There’s just something about a slow cooker meal that instantly makes life feel a little easier especially on busy days when you know dinner needs to be handled, but energy is running low. This Crockpot Tortellini Soup is one of those recipes that does all the heavy lifting for you while filling your house with the coziest smells.
It’s rich without being heavy, hearty enough to be a full meal, and flexible depending on what you have on hand. Whether you use ground chicken or sausage, this soup comes together with simple pantry staples and finishes with tender cheese tortellini and spinach stirred in right at the end. The result is a creamy, comforting soup that feels like something you’d order at a restaurant but made right at home.
This is also one of my favorite meals for stretching ingredients and leftovers. A bowl on night one, leftovers for lunch the next day, and zero complaints from the family. It’s warm, filling, and exactly the kind of dinner you want when the weather cools down or schedules get hectic.
If you’re looking for a low-effort, high-reward crockpot meal, this tortellini soup deserves a spot in your rotation.
✅ Quick Tip: Warming the cream first helps prevent curdling.
This Crockpot Tortellini Soup is rich, comforting, and incredibly easy made with sausage or ground chicken, tender cheese tortellini, and spinach in a creamy tomato broth. Perfect for busy weeknights and meal prep.
Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, 3-4 minutes.
Add the ground chicken or sausage, garlic, salt, pepper, and 1 teaspoon Italian seasoning. Cook, breaking the meat apart, until browned.
Transfer the mixture to a 6-quart slow cooker. Add the diced tomatoes, tomato sauce or passata, 2 teaspoons Italian seasoning, and chicken stock. Stir well.
Cover and cook on high for 2-3 hours, or on low for 6 hours.
Warm the heavy cream until just heated through (do not boil). Stir the cream, tortellini, and spinach into the soup, making sure the pasta is submerged in broth.
Cover and cook on high for 20–30 minutes, until the tortellini is tender.
Taste and adjust seasoning as needed. Serve warm, garnished with grated Parmesan.
Half-and-half can replace heavy cream if needed.
Use Italian sausage for extra flavor or ground chicken for a lighter option.
Frozen spinach works - just thaw and squeeze out excess liquid.
