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Slow Cooker Tortellini & Sausage Soup

Slow Cooker Tortellini & Sausage Soup

This Slow Cooker Tortellini & Sausage Soup is your new go-to for a comforting and incredibly easy weeknight meal. It’s packed with flavor and requires minimal effort, making it perfect for busy families and anyone craving a hearty, satisfying dish without the fuss.
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Prep Time 15 minutes
Cook Time 4 minutes
Tortellini cook time 30 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 15 ounce can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 9 ounce package refrigerated cheese tortellini
  • 1/4 cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving optional

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound Italian sausage (mild or spicy), casings removed
  2. Add the chopped onion, carrots, and celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 large onion, chopped, 2 carrots, peeled and chopped, 2 celery stalks, chopped, 2 cloves garlic, minced
  3. Transfer the browned sausage and the sautéed vegetables to your slow cooker.
  4. Pour in the chicken broth and add the undrained diced tomatoes. Stir in the Italian seasoning, salt, and pepper.
    8 cups chicken broth, 1 15 ounce can diced tomatoes, undrained, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded beautifully.
  6. About 20-30 minutes before you're ready to serve, stir in the refrigerated tortellini. Cook until the tortellini are tender and plump, according to package directions. Be careful not to overcook them, as they can become mushy.
    1 9 ounce package refrigerated cheese tortellini
  7. Ladle the hot soup into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
    1/4 cup chopped fresh parsley, for garnish, Grated Parmesan cheese, for serving

Notes

For best results when reheating from frozen, cook tortellini separately and add just before serving.