Description
A comforting and hearty Slow Cooker Tomato Tortellini Soup featuring savory Italian sausage, tender cheese tortellini, and a creamy tomato base enriched with chive and onion cream cheese. This easy-to-make soup is perfect for a cozy meal, combining rich flavors developed over slow cooking for 6 hours and a quick finish with tortellini in the last 30 minutes.
Ingredients
Scale
Meat
- 1 lb Italian sausage (casings removed)
Broth and Tomatoes
- 1 (32 oz) container chicken broth
- 1 (28 oz) can petite diced tomatoes
- 2 (10.5 oz) cans tomato soup
Dairy
- 2 (8 oz) containers chive and onion cream cheese spread (softened)
Pasta
- 1 (18 oz) package refrigerated cheese tortellini (uncooked)
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and completely cooked through with no pink remaining. Drain any excess fat and transfer the cooked sausage into the slow cooker.
- Add the Base Ingredients: Pour in the chicken broth, petite diced tomatoes (with their juices), and tomato soup into the slow cooker with the sausage. Stir gently to combine. Cover the slow cooker and cook on LOW for 6 to 8 hours to allow flavors to meld fully.
- Add the Cream Cheese and Tortellini: About 15 to 30 minutes before serving, stir in the softened chive and onion cream cheese spread until it melts smoothly into the soup, creating a creamy texture. Add the uncooked cheese tortellini to the slow cooker and cover again. Cook on HIGH for 15 to 30 minutes, or until the tortellini are tender and cooked through.
- Serve: Once the tortellini are cooked, ladle the hot soup into bowls and serve immediately. Enjoy the warm, comforting flavors of this slow cooker tomato tortellini soup.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage or additional vegetables.
- If you prefer a thicker soup, you can reduce the chicken broth quantity to 24 oz.
- Softening the cream cheese before adding helps it melt evenly and prevents lumps.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
