Slow Cooker Creamy Tortellini Soup
Ingredients
- 1 pound ground Italian sausage
browned*, 500 g
- 1 onion
chopped
- 2 large carrots
chopped
- 2 stalks celery
chopped
- 4 cloves garlic
minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder
or chicken
- 1/2 teaspoon salt
- 4 cups beef broth
or chicken or vegetable broth -- I use low sodium
- 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
- 36 ounces evaporated milk or half and half
- 12 ounce packet three cheese tortellini
I used dried not fresh; choose any flavour you like
- 5 cups fresh baby spinach
- 1 cup milk
Directions
- 1
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- 2
Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
- 3
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
- 4
Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
- 5
Serve with crusty warmed bread
Slow Cooker Creamy Tortellini Soup
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About this Recipe
Imagine a hearty, comforting soup that practically makes itself. This Slow Cooker Creamy Tortellini Soup delivers rich flavors with minimal fuss, perfect for a cozy weeknight dinner that feels both satisfying and special. You’ll love how easily this meal comes together, leaving you free to enjoy its warmth.
The beauty of this recipe lies in the slow cooker, which coaxes deep, harmonious flavors from the aromatic vegetables and savory Italian sausage over hours. Adding evaporated milk or half and half, along with tender tortellini, towards the end ensures a wonderfully creamy texture and perfectly cooked pasta, avoiding any mushiness.
What to Expect You can anticipate a deeply savory soup with a luxurious, velvety texture that clings to every ingredient. Each spoonful offers tender bits of ground meat and softened vegetables like carrots, celery, and onion, alongside plump, cheesy tortellini that stay delightfully al dente. The Italian seasoning and beef bouillon create a robust flavor base, while fresh baby spinach adds a welcome touch of color and earthy balance, making this a truly satisfying meal that warms you from the inside out.
Customization & Variations Feel free to make this creamy tortellini soup your own. Instead of ground Italian sausage, you can easily use ground chicken, turkey, or beef. For the liquid base, beef broth, chicken broth, or even vegetable broth all work beautifully – opting for low-sodium broth allows you to control the seasoning. If evaporated milk isn't on hand, half and half is a perfect substitute, and you can choose any flavor of dried tortellini you enjoy.
Serving & Context This comforting Slow Cooker Creamy Tortellini Soup is ideal for chilly evenings, busy weeknights, or sharing with loved ones. Serve it with a crusty loaf of bread for dipping, or a simple green salad for a complete and hearty meal.