If your week has been one long sprint from work to errands to “what’s for dinner?” (again), Slow Cooker Creamy Sausage & Tortellini Soup is about to become your new best friend. It’s creamy, comforting, and the slow cooker does most of the heavy lifting—aka the kind of dinner that feels like you tried way harder than you actually did.
This is the soup I pull out when I want something that tastes like a cozy restaurant bowl… but I’m wearing leggings and answering emails with one hand. It’s rich without being fussy, packed with veggies, and those cheesy tortellini? Little edible hugs.
Table of Contents
Why You’ll Love This Slow Cooker Creamy Sausage & Tortellini Soup
- Set-it-and-forget-it comfort. Toss everything in, walk away, come back to a house that smells like you have your life together.
- Creamy without complicated. Evaporated milk or half-and-half makes it velvety, and a quick cornstarch slurry thickens it like magic.
- Picky-eater friendly. The tortellini and creamy broth tend to win over even the “soup is weird” crowd.
- Great for leftovers. It reheats beautifully (with one tiny trick I’ll tell you below).
Ingredients You’ll Need
Here’s what goes into this bowl of cozy goodness:
- 1 lb ground sausage (chicken, turkey, or beef)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 2 tsp bouillon (beef or chicken)
- 1/2 tsp salt (plus pepper to taste)
- 4 cups broth (beef, chicken, or veggie)
- 1/4 cup cornstarch + 1/4 cup water (slurry)
- 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
Optional but highly recommended: crusty bread for dunking. Because soup without dunking is like a phone without Wi-Fi—technically fine, emotionally lacking.
How to Make Slow Cooker Creamy Sausage & Tortellini Soup
1) Brown the sausage (quick but worth it)
In a skillet over medium heat, brown the sausage until cooked through. Drain excess grease if needed.
Why brown it first? Better flavor, better texture, and less “mysterious slow cooker floaties.” (Scientific term.)
2) Load up the slow cooker
Add the browned sausage to the slow cooker along with:
- onion, carrots, celery, garlic
- Italian seasoning, bouillon, salt
- broth
Give it a gentle stir.
3) Slow cook
- Low: 7–8 hours
- High: 4 hours
Your veggies should be tender and the broth should smell like an Italian grandma moved in.
4) Skim and thicken
Skim any fat from the top (especially if your sausage is on the richer side).
In a small bowl, whisk cornstarch with water until smooth. Stir it into the slow cooker.
Then whisk in the evaporated milk or half-and-half.
5) Add tortellini
Stir in the cheese tortellini, cover, and cook on HIGH for about 45 minutes, until the tortellini are tender and the soup thickens.
6) Add spinach
Stir in the baby spinach and let it wilt, about 5–10 minutes.
7) Finish with milk and adjust
Add 1 cup milk, then add more as needed until it’s as creamy as you like.
Taste and season with salt and pepper. Serve warm with crusty bread and prepare for compliments.
My Best Tips (So It Turns Out Perfect Every Time)
- Don’t skip the slurry. The cornstarch thickens the soup so it’s creamy, not watery.
- Half-and-half = richer; evaporated milk = classic creamy. Both work. Half-and-half feels more indulgent.
- Fresh vs. dried tortellini:
- Fresh cooks quicker and gets super tender.
- Dried may need the full 45 minutes (sometimes a bit more).
- Spinach goes in at the end. If you add it early, it turns into… green threads of regret.
- Leftovers thicken in the fridge. That’s normal! Just add a splash of broth or milk when reheating.
If your soup looks too thick the next day, don’t panic—it’s not ruined. It’s just “extra comfort” that needs a little liquid pep talk.
A Little Real-Life Story From My Kitchen
I first made this Slow Cooker Creamy Sausage & Tortellini Soup on one of those weeks where the to-do list had its own to-do list. You know the kind—laundry mountain, random school papers, “why is the dog barking?”… all of it.
I wanted something warm and filling that didn’t require me to stand at the stove while life happened around me. I tossed everything in the slow cooker, and when dinnertime rolled around, the kitchen smelled like a cozy hug. Everyone ate it. No complaints. No negotiating bites. I nearly cried into my bread (happy tears).
Easy Variations (Because Life Happens)
- Make it lighter: Use turkey or chicken sausage + evaporated milk instead of half-and-half.
- Make it heartier: Add a can of diced tomatoes (drained) or extra carrots and celery.
- Add heat: Use spicy sausage or a pinch of red pepper flakes.
- More protein: Stir in drained white beans during the last hour.
FAQs About Slow Cooker Creamy Sausage & Tortellini Soup
Can I use a different kind of sausage?
Absolutely. Chicken, turkey, beef—go with what you like. If it’s very lean, you may not need to skim fat at all.
Can I use frozen tortellini?
Yes! Add it the same way you would fresh or dried. It may need a little extra time—check for tenderness around the 45-minute mark.
How do I store leftovers?
Let the soup cool, then store in an airtight container in the fridge for 3–4 days.
Can I freeze this soup?
You can, but creamy soups sometimes change texture after freezing. If you plan to freeze it, I recommend freezing it before adding tortellini and dairy, then add those fresh when reheating for best results.
My soup got too thick—what do I do?
Easy fix: add a splash of broth or milk while warming it up until it’s creamy again.
Your Coziest Bowl Yet
If you’ve been craving a dinner that feels comforting and doesn’t ask much of you, Slow Cooker Creamy Sausage & Tortellini Soup is the answer. It’s warm, creamy, packed with flavor, and basically made for busy days when you still want something homemade.
Make it once, and I’m willing to bet it becomes part of your regular rotation—especially when the weather is chilly or your schedule is chaotic. And if you serve it with crusty bread? That’s not dinner… that’s therapy in a bowl.
Keep the Cozy Going: More Favorites to Try Next
- If you’re in a full-on “soup season” mood, you’ll probably love Creamy Italian Sausage Gnocchi Soup—it has that same rich, cozy vibe, just with pillowy gnocchi instead of tortellini.
- Want another warm bowl that feels like a hug (and still plays nice with busy weeknights)? Try Olive Garden Chicken Gnocchi Soup for that creamy, restaurant-style comfort at home.
- If you’re looking for a “dump-it-in-and-done” option for the next chilly night, bookmark Slow Cooker Chicken and Wild Rice Soup—it’s hearty, filling, and perfect for leftovers.
- And if you want a whole list of cozy bowls to rotate through, you’ll love 20 Crockpot Soup Recipes—because having choices is basically self-care.
⭐ Made this Slow Cooker Creamy Sausage & Tortellini Soup? I’d LOVE to hear what you thought! Please leave a quick review and tap your star rating (5 stars makes my day, but be honest—I can handle it ).
Slow Cooker Creamy Sausage & Tortellini Soup
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings 1x
Description
Slow Cooker Creamy Sausage & Tortellini Soup is a rich, comforting soup made with savory sausage, tender cheese tortellini, fresh spinach, and a creamy, flavorful broth. This easy slow cooker recipe is perfect for busy weeknights, chilly evenings, and cozy family dinners.
Ingredients
1 lb ground sausage (chicken, turkey, or beef)
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 (plus more to taste)
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)
Black pepper to taste
Instructions
Brown the sausage in a skillet over medium heat until fully cooked. Drain excess grease.
Add browned sausage, onion, carrots, celery, garlic, Italian seasoning, bouillon, salt, and broth to the slow cooker. Stir well.
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until vegetables are tender.
Skim any excess fat from the surface.
In a small bowl, whisk together cornstarch and water to create a slurry. Stir it into the soup.
Add evaporated milk or half-and-half and stir well.
Stir in tortellini. Cover and cook on HIGH for 45 minutes, or until tortellini is tender and soup thickens.
Add spinach and cook 5–10 minutes until wilted.
Stir in 1 cup milk, adding more if needed to reach your desired creamy consistency.
Season with salt and pepper to taste. Serve warm with crusty bread.
Notes
Fresh tortellini cooks slightly faster than dried.
Soup thickens as it sits; add extra milk or broth when reheating.
For a lighter version, use turkey sausage and evaporated milk.
For extra richness, use half-and-half instead of evaporated milk.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg