There’s something truly magical about a warm bowl of soup simmering away in a slow cooker, especially when it’s a recipe as creamy and hearty as this tomato tortellini soup. Whether you’re winding down from a chilly day or planning a simple weeknight dinner, this slow-cooked classic brings comfort with every bite. Featuring flavorful Italian sausage, tender cheese-filled tortellini, and a rich, creamy tomato base, this soup tastes like something from a cozy Italian café—yet it’s surprisingly simple to prepare at home.
Using everyday pantry staples and just a few minutes of prep, this dish comes together effortlessly. The slow cooker does most of the work while the flavors gradually meld into a delicious, satisfying meal. The addition of chive and onion cream cheese adds a savory, tangy twist that sets this soup apart from more traditional versions.
Perfect for feeding a hungry family or meal prepping for the week, this soup is filling enough to stand on its own but also pairs beautifully with crusty bread or a side salad. It’s a surefire hit whether you’re serving a crowd or just treating yourself to something soul-warming and delicious.
Ingredients (Serves 8)
1 lb Italian sausage
1 (32 oz) container chicken broth
1 (28 oz) can petite diced tomatoes
2 (10.5 oz) cans tomato soup
2 (8 oz) containers chive and onion cream cheese spread, softened
1 (18 oz) package refrigerated cheese tortellini, uncooked
Instructions
Brown the Italian sausage in a skillet over medium heat until fully cooked. Drain any excess grease and transfer the sausage to the slow cooker. Add the chicken broth, diced tomatoes, and tomato soup. Stir gently to combine. Cover and cook on LOW for 6 to 8 hours. About 30 minutes before serving, add the softened chive and onion cream cheese and uncooked tortellini. Stir to mix and cover again. Cook on HIGH for 15 to 30 minutes, or until the tortellini is fully cooked and tender. Stir well before serving.
Nutritional and Dietary Notes
This soup offers a well-rounded combination of protein from the sausage and tortellini, along with calcium and fats from the cream cheese. The tomato base provides antioxidants like lycopene. However, the dish is fairly rich and contains dairy and gluten, so it may not be suitable for those with lactose intolerance or gluten sensitivity. You can easily modify it with plant-based cream cheese and gluten-free tortellini if needed.
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