Tortellini Soup Slow Cooker: Imagine coming home after a long, chilly day to the aroma of a warm, comforting soup filling your kitchen. That’s the magic of this incredibly easy and satisfying recipe! Forget slaving over the stove; with just a few simple ingredients and your trusty slow cooker, you can have a hearty and delicious meal ready to enjoy whenever you are.
Tortellini soup, in its essence, is a celebration of Italian comfort food. While its exact origins are debated, the combination of pasta, broth, and savory fillings speaks to the resourcefulness and love of simple, flavorful ingredients that define Italian cuisine. It’s a dish that has evolved over generations, adapting to regional variations and personal preferences, but always retaining its core appeal.
What makes this Tortellini Soup Slow Cooker recipe so irresistible? It’s the perfect blend of tender, cheese-filled tortellini, a rich and flavorful broth, and the convenience of a hands-off cooking method. People adore this soup because it’s incredibly versatile you can customize it with your favorite vegetables, proteins, and herbs. Plus, the slow cooker does all the work, allowing the flavors to meld together beautifully, creating a depth of taste that’s simply unmatched. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, this recipe is sure to become a family favorite.
Ingredients:
- 1 (19-20 ounce) package of refrigerated cheese tortellini
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Preparing the Sausage and Vegetables:
- First, we need to brown the Italian sausage. In a large skillet over medium-high heat, crumble the sausage and cook until it’s browned and no longer pink. Make sure to break it up into small pieces as it cooks. Drain off any excess grease. This step is crucial for developing a rich, savory flavor in our soup.
- Once the sausage is browned, add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The onions will add a lovely sweetness to the soup.
- Next, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic is always a welcome addition to any soup!
Combining Ingredients in the Slow Cooker:
- Now, it’s time to transfer everything to the slow cooker. Add the browned sausage, cooked onion and garlic mixture, crushed tomatoes, tomato sauce, and chicken broth to the slow cooker.
- Stir in the dried basil, dried oregano, and red pepper flakes (if using). The herbs will infuse the soup with a wonderful Italian flavor. The red pepper flakes add a nice little kick, but feel free to omit them if you prefer a milder soup.
- Season with salt and pepper to taste. Remember that the sausage and chicken broth already contain some salt, so start with a small amount and adjust as needed.
- Give everything a good stir to combine all the ingredients.
Slow Cooking the Soup:
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. I usually prefer to cook it on low for a longer period for the best results.
- About 30 minutes before serving, stir in the cheese tortellini and heavy cream. The tortellini will cook quickly, and the heavy cream will add a richness and creaminess to the soup.
- Cover and continue to cook until the tortellini is tender and heated through, about 20-30 minutes. Be careful not to overcook the tortellini, as they can become mushy.
Serving the Tortellini Soup:
- Once the tortellini is cooked, give the soup one final stir.
- Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese. The fresh parsley adds a pop of color and freshness, while the Parmesan cheese adds a salty, savory flavor.
- Serve immediately and enjoy! This Tortellini Soup is perfect for a cozy night in or a comforting meal on a chilly day.
Tips and Variations:
- Vegetarian Option: To make this soup vegetarian, substitute the Italian sausage with plant-based sausage crumbles or add more vegetables like spinach, zucchini, or carrots.
- Add Vegetables: Feel free to add other vegetables to the soup, such as chopped carrots, celery, or bell peppers. Add them along with the onions in step 2.
- Spicy Kick: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Different Tortellini: You can use different types of tortellini, such as meat-filled or spinach and ricotta-filled.
- Cream Cheese: For an extra creamy soup, stir in a couple of tablespoons of cream cheese along with the heavy cream.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop. Note that the tortellini may become slightly softer after freezing and thawing.
- Broth Variations: While chicken broth is the standard, you can experiment with vegetable broth or even a combination of chicken and beef broth for a deeper flavor.
- Tomato Paste: For a richer tomato flavor, add 2 tablespoons of tomato paste along with the crushed tomatoes and tomato sauce. Cook the tomato paste with the onions and garlic for a few minutes to caramelize it slightly.
- Fresh Herbs: While dried herbs are convenient, using fresh herbs will elevate the flavor of the soup. If using fresh basil and oregano, add them towards the end of the cooking time to preserve their flavor. Use about 1 tablespoon of each, chopped.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Pair with a simple green salad for a complete meal.
- Garnish with a dollop of ricotta cheese for extra creaminess.
Slow Cooker Considerations:
- Slow Cooker Size: This recipe is best suited for a 6-quart or larger slow cooker. If using a smaller slow cooker, you may need to reduce the ingredients accordingly.
- Slow Cooker Temperature: Slow cookers can vary in temperature, so it’s important to monitor the soup during the cooking process. If the soup is simmering too vigorously on low, reduce the heat to warm.
- Adding Dairy: Adding dairy products like heavy cream too early in the slow cooking process can sometimes cause them to curdle. That’s why we add the heavy cream towards the end of the cooking time.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Protein: 25-35 grams
- Fat: 25-35 grams
- Carbohydrates: 30-40 grams
Why This Recipe Works:
This slow cooker tortellini soup recipe is a winner because it’s incredibly easy to make, packed with flavor, and customizable to your preferences. The slow cooker does all the work, allowing the flavors to meld together beautifully. The combination of Italian sausage, tomatoes, herbs, and cheese tortellini creates a comforting and satisfying soup that everyone will love. Plus, it’s a great way to use up leftover ingredients and create a delicious and hearty meal.
Troubleshooting:
- Soup is too thick: Add more chicken broth to thin it out.
- Soup is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Tortellini is overcooked: Be sure to add the tortellini only 30 minutes before serving and avoid overcooking.
- Soup is bland: Add more salt, pepper, or Italian seasoning to taste. You can also add a squeeze of lemon juice to brighten the flavors.
Conclusion:
This Tortellini Soup Slow Cooker recipe isn’t just another soup; it’s a warm hug in a bowl, a comforting symphony of flavors that practically begs to be made. Seriously, if you’re looking for a weeknight dinner that requires minimal effort but delivers maximum deliciousness, look no further. The creamy broth, the cheesy tortellini, the savory sausage it all comes together in a way that’s simply irresistible. I know I’ve made it sound amazing, but trust me, the taste is even better than I can describe!
Why is this a must-try? Because it’s incredibly easy. Dump everything in the slow cooker, set it, and forget it. You come home to a house filled with the aroma of a hearty, home-cooked meal. It’s also incredibly versatile. Don’t have sausage? Use ground beef or even shredded chicken. Want to add more veggies? Spinach, kale, or diced carrots would be fantastic additions. The possibilities are truly endless, making it a recipe you can adapt to your own tastes and preferences. Plus, let’s be honest, who doesn’t love tortellini? Those little pockets of cheesy goodness are the perfect complement to the rich and flavorful broth.
Speaking of serving, I love to top mine with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley or basil. A crusty loaf of bread for dipping is also a must! For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. And if you’re feeling extra fancy, a sprinkle of grated Parmesan cheese never hurts.
Here are a few variations to get you started:
Variations to Try:
* Vegetarian Delight: Omit the sausage and add extra vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth.
* Spicy Italian: Use spicy Italian sausage and add a can of diced tomatoes with green chilies.
* Creamy Tomato: Add a can of tomato soup or tomato paste for a richer, tomato-based flavor.
* Chicken Tortellini Soup: Substitute the sausage with pre-cooked shredded chicken or diced chicken breast.
I truly believe this Tortellini Soup Slow Cooker recipe will become a staple in your household, just as it has in mine. It’s the perfect solution for busy weeknights, chilly days, or anytime you’re craving a comforting and satisfying meal.
So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get cooking! I’m confident you’ll love this recipe as much as I do. And please, don’t be shy! I’d absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments below! Let’s create a community of soup lovers and inspire each other with our culinary creations. Happy cooking, and I can’t wait to see what you come up with! I’m sure you will find that this is the best tortellini soup you have ever made.
Tortellini Soup Slow Cooker: Easy & Delicious Recipe
Comforting and flavorful slow cooker tortellini soup with Italian sausage, tomatoes, and creamy broth. A hearty and easy meal perfect for a cozy night.
Ingredients
- 1 (19-20 ounce) package of refrigerated cheese tortellini
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble the Italian sausage and cook until browned. Drain off any excess grease.
- Sauté Onion: Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Combine in Slow Cooker: Transfer the browned sausage, cooked onion and garlic mixture, crushed tomatoes, tomato sauce, and chicken broth to the slow cooker.
- Add Herbs and Seasoning: Stir in the dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- Combine: Give everything a good stir to combine all the ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Add Tortellini and Cream: About 30 minutes before serving, stir in the cheese tortellini and heavy cream.
- Cook Tortellini: Cover and continue to cook until the tortellini is tender and heated through, about 20-30 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese. Serve immediately.
Notes
- Vegetarian Option: Substitute the Italian sausage with plant-based sausage crumbles or add more vegetables like spinach, zucchini, or carrots.
- Add Vegetables: Feel free to add other vegetables to the soup, such as chopped carrots, celery, or bell peppers. Add them along with the onions in step 2.
- Spicy Kick: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Different Tortellini: You can use different types of tortellini, such as meat-filled or spinach and ricotta-filled.
- Cream Cheese: For an extra creamy soup, stir in a couple of tablespoons of cream cheese along with the heavy cream.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop. Note that the tortellini may become slightly softer after freezing and thawing.
- Broth Variations: While chicken broth is the standard, you can experiment with vegetable broth or even a combination of chicken and beef broth for a deeper flavor.
- Tomato Paste: For a richer tomato flavor, add 2 tablespoons of tomato paste along with the crushed tomatoes and tomato sauce. Cook the tomato paste with the onions and garlic for a few minutes to caramelize it slightly.
- Fresh Herbs: While dried herbs are convenient, using fresh herbs will elevate the flavor of the soup. If using fresh basil and oregano, add them towards the end of the cooking time to preserve their flavor. Use about 1 tablespoon of each, chopped.
- Slow Cooker Size: This recipe is best suited for a 6-quart or larger slow cooker. If using a smaller slow cooker, you may need to reduce the ingredients accordingly.
- Slow Cooker Temperature: Slow cookers can vary in temperature, so it’s important to monitor the soup during the cooking process. If the soup is simmering too vigorously on low, reduce the heat to warm.
- Adding Dairy: Adding dairy products like heavy cream too early in the slow cooking process can sometimes cause them to curdle. That’s why we add the heavy cream towards the end of the cooking time.
- Soup is too thick: Add more chicken broth to thin it out.
- Soup is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Tortellini is overcooked: Be sure to add the tortellini only 30 minutes before serving and avoid overcooking.
- Soup is bland: Add more salt, pepper, or Italian seasoning to taste. You can also add a squeeze of lemon juice to brighten the flavors.
