Crockpot Tortellini Soup with Cream Cheese Recipe

This Crockpot Tortellini Soup with Sausage and Cream Cheese is packed with flavors from Italian sausage, tender tortellini, creamy cheese, and nutrient-rich spinach. For winter, it is perfect because it is warm and full of flavors. 

Ingredients

For the Soup:

• Italian sausage (mild or spicy)
• Onion, diced
• Garlic, minced
• Chicken broth
• Diced tomatoes, undrained
• Dried basil
• Dried oregano
• Crushed red pepper flakes (optional, for spice)
• Cream cheese, cubed
• Refrigerated cheese tortellini
• Fresh spinach, roughly chopped

For Garnish (Optional):

• Grated Parmesan cheese
• Fresh parsley, chopped
• Cracked black pepper

How To Make Crockpot Tortellini Soup with Cream Cheese Recipe

Step 1: Prepare the Sausage and Aromatics

• Start by heating a skillet over medium heat. Add the Italian sausage to the skillet and cook, breaking it up into crumbles with a spoon or spatula.
• Cook the sausage until it’s browned and no longer pink, which typically takes about 5-7 minutes.
• Once the sausage is fully cooked, drain any excess grease from the pan to prevent your soup from becoming overly greasy.
• Transfer the cooked sausage directly to your crockpot, forming the base of the soup.

Step 2: Combine Base Ingredients

• Add the diced onion and minced garlic into the crockpot, distributing them evenly over the cooked sausage. These aromatics will infuse the soup with deep flavor as it cooks.
• Pour in the chicken broth and add the entire can of diced tomatoes, including the juices, for a rich tomato base.
• Sprinkle in the dried basil, dried oregano, and crushed red pepper flakes (if using). The dried herbs provide a fragrant Italian-inspired flavor.
• Stir the mixture gently to ensure all ingredients are combined.

Step 3: Slow Cook the Base

• Place the lid on the crockpot and set it to cook on low for 4-5 hours or high for 2-3 hours.
• This slow cooking process allows the flavors of the sausage, onions, garlic, and spices to meld together beautifully, creating a flavorful base for the soup.

Step 4: Add Cream Cheese, Tortellini, and Spinach

• About 30 minutes before you’re ready to serve the soup, add the cubed cream cheese to the crockpot.
• Stir occasionally to help the cream cheese melt smoothly into the broth, creating a creamy and velvety texture.
• Once the cream cheese is fully melted and incorporated, gently stir in the cheese tortellini and fresh spinach. 

Step 5: Finish Cooking

• Cover the crockpot and cook the soup on low for an additional 20-30 minutes.
• During this time, the tortellini will cook to tender perfection, and the spinach will wilt into the soup. Be sure to stir gently to avoid breaking the tortellini.
• The soup should now be creamy, well-blended, and ready to serve.

Step 6: Serve

• Use a ladle to pour the crockpot tortellini soup with spinach and cream cheese into individual bowls.
• Garnish each serving with grated Parmesan cheese for an extra layer of richness, fresh chopped parsley for a touch of freshness, and a sprinkle of cracked black pepper for flavor enhancement.
• Serve the soup with crusty bread or garlic bread on the side for dipping, making it a complete meal.

Expert Tips

1. Choosing Sausage: Use mild or spicy Italian sausage based on your heat preference. For a leaner option, substitute with ground turkey sausage.
2. Tortellini Variations: Fresh or refrigerated tortellini works best. If using frozen tortellini, allow extra time for it to cook.
3. Cream Cheese Melting: To ensure smooth melting, soften the cream cheese at room temperature before adding it to the crockpot sausage tortellini soup with cream cheese.
4. Extra Veggies: Add chopped carrots, celery, or zucchini for added nutrition and flavor.
5. Thicker Soup: For a thicker consistency, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water before adding the tortellini.

Storage and Reheating Tips

Refrigeration:

• Let the Crockpot Creamy Tortellini Soup With Cream Cheese cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.

Freezing:

• The tortellini can become mushy when frozen, so it’s best to freeze the soup without the tortellini. Add fresh tortellini during reheating. The base can be frozen for up to 3 months.

Reheating:

• Reheat the soup gently on the stovetop over medium heat or in the microwave. If the soup thickens too much, add a splash of chicken broth or milk to adjust the consistency.

More Soup Recipes

• Keto Zuppa Toscana Soup Instant Pot
• One Pot Lasagna Soup
• Onion Soup Rice Recipe
• Leek Ground Beef Soup
• Creamy Wild Rice Soup
• Turnip Green Soup