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–+ servings
Sausage and tortellini soup in a white bowl
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5 from 5 votes

Creamy Sausage Tortellini Soup in the Slow Cooker (GF)

This crockpot sausage tortellini soup is the kind of cozy dinner you crave when the temperature drops. Italian sausage gives the broth incredible flavor, the tortellini make it hearty and filling, and the creamy base pulls everything together in the most comforting way. It comes together quickly and can be made gluten-free or dairy-free with simple swaps.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 cups
Author: Mary Smith

Equipment

Ingredients

  • 1 lb mild Italian sausage use hot Italian sausage if preferred
  • ½ onion diced
  • 2 celery stalks diced
  • 2 large carrots peeled and diced
  • 3 cloves minced garlic
  • ¼ cup tomato paste
  • 6 cups chicken broth
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 16 oz gluten free tortellini I like the Taste Republic brand - any brand works!
  • 1 package Boursin Garlic & Herb Cheese sub 1 container Kite Hill chive cream cheese for dairy free
  • ¾ cup half & half sub original Nutpods for dairy free
  • 2 cups baby spinach roughly chopped
  • grated parmesan for serving, optional

Instructions

  • Heat a medium skillet over medium high heat. Add the sausage cook on medium heat until browned and cooked through, breaking up with a wooden spoon as it cooks. Alternatively, saute right in the crock pot if yours has that capability. 
  • Add the onion, celery, carrots, and garlic to the pan / pot with the sausage and saute for 3-4 minutes until softened and fragrant. Add the tomato paste and stir.
  • Add the mixture to the crock pot if not already sautéed in there. Pour in the chicken broth and add the salt, Italian seasoning, garlic powder, and onion powder.
  • Stir and cook on high for 2-3 hours or low for 4-6 hours. 
  • 30 minutes before you are ready to serve, turn the heat to high. Add in the frozen tortellini, Boursin cheese, and half and half. Stir until the cheese is melted. Cook on high for 10-15 minutes until the tortellini is cooked through and the soup is hot.
  • Add in the chopped spinach and stir 1-2 minutes until wilted.Serve with parmesan cheese and enjoy! 

Nutrition

Serving: 1cup | Calories: 580kcal | Carbohydrates: 42g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 102mg | Sodium: 2270mg | Potassium: 541mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4627IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 4mg