If we’re being honest, I made this Slow Cooker Tortellini & Sausage Soup (Super Creamy & Delish!) last weekend mostly because the weather was the kind of cold that gets into your bones, reminds you that yes, soup can be a personality trait, and I flat out refused to leave the house for groceries. (Probably should add: it did not disappoint.)
First time I made this, I was juggling a misbehaving puppy and a toddler painting her face with yogurt—so it’s basically designed for chaos-friendly cooking. Anyway, soup night is sacred in my house, and even though my husband claims he’s not into “creamy things,” he goes for seconds every single time. So. There you go.

So, Why Is This Soup So Addictive?

I make this when I don’t want to babysit dinner—or when I need something cozy but can’t quite face the mountain of prep that comes with other soups (looking at you, French onion). My family goes a bit bonkers for it because it’s got cheese tortellini (duh), but also because the broth turns, well, dreamy, and honestly, who can resist sausage? One time, I tried making it with chicken sausage to “healthify” things, and my kid asked if I’d made actual soup or just fancy water. Lesson learned. And, oh, if it looks a little gloopy halfway through, just trust the process. It sorts itself out (like most things).

What You Need (Plus Some Ideas for Swaps)

1 pound Italian sausage (sweet or hot – or, in a pinch, I’ve used ground turkey or even those hunky veggie sausages from Trader Joe’s. S’okay!)
4 cups chicken broth (My grandmother swore by homemade stock, but honestly, boxed works fine. I once used veggie stock and nobody noticed.)
2 cans of diced tomatoes (fire-roasted is my go-to, but regular or a jar of passata works if necessary)
1 small onion, chopped (I sometimes use pre-diced frozen onion—lazy, but efficient)
3 to 4 garlic cloves, minced (Or a couple huge spoonfuls of that jarred stuff. Don’t judge.)
2 teaspoons Italian seasoning (if you don’t have this, mix whatever oregano, basil, thyme you find at the back of your cupboard)
1 (8 oz) package cream cheese, cubed (Full-fat, low-fat, maybe even mascarpone—nobody will audit you)
1 (20 oz) package cheese tortellini, refrigerated or frozen (Dried will work but needs longer to cook—and might go a little mushy, not gonna lie)
3 cups baby spinach (Don’t have it? Rip up some kale or even a bit of chard, or skip it. No drama.)
Salt and pepper, to taste
Optional: Sprinkle parmesan on top; a splash of red pepper flakes if you’re feeling bold.

Slow Cooker Tortellini & Sausage Soup (Super Creamy & Delish!)

Here’s How You Make It

Brown the sausage in a pan—just crumble it up (sometimes I skip this step if I’m feeling truly rebellious, but you get less flavor if you do). Drain if needed and toss into your slow cooker.
Add in the chopped onion, garlic, diced tomatoes, chicken broth, Italian seasoning, a pinch of salt and pepper. Give everything a stir. If it looks questionable at this stage, don’t worry—it always comes together. And this is where I tend to sneak a tiny taste (just checking flavor, officer).
Cover and cook on LOW for 4-6 hours or HIGH for about 2-3. Don’t stress if you go a bit over. It’s very forgiving.
After it’s had a good long simmer, plop in the cream cheese squares. I kind of scatter them around so they melt faster—sometimes I even nudge them midway (I used to just dump the block in but then it was just white lumps in soup. Bleh.) Stir gently and let melt. If it looks weirdly grainy, keep stirring—it’ll smooth out.
Toss in the tortellini. If they’re frozen, straight from the bag is fine. Cook on HIGH for about 15 to 20 minutes (dried might need 25ish), until they float and look puffy. Don’t overdo it! Mushy pasta makes me sad.
Add the spinach at the end—just stir it in. It’ll wilt in a minute or two. Taste, add more salt, pepper, or a dash of lemon juice if it needs a lift.
Serve in big old bowls. Or mugs, if you’re like me and prefer pretending soup is a beverage some days. Slam some parmesan or chili flakes on top for max comfort.

Some Notes I Wish I’d Known the First Time

Don’t dump the cream cheese in cold and expect it to instantly blend. I did that once, and had…soup islands? Kind of a mess.
Dried tortellini works if you’re desperate, but it’s really never as good as the fresh stuff (I suspect it’s a texture thing).
This freezes…eh, only okay. The pasta gets smooshy. Best eaten fresh or stashed in the fridge for a day or two max.
I find it actually tastes unexpectedly better the following day, kind of like all the flavors became mates overnight?

Variations I’ve Tried—Some Worked, Some Didn’t

Swapped cream cheese for a splash of heavy cream—result was less thick, but still yummy (my mother-in-law prefers it, who knew?)
Added bits of chopped zucchini and carrot, which added color and passed the “eat your vegetables” test with my skeptical six-year-old.
Tried with meatballs instead of sausage—honestly, not my finest hour. Texture felt odd, and the whole soup got a bit greasy. Stick with sausage if you can.
Spicy Italian sausage is a game-changer if you like a bit more zip.

Do You Need Fancy Equipment? (Spoiler: Not Really)

Just a good old slow-cooker, nothing fussy. If you don’t have one, you could technically simmer the whole thing on the stove for a couple of hours—it works, but you gotta hover a bit more. I used my ancient Crock Pot from a yard sale for years, so no need for something snazzy. (In a pinch, my friend swears by the Instant Pot on slow-cook mode, but honestly, I can’t taste the diff.)

How to Store It (Or Just Eat It All In One Go Like We Do)

Fridge: Airtight container, up to 2-3 days. Though, honestly, in my house it never lasts more than a day!
Freezer: Only if you must. Heads up: tortellini turns a bit soggy. If you’re planning to freeze, leave out the pasta and add fresh cooked tortellini when reheating.
Microwave reheat works fine, but the soup will need a stir—cream soups always split a bit.

How I Like to Serve This (AKA: Bread Is Mandatory)

We serve giant ladlefuls with crusty bread (seriously, you need bread). Occasionally, I’ll make a simple salad—like, those bagged Caesar kits are a massive time-saver. My sister dunks Ritz crackers in hers. No judgment. And if you want to get extra-fancy, hit it with a little drizzle of olive oil. (I saw this in a video from Pro Home Cooks and now I can’t stop.)

Pro Tips I Had to Learn the Hard Way

Don’t rush the cream cheese—let it get soft before you add, or you’ll be fishing out cheese pebbles. I once microwaved mine to speed things up but ended up with a weird flavor, so…just patience, yeah?
Check the salt at the end; store-bought broth can be salty as heck, but sometimes it’s not, so always taste before adding more.
If you use dried tortellini, check early and often—they go from underdone to mush faster than you’d think.

FAQ: Real Questions I’ve Actually Gotten

Can I make this dairy-free? Oh, probably, if you use a vegan cream cheese and skip cheese tortellini, but I’ve never tried it so—proceed at your own risk. Let me know if it turns out!
Do I need to pre-cook the tortellini? Nope! Straight into the soup is fine; just make sure it cooks long enough in the hot broth to get properly tender. (On second thought, some brands are a little thick, so just poke a piece and check if you’re unsure.)
Can you double this recipe? I have! Just watch the fill line on your slow-cooker. Nearly made a lava soup situation once—wouldn’t recommend.
Is it really creamy? Yes. So creamy it borders on decadent, honestly. You can thin with a little extra broth if you want a lighter vibe—my aunt does this, but I like the full “hug in a bowl” version myself.
Any shortcut for busy days? Uh, I sometimes use pre-browned Italian sausage crumbles from the store and pre-chopped veggies. No shame here.
What if my soup splits/looks weird? Give it a good stir—it usually comes back together, and anyway, nobody’s grading your soup’s looks! (There’s a reason I always serve with extra parmesan, hides any oddities.)

And that’s kind of the long and winding road to Slow Cooker Tortellini & Sausage Soup. If you want to try it with homemade tortellini (respect), check out this easy guide from Serious Eats—though honestly, store-bought has saved my sanity more than once! Oh, and if you’re needing a gluten-free option, this gluten-free tortellini recipe is pretty solid.
If you make this and have leftovers, let me know how you made it last more than a day—I haven’t cracked that code yet.

Slow Cooker Tortellini & Sausage Soup (Super Creamy & Delish!)