Description
A rich and comforting Slow Cooker Tomato Tortellini Soup featuring savory Italian sausage, creamy tomato broth, and tender cheese tortellini, perfect for a hearty family meal with minimal prep and slow cooked to perfection.
Ingredients
Scale
Meat
- 1 lb Italian sausage (casings removed)
Broth and Soup
- 1 (32-oz) container chicken broth
- 2 (10.5-oz) cans tomato soup
Tomatoes
- 1 (28-oz) can petite diced tomatoes
Dairy and Cheese
- 2 (8-oz) containers chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
Instructions
- Brown the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and no longer pink, breaking it up as it cooks. Once thoroughly cooked, transfer the sausage to a 6-quart slow cooker.
- Add Broth and Tomatoes: Pour the chicken broth, petite diced tomatoes with their juice, and tomato soup over the cooked sausage in the slow cooker. Stir to combine, cover, and cook the mixture on LOW for 6 to 8 hours to develop rich flavors.
- Incorporate Cream Cheese and Tortellini: After slow cooking, stir in the softened chive and onion cream cheese spread until well blended into the soup. Add the uncooked cheese tortellini, cover again, and increase the slow cooker to HIGH. Cook for an additional 15 to 30 minutes until the tortellini are tender and fully cooked.
Notes
- Using soft cream cheese helps it melt smoothly into the soup, creating a creamy texture.
- Refrigerated cheese tortellini cooks quickly; avoid overcooking to maintain texture.
- You can substitute turkey sausage for a leaner option.
- For a vegetarian version, omit sausage and use vegetable broth.
- This soup freezes well; reheat gently on stovetop or microwave.
