Why This Soup Feels Like Home
- It’s a true 'set it and forget it' meal, which is such a gift on busy days.
- The creamy tomato broth is just so rich and comforting.
- It's a complete meal in one pot. So simple.
- The whole family loves it. Even the little ones.
- Leftovers are somehow even more delicious the next day.
- That smell when you walk in the door… it’s the best.
Wow, this soup is a game-changer for our weeknights. My entire family, including my picky eaters, asked for seconds. It was so easy to put together, and the flavor is just incredible. It tastes like it simmered on the stove all day, but with none of the work. This is definitely going into our regular rotation!
Essential Ingredient Guide
- Beef Sausage: I like to use a mild beef sausage so the flavor is savory but not too spicy for the kids. Breaking it up while it browns gives the soup a wonderful, hearty texture.
- Refrigerated Cheese Tortellini: Fresh, refrigerated tortellini is the key here. It cooks up so quickly right in the crockpot and becomes these perfect, tender little pillows. Don't add them until the end, or they'll get mushy.
- Heavy Cream: This is what gives the soup its beautiful, velvety finish. A little goes a long way to turn a simple tomato broth into something luxurious. It balances the acidity of the tomatoes perfectly.
- Fresh Spinach: I love stirring in fresh spinach right at the end. It wilts down in minutes and adds a touch of green and some lovely nutrients without overpowering the dish.
Complete Cooking Process
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Creating the Flavor Base:
- First, we build the flavor. Brown the beef sausage with the onion in a skillet. This simple step is so important—it creates a deep, savory foundation that canned ingredients just can't replicate.
- Once it’s fragrant, add the garlic for just a minute. You just want to wake it up.
- Then, everything goes into the crockpot. The sausage mixture, the broths, the tomatoes, the seasonings. Give it a gentle stir.
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The Slow Simmer:
- Now for the easy part. Put the lid on and walk away. Let the slow cooker do all the work, melding those flavors together for hours.
- Your house will start to smell amazing. It’s the best kind of anticipation.
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The Finishing Touches:
- About 20 minutes before you're ready to eat, it's time to finish it up.
- Stir in the heavy cream to make it rich and luscious, then add the tortellini.
- Once the tortellini is tender, turn off the heat and stir in the spinach and parmesan. They just need a minute to wilt and melt.
- That's it. A beautiful, homemade soup, ready for the table.
A Few Common Questions
→ Can I use frozen tortellini instead of refrigerated?
Yes, you can. You may need to add about 10-15 minutes to the cooking time at the end. Just cook until they are tender.
→ Could I make this on the stovetop?
Absolutely. Just follow the same steps in a large Dutch oven or pot. After you add the broth and tomatoes, let it simmer for about 30 minutes before adding the cream and tortellini.
→ What if I don't have beef sausage?
Turkey or chicken sausage would be a wonderful substitute. Just choose a mild or sweet variety to keep the flavor profile similar.
→ How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will soak up some of the broth, so you may want to add a splash of broth when reheating.
Chef's Tips
Feel free to use your favorite kind of cheese tortellini—three cheese or spinach and ricotta are both wonderful here.,If you prefer a chunkier soup, use two cans of diced tomatoes instead of one crushed and one diced.
Crockpot Beef Sausage & Tortellini Soup
Enjoy crockpot beef sausage and tortellini soup for an easy, creamy dinner! Simple to make and perfect for a cozy night. Try it tonight!
Timing
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup
- 01 1 lb mild beef sausage, casings removed
- 02 1 large yellow onion, diced
- 03 3 cloves garlic, minced
- 04 4 cups beef broth
- 05 1 (28-ounce) can crushed tomatoes
- 06 1 (15-ounce) can diced tomatoes, undrained
- 07 2 teaspoons Italian seasoning
- 08 1/2 teaspoon salt
- 09 1/4 teaspoon black pepper
For Finishing
- 01 1 (16-ounce) package refrigerated cheese tortellini
- 02 1 cup heavy cream
- 03 4 cups fresh spinach
- 04 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
In a large skillet over medium-high heat, cook the beef sausage and diced onion until the sausage is browned and crumbled. Drain any excess grease. Add the minced garlic and cook for another minute until fragrant.
Transfer the sausage mixture to a 6-quart slow cooker. Stir in the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, salt, and pepper.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
About 20-30 minutes before serving, stir in the refrigerated tortellini and the heavy cream.
Cover and continue to cook on HIGH until the tortellini are tender and cooked through, about 15-20 minutes.
Stir in the fresh spinach and Parmesan cheese. Let it sit for a few minutes until the spinach is wilted.
Taste and adjust seasonings if needed. Ladle into bowls and serve warm with an extra sprinkle of Parmesan cheese.
Notes & Tips
- 1 Feel free to use your favorite kind of cheese tortellini—three cheese or spinach and ricotta are both wonderful here.
- 2 If you prefer a chunkier soup, use two cans of diced tomatoes instead of one crushed and one diced.
Tools You'll Need
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6-quart slow cooker (or larger)
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Large skillet
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Wooden spoon or spatula
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Ladle
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Knife and cutting board
Must-Know Tips
- Always brown your sausage and onions first. It adds a layer of flavor you don't want to miss.
- Don’t add the tortellini and cream until the last 30 minutes of cooking to prevent them from becoming mushy or curdling.
- Use freshly grated Parmesan. It melts so much better than the pre-shredded kind.
- Feel free to sneak in other veggies like chopped carrots or celery with the onions for extra nutrition.
Professional Secrets
- A pinch of nutmeg added with the Italian seasoning really enhances the creamy flavors in the soup.
- Finish each bowl with a drizzle of good quality extra virgin olive oil and some fresh basil leaves for a brighter, restaurant-quality touch.
- If your soup seems too thick, you can always thin it out with a little extra beef broth at the end.
- For a bit of warmth, add a small pinch of red pepper flakes when you brown the sausage.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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