Can I make Slow Cooker Creamy Sausage and Tortellini Soup with ground turkey?

Yes, absolutely. Ground turkey is a great lighter option, and ground chicken or beef also works well. You may want to bump up the seasoning just a little if you use a milder meat.

Can I use frozen tortellini?

Yes. Frozen tortellini can work in this creamy tortellini soup, but it may need a bit more cooking time than fresh tortellini. Just keep an eye on the texture and cook until tender.

What’s the best broth for Slow Cooker Creamy Sausage and Tortellini Soup?

Chicken broth is a great all-around choice, but beef broth gives it a deeper flavor. Vegetable broth works too if that’s what you have on hand. This recipe is flexible, which is part of its charm.

How do I keep the soup from getting too thick?

Add extra milk or broth a little at a time until it reaches the consistency you like. As the tortellini sits, it will absorb liquid, so this is especially helpful for leftovers.

Can I add more vegetables?

Definitely. Mushrooms or extra carrots would fit right in. This soup is already packed with flavor, so it handles add-ins very well.

Slow Cooker Creamy Sausage and Tortellini Soup: 5 Cozy Tips

Description

Slow Cooker Creamy Sausage and Tortellini Soup is a rich, cozy, family-friendly dinner made with Italian sausage, tender cheese tortellini, vegetables, spinach, and a creamy broth. It’s an easy slow cooker meal that’s perfect for busy weeknights or chilly days.

Ingredients

Scale

1 lb ground Italian sausage, browned
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 tbsp Italian seasoning
2 tsp beef or chicken bouillon
1/2 tsp salt
4 cups broth (beef, chicken, or vegetable)
1/4 cup cornstarch
1/4 cup water
36 oz evaporated milk or half-and-half
12 oz cheese tortellini (fresh or dried)
5 cups baby spinach
1 cup milk, plus more as needed
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain excess grease if needed.
Add the browned sausage, onion, carrots, celery, garlic, Italian seasoning, bouillon, salt, and broth to the slow cooker. Stir well.
Cover and cook on low for 7 to 8 hours or high for 4 hours.
Skim any fat from the top if needed. In a small bowl, whisk together the cornstarch and water, then stir the slurry into the slow cooker. Add the evaporated milk or half-and-half and mix well.
Stir in the cheese tortellini. Cover and cook on high for 45 minutes, or until the tortellini is tender and the soup has thickened.
Stir in the baby spinach and let it wilt for 5 to 10 minutes.
Add 1 cup milk, plus more as needed, until the soup reaches your desired creamy consistency.
Season with salt and pepper to taste, then serve warm with crusty bread.

Notes

Fresh tortellini may cook a little faster than dried, so check for doneness near the end.
Evaporated milk makes the soup creamy without being too heavy, while half-and-half gives it a richer finish.
Leftovers will thicken in the fridge, so add a splash of milk or broth when reheating.
Ground turkey, chicken, or beef can be used instead of sausage.

Prep Time: 15 minutes
Cook Time: 8 hours 45 minutes
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 10 g
Sodium: 1180 mg
Fat: 31 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 95 mg