Crockpot Tortellini Soup

This slow cooker recipe brings together tender cheese tortellini, savory Italian sausage, and a rich, creamy tomato broth for the ultimate comforting meal. It’s designed for ease and packed with flavor!

Equipment Needed

• 6-quart Slow Cooker (Crock-Pot)
• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula

Ingredients

• 2 tablespoons olive oil
• 1 small sweet onion finely diced (approx. 1-1/2 cups)
• 2 to 3 large carrots peeled and diced (approx. 1-1/4 cups)
• 1 pound (16-ounces) ground Italian sausage (mild or hot, to your taste)
• Salt and freshly ground black pepper for seasoning
• 1 tablespoon minced garlic
• 1 can (6-ounces) tomato paste
• 1/2 cup all-purpose flour
• 2 containers (32-ounces each) chicken broth (total of 64 ounces)
• 1 teaspoon Italian seasoning
• 1 teaspoon fennel seed crushed (see Note 1)
• 1 (18-ounces) package cheese tortellini refrigerated (see Note 2 for best results)
• 2 cups heavy cream
• 1 bunch kale finely chopped, tough stems removed (about 3 cups)
• Freshly grated Parmesan cheese optional, for serving

Instructions

1. Step 1: Sauté Aromatics and Brown Sausage: Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the finely diced onion and carrots to the hot oil. Cook, stirring occasionally, until the vegetables soften and begin to turn golden, which typically takes about 5 minutes. This step is crucial for building a deep flavor base. Once golden, push the cooked vegetables to the edges of the pan to create space in the center. Add the ground Italian sausage to the open area of the pan. Allow the sausage to sear undisturbed for about 1 minute per side to develop a rich, flavorful crust, then use a spoon or spatula to break it apart into smaller pieces. Continue cooking the sausage until it is fully browned and no longer pink. Once browned, stir the sautéed vegetables back into the sausage mixture. Season the entire mixture with ½ teaspoon each of salt and freshly ground black pepper, or adjust to your personal taste.

2. Step 2: Develop the Flavor Base: Reduce the heat to medium-low if necessary to prevent burning. Stir the minced garlic and the entire can of tomato paste into the sausage and vegetable mixture. Cook, stirring frequently, for an additional 3–5 minutes. During this cooking time, the tomato paste will undergo a transformation: it will darken in color and become incredibly fragrant, indicating that its sweet and concentrated flavors are intensifying and developing beautifully. This step deepens the savory notes of the soup significantly.

3. Step 3: Create a Roux for Thickening: Evenly sprinkle the all-purpose flour over the cooked sausage and vegetable mixture in the pan. Stir constantly for 1 minute, ensuring the flour is thoroughly incorporated and cooks out any raw flour taste. This brief cooking time is essential. Slowly begin to add 1 cup of chicken broth to the pan, stirring continuously and vigorously. Keep stirring until the mixture thickens into a smooth, cohesive base and any bits stuck to the bottom of the pan are released. This creates a foundational roux that will give your soup its luxurious texture.

4. Step 4: Begin Slow Cooking: Carefully transfer the entire contents of your skillet – the sautéed sausage, vegetables, and thickened broth base – into your 6-quart Crock-Pot. Pour in the remaining chicken broth, add the Italian seasoning, and sprinkle in the crushed fennel seed. Stir all the ingredients together well to ensure they are evenly combined. Place the lid securely on the slow cooker. Cook the soup on the LOW setting for 6–7 hours, or if you’re short on time, cook on the HIGH setting for 3–4 hours. This slow cooking period allows all the flavors to meld, deepen, and infuse perfectly.

5. Step 5: Finish with Tortellini, Kale, and Cream: Once the initial slow cooking time is complete, carefully remove the lid from your Crock-Pot. Stir in the refrigerated cheese tortellini, the finely chopped kale (remembering to remove tough stems), and the heavy cream. Gently combine all these new additions into the hot soup. Replace the lid on the slow cooker and continue to cook on the HIGH setting for an additional 20 minutes. Cook until the tortellini is tender and cooked through (but not mushy), and the kale has softened and wilted into the broth. Before serving, taste the soup and adjust the seasoning with additional salt and pepper as needed to achieve your perfect balance of flavors.

6. Step 6: Serve and Enjoy: Ladle generous portions of the hot Crockpot Tortellini Soup into individual serving bowls. For an extra touch of richness and authentic Italian flavor, garnish with a sprinkle of freshly grated Parmesan cheese, if desired. Serve immediately and relish every spoonful of this incredibly comforting and satisfying meal!

Recipe Notes for Success

1. Note 1 (Crushing Fennel Seed): To truly unlock the aromatic oils and full flavor of fennel seeds, it’s best to crush them just before use. You can easily do this by placing 1 teaspoon of fennel seeds into a small plastic bag (such as a Ziploc bag) or between two sheets of parchment paper. Then, use a meat mallet, the bottom of a heavy frying pan, or a rolling pin to gently press and crush the seeds until they are mostly powdered. A dedicated spice or nut grinder also works exceptionally well for this task.

2. Note 2 (Choosing Your Tortellini): The type of tortellini you use makes a significant difference in the final texture of your soup. For the best results – tender pasta that holds its shape and doesn’t become mushy – always opt for good-quality, fresh refrigerated tortellini. Avoid using frozen tortellini, as it tends to break down more easily and can alter the soup’s texture. Many home cooks, including myself, find Giovanni Rana’s 5-Cheese tortellini to be an excellent choice for its superior flavor and consistent texture.

Approximate Nutrition Information Per Serving

Nutrition information presented here is an automatic calculation based on general ingredient values and should be considered an approximation only. Individual results may vary significantly based on specific brands, ingredient substitutions, and preparation methods.

Delicious Flavor Variations & Customizations

This Crockpot Tortellini Soup recipe is wonderfully adaptable, allowing you to tailor it to your personal taste and dietary preferences. Here are some fantastic ideas to experiment with:

• Make it Spicy: If you love a little heat, easily transform this into a spicy tortellini soup. Use hot Italian sausage instead of mild. Alternatively, sprinkle in red pepper flakes along with the Italian seasoning, or add a pinch at the very end to individual bowls for adjustable spice levels.
• Add More Veggies: Boost the nutritional content and add more texture by incorporating additional vegetables. Sliced mushrooms, diced bell peppers (red, yellow, or orange for color), or chopped celery can be sautéed with the onion and carrots. For more greens, consider stirring in baby spinach or chard along with the kale.
• Vegetarian Option: To make this soup vegetarian, simply omit the Italian sausage. Instead, sauté a plant-based ground crumble or extra vegetables like zucchini and mushrooms. Ensure you use vegetable broth instead of chicken broth. For added protein and heartiness, a can of drained and rinsed cannellini beans or chickpeas would be an excellent addition.
• Enhance the Creaminess: For an even richer, more decadent soup, you can add an extra half-cup of heavy cream, or stir in a tablespoon of cream cheese along with the heavy cream at the end.
• Smoky Flavor: A pinch of smoked paprika or a dash of liquid smoke can add a subtle smoky depth, complementing the sausage beautifully.

Smart Storage & Reheating: Keep Tortellini from Bloating!

One of the most common challenges with pasta soups, especially those with delicate tortellini, is that the pasta tends to absorb excess liquid and become mushy or “bloated” when stored with the broth. To ensure your Crockpot Tortellini Soup remains delicious and retains its perfect texture even as leftovers, follow these simple storage and reheating strategies:

1. Remove Tortellini for Storage: This is the most critical step! Before storing any leftover soup, use a slotted spoon or a wire skimmer to carefully remove all the tortellini from the soup broth.
2. Store Separately: Place the cooked tortellini in one airtight container. Transfer the remaining soup broth, containing the sausage, vegetables, and kale, into a separate airtight container.
3. Refrigerate Promptly: Store both containers in the refrigerator. The soup and tortellini will keep well for 3–4 days.
4. Reheat Smartly: When you’re ready to enjoy your leftovers, reheat the soup broth in a saucepan on the stovetop over medium heat, or in the microwave, until it’s hot and gently simmering. Once the broth is thoroughly heated, add the reserved, cold tortellini directly into the hot broth. Stir gently for just 1-2 minutes, allowing the pasta to warm through without overcooking or absorbing too much additional liquid. This method ensures your tortellini remains tender, cheesy, and perfectly al dente, just as it was when first cooked.