits, the pasta absorbs liquid, making the soup richer and thicker. Add extra broth when reheating if needed.
Cream should never boil – High heat after adding cream can cause curdling; keep the temperature gentle during the final stage.
Sausage seasoning varies by brand – Some sausages are saltier or spicier, so final seasoning should be adjusted only after tasting.
Spinach wilts dramatically – Don’t be alarmed by the volume before adding; it reduces quickly once heated.
Rotel adds heat and acidity – If using Rotel, expect a mild kick. Substitute plain diced tomatoes for a milder flavor.
Not ideal for long warm settings – Extended “keep warm” time can soften tortellini too much.
Best enjoyed fresh – While leftovers are delicious, the tortellini is at its best the first day.
Freezing requires adjustment – Freeze the soup base without tortellini and cream for best texture, then add them when reheating.
A true one-pot meal – Protein, pasta, and greens make this a complete dish—no sides required unless desired.
How to Enjoy Crockpot Tortellini Soup with Sausage and Spinach After Cooking
Let the soup settle briefly
Allow the soup to rest for about 5 minutes after cooking. This helps the flavors meld and slightly thickens the broth for a more luxurious texture.
Stir gently before serving
Give the soup a gentle stir to evenly distribute the tortellini, sausage, and spinach without breaking the pasta.
Serve it hot, not boiling
Ladle the soup while it’s steaming but not aggressively hot, which preserves the creamy texture and keeps the tortellini tender.
Finish with fresh Parmesan
Sprinkle freshly grated Parmesan over each bowl just before eating to add umami depth and a salty, nutty finish.
Add brightness at the table
A squeeze of lemon juice or a pinch of red pepper flakes can lift the richness and personalize each serving.
Pair with crusty bread
Serve alongside warm, crusty bread or garlic toast to soak up the creamy broth.
Enjoy as a complete meal
With protein, pasta, and greens, this soup stands alone as a satisfying one-bowl dinner.
Savor the contrast of textures
Notice the tender tortellini, hearty sausage, silky broth, and soft spinach working together in each spoonful.
Reheat gently for leftovers
Warm slowly on the stovetop or in the microwave, adding a splash of broth to restore consistency.
Enjoy it as comfort food
This soup is meant to be enjoyed slowly—cozy, rich, and deeply comforting.
Nutrition Information:
Approximate values per serving, assuming the recipe serves 6
Calories: 460–500 kcal | Total Fat: 30–34 g | Saturated Fat: 14–17 g | Monounsaturated Fat: 10–12 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 90–110 mg | Sodium: 1,050–1,250 mg (depending on sausage, broth, and Parmesan added) | Total Carbohydrates: 28–32 g | Dietary Fiber: 3–4 g | Sugars: 5–6 g | Protein: 20–24 g
Frequently Asked Questions:
Can I use a different type of pasta instead of tortellini?
Yes, you can substitute tortellini with other types of pasta like ravioli or small pasta shapes such as penne or shells.
However, the cooking time may vary depending on the type of pasta used.
How can I make this soup lighter?
To make the soup lighter, you can use turkey sausage instead of pork sausage, and replace the heavy cream with half-and-half or evaporated milk.
You can also reduce the amount of cheese or skip it altogether.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach.
Just make sure to thaw and drain it well before adding it to the soup to avoid excess water diluting the broth.
How can I make the soup thicker?
To thicken the soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 1-2 tablespoons water) about 30 minutes before serving.
Alternatively, you can mash some of the tortellini or add extra cream.
Can I add other vegetables to this soup?
Absolutely! This soup is versatile, and you can add vegetables like carrots, zucchini, mushrooms, or bell peppers for extra flavor and nutrition.
Just add them to the crockpot at the beginning with the sausage and onions.
Can I make this soup on the stovetop instead of in a crockpot?
Yes, you can make this soup on the stovetop.
Follow the same steps, but simmer the soup on low heat for about 30-40 minutes before adding the tortellini, spinach, and cream.
What can I use instead of heavy cream if I’m lactose intolerant?
For a dairy-free option, you can use coconut milk or a dairy-free cream substitute.
Keep in mind that this may slightly alter the flavor of the soup.
Can I prepare this soup ahead of time?
Yes, you can prepare the base of the soup ahead of time and store it in the refrigerator. Add the tortellini, spinach, and cream when you’re ready to serve.
This will ensure the pasta and spinach are fresh and not overcooked.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or in the microwave, adding a little extra broth or water if the soup has thickened.
Can I freeze this soup?
You can freeze the soup base (without the tortellini and spinach) for up to 3 months.
When ready to serve, thaw and reheat the soup, then add fresh tortellini, spinach, and cream before serving.