5 from 12 votes
Slow Cooker Tortellini Soup
Slow Cooker Tortellini Soup combines Italian sausage, tomato-based broth, tender kale, and three-cheese tortellini into a rich and comforting dish. Cooking ingredients low and slow allows flavors to meld and the tortellini to cook gently in the soup. The addition of heavy cream softens and enriches the broth, balanced with fresh basil and shaved Parmesan for finishing touches. This hearty soup offers a balanced texture with tender sausage, soft pasta, and slightly wilted greens.
Prep Time
15 mins
Cook Time
8 hrs 5 mins
Total Time
8 hrs 20 mins
Servings:
6
servings
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 onion diced, medium sweet
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 (3-inch) parmesan optional, rind
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (9-ounce) package three cheese tortellini refrigerated
- ½ bunch kale stems removed and leaves chopped
- ½ cup heavy cream
- 3 tablespoons basil chopped, fresh
- ¼ cup Parmesan Cheese shaved
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Place Italian sausage into a 6-qt slow cooker. Stir in chicken stock, diced tomatoes, tomato sauce, onion, garlic, Italian seasoning and Parmesan rind, if using; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir in tortellini, kale and heavy cream; cover and cook on high heat for an additional 20-30 minutes, or until tortellini is tender. Stir in basil; season with salt and pepper, to taste.
- Serve immediately, topped with Parmesan.
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