When the chill of winter settles in, there’s nothing quite like wrapping your hands around a warm, creamy bowl of soup to thaw you from the inside out. This Slow Cooker Creamy Sausage & Tortellini Soup is exactly that cozy comfort we all crave—packed with tender sausage, fresh veggies, and those perfectly pillowy tortellini that make every bite a dream.
Living here in North Carolina, where this winter has been chillier than usual (and I’m loving every brisk moment), this soup was the perfect excuse to fire up the crock pot. The best part? I could run errands and get work done while the crock pot did all the magic. Served with crusty bread and enjoyed again for days, this recipe earned a solid 9.5 on my personal scale—and it’s definitely a keeper for my kitchen rotation. Cozy up with a bowl and let this soup warm your soul!
I love pairing my meals with the perfect wine, and this creamy tortellini soup is no exception. I chose a buttery Chardonnay to accompany my meal, which beautifully complements the richness of the soup. For dishes like this, wines with high acidity—such as a crisp, mineral-driven Chablis—also work wonderfully to balance the creaminess. Other excellent choices include a citrusy Sauvignon Blanc, an herbal Pinot Grigio, or a light-bodied red to enhance the savory flavors.
Creamy Sausage and Tortellini Soup
Ingredients
- 1 pound Ground sausage browned and drained.
- 1 Onion chopped
- 2 Carrots chopped
- 2 Celery stalks chopped
- 2-4 Garlic cloves minced I added 2
- 1 Tablespoon Italian seasoning
- 2 Teaspoons Beef or chicken bouillon One bouillon cube is equal to one teaspoon of the powdered bouillon
- 1/2 Teaspoon Salt
- 4 Cups Broth, I used chicken broth you can use chicken, beef or veg broth
- 1/4 Cup Cornstarch dissolved in 1/4 cup of water
- 36 oz Half and half
- 12 oz Packet of cheese tortellini
- 5 Cups Baby Spinach
- 1 Cup Milk As needed for soup consistency
Instructions
- Add browned sausage, veggies, seasonings and broth to slow cooker.
- Cook on low 7-8 hrs or high 4 hrs.
- Skim any fat from top. Whisk in cornstarch slurry and milk/half-and-half.
- Add tortellini, cover and cook on high 45 mins until thickened.
- Stir in spinach until wilted, about 5-10 mins.
- Add 1 cup milk, plus more as needed for desired creamy consistency. (I did not have to add any extra milk)
- Season with salt and pepper to taste. (I did not have to add any extra salt and pepper)
- Serve warm with crusty bread.
Notes
I hope you enjoy this delicious Slow Cooker Creamy Sausage & Tortellini Soup. If you decide to make it, I’d love to hear what you think! And what’s your favorite winter soup? I’d really enjoy knowing your top picks.
Enjoy Your World!
KathieyV