Slow Cooker Creamy Tortellini Soup

Slow Cooker Crockpot Creamy Tortellini Soup recipe - so easy and it uses frozen tortellinis, so great meal when fridge is empty!Find this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Crockpot Creamy Tortellini Soup

If you’re looking for a savory, robust and very filling soup, this Crockpot Creamy Tortellini Soup is amazing! My husband loved it – raving all night about how good it was. I like this recipe because I think it would work well without meat, without mushrooms and because it comes together so easily. This recipe will definitely make it into our regular slow cooker rotation.


6 cups of spaghetti sauce
You can use homemade, I used a 24-oz store-bought jarred roasted garlic spaghetti sauce without meat.

1/2 lb browned ground beef

1/2 lb browned italian sausage, sliced (about 3-4)

4 cups of chicken broth

8 oz cream cheese
I used regular, not low fat cream cheese. I find that the lower fat cream cheeses can curdle in the slow cooker. The more you stir it the more likely it will all dissolve if you do opt for low fat cream cheese. I’d be interested to try this recipe with just regular half-and-half, eliminating this problem all together?

8 oz sliced fresh baby bella mushrooms

16 oz frozen cheese tortellini

1/2 cup freshly grated parmesan

Handful of fresh spinach leaves (optional), cut into strips


1.) If you want to throw it together quickly in the morning I recommend cooking up your meat the night before. Brown your ground beef and italian sausages (separately). Drain beef. Cut cooked sausages into thin slices. Refrigerate until morning.

2.) In the morning, combine spaghetti sauce and meat, chicken broth, cream cheese and mushrooms to slow cooker. Cook on low for 6 – 8 hours.

3.) About 30 minutes before dinner, turn Crockpot to HIGH and toss in frozen tortellini, fresh spinach and parmesan cheese. Give it a good stir and cover and cook until it’s tender and hot.

4.) Serve it up and slurp it down. Top with parmesan or mozzarella cheese if you prefer more cheese.


This recipe was sent in by Monique W. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

(This recipe is adapted from Heather Likes Food blog


Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

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Turkey Noodle Soup (Thanksgiving leftovers!)

Turkey Noodle Soup - Using turkey leftover from your Thanksgiving feast!

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Turkey Noodle Soup recipe

I love making turkey noodle soup using leftover turkey from Thanksgiving! It’s so easy and it’s a great way to make the most every ounce of that turkey you slaved over on Thanksgiving. The great thing about this Turkey Noodle Soup recipe is you really can’t screw it up. The measurements in this recipe are just recommendations and can be modified based on the size of your pot and how much turkey you have left.

This recipe is for a BIG pot of soup. Enough to fill my almost 7-quart dutch oven. You can reduce the ingredient amounts if you are making a smaller batch. We also like to emphasize the NOODLE part of the soup – we love noodles! But you can leave those out if you choose, too.


10-12 cups homemade or store bought turkey or chicken broth
Depending on size of pot you can start with 8 cups and add more if you have room.  We used frozen turkey broth that we had made in the slow cooker.

5 cups uncooked egg noodles
We really like the Costco egg noodles, in a bag. Very affordable, too!

3-4 cups of leftover turkey meat, diced 

1 -2 cups finely diced onions

1/2 to 1 cup diced celery

1/2 to 1 cup diced carrots

3 garlic cloves, minced
Add less if you’re sensitive to garlic. We love it in our house. 

1 tsp dried thyme

1 tsp dried sweet basil

1 bay leaf

Salt and pepper to taste

Optional – I also like to add a can of drained sweet corn. But my husband doesn’t care for it – so I left it out this time.

Turkey Noodle Soup - Using turkey leftover from your Thanksgiving feast!


1.) Use a dutch oven or large stock pot, at least 6-quarts in size. I have the Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven, Cherry and I adore it.

2.) Over medium heat on the stove top, add 1-2 tablespoons of olive oil. Saute diced onions, carrots, celery and minced garlic until softened and starting to brown.

3.) Pour chicken or turkey broth into dutch oven.

4.) Add diced leftover turkey

5.) Add thyme, basil and bay leaf. Add salt and pepper to taste.

6.) Bring to a low rolling boil.

7.) Add egg noodles and continue to boil until noodles are cooked through

8.) Remove bay leaf

9.) Serve with warm bread or rolls

I hope you enjoy this recipe as much as my family does! Do you like to make soup with your leftover turkey? I’d love to hear how you make it! 

Here are some other recipes you might like:

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Slow Cooker Chicken and Dumpling Soup recipe

Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

Add it to your Crockpot Pinterest board here.

Crockpot Chicken and Dumpling Soup

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!


5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.


  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!


This recipe was sent in by Kendra as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker – $49
See Amazon’s best selling slow cookers here

Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)

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Slow Cooker Baked Potato Soup with all the fixin’s


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Slow Cooker Baked Potato Soup

Have you ever had a Twice Baked Potato? Well this Slow Cooker Baked Potato Soup is like having a bowl full of the creamy inside of a twice baked potato. It’s delicious, incredibly filling and very frugal to make. Oh and easy, too.


3 1/2 pounds of potatoes, peeled and cut into 3/4 inch pieces – I probably used more like 4 pounds

1 red pepper, seeded and chopped – I left this out to avoid my kids complaining

1 package (10 oz) of frozen chopped broccoli

4 cups of low sodium chicken stock – I used my slow cooker chicken broth from earlier in the week.

1/3 cup of half and half

1/3 cup of sour cream (plus extra for garnish)

1 tbsp cornstarch

1 1/4 tsp salt

1/2 tsp black pepper

Garnish ideas – Sour cream, scallions, bacon (cooked and crumbled), shredded cheese, diced ham – what else do you put on your baked potatoes?

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Hot and Sour Soup Recipe

Hot-Sour-Soup-RecipePin it here

Hot & Sour Soup Recipe

I’ve been on a soup kick lately and this Hot & Sour Soup recipe is one of my favorites. I like it because – it’s inexpensive, it’s easy-to-make, the flavors are intense and it keeps well for leftovers. Its also easily changed – you can add chicken, leave out mushrooms, add scallions or water chestnuts, omit eggs – there are many options depending on what you prefer.

This is a great soup when you’re fighting a head cold. The slight spicy and vinegar seem to do wonders for congestion!

Makes about 8 Cups of soup

Chicken broth – 8 Cups

Rice Vinegar – 1/4 Cup

Soy Sauce – 2 Tablespoons

Sriracha – 1 Tablespoon
Add more if you like it extra hot. But be careful, it’s supposed to be Hot AND Sour. :) 

Mushrooms, I prefer Crimini – 3-4 Cups
I love mushrooms and they always cook down. But if you’re not a huge fan you can omit or reduce the amount of mushrooms

Tofu, firm – 9 ounces, diced

Cornstarch – 1 Tablespoon, mixed with Tablespoon of water

2 fresh eggs, whisked until scrambled

Optional: water chestnuts, chives, chicken, bamboo shoots, peas or other vegetables, salt and pepper to taste


1.) In a large pot, add chicken broth, rice vinegar, soy sauce, sriracha and simmer on medium

2.) In a small, separate container mix cornstarch with water until it’s dissolved. Add to the pot of broth.

3.) Add mushrooms and tofu, bring soup to a simmer so mushrooms can cook down.

4.) When mushrooms are cooked to your liking, and broth is simmering with a light boil, add whisked eggs to the broth and stir until eggs are cooked and mixed into broth.

Makes about eight heaping one (1) Cup servings. If you’re looking for a more substantial meal, serve with white rice or stir fry.

This is an adaption from a Weight Watchers Hot & Sour recipe from years ago. If you want a lower calorie soup, you can leave out the eggs and use low fat broth.  I’d love to hear what you think of this!

Like soup? Check out these soup recipes that I’ve posted in the past: 

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Slow Cooker Crockpot Turkey Minestrone soup

slow-cooker-minestrone-soup-crockpotPin it here.

Slow Cooker Turkey Minestrone Soup

Here’s an easy crockpot minestrone soup made with ground turkey and lots of vegetables. You can’t really mess this up – you can add more of what you like and less of what you don’t. You can leave out the turkey if you prefer to make it vegetarian style.  You could probably also change out the turkey for a beef minestrone soup.


Chicken broth, 5 cups

Ground turkey, pre-cooked, 16 – 20 ounces

Oregano, 1 Tablespoon

Carrots, 1 Cup sliced

Celery, 1 Cup sliced

Garlic, 2-3 cloves chopped

Onion, 1/2 Cup chopped

Beans, 3 cans, red kidney and/or white northern beans

Tomatoes, 1 can crushed

Pasta, 1 pound, cooked


1.) Pre-cook your ground turkey

2.) Toss the turkey and ALL the ingredients, except the pasta, into the slow cooker.

3.) Cook on high 4-5 hours. Add cooked pasta and serve.

Do you have a favorite Crockpot Minestrone recipe? What do you like to add to your minestrone soup.


It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by klegyrl as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are some of the slow cooker recipes we’ve featured this month:

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Crockpot Corn Chowder recipe


Crockpot Corn Chowder recipe

After a weeklong hot spell the weather in the Northwest cooled down quite a bit today. So I threw together some Crockpot Corn Chowder – it hit the spot and it was just the thing to use up the gobs of frozen corn I have in the freezer. My husband raved about it, so I think I’ll be making it again real soon.


Potatoes, peeled and cubed, about 5 Cups (5-6 potatoes)

Corn, I used frozen, 5 Cups

Chicken broth, 4 Cups

3 Carrots, peeled and diced

3 Celery stalks, diced

1/2 Onion diced and sautéed in olive oil

5-6 slices of cooked bacon

2 Tablespoons butter

1 teaspoon Thyme
Don’t leave this out, I think it really adds to the flavor.

1/4 teaspoon Garlic Powder
Or you could probably use fresh garlic, I was out. Maybe 1 -2 cloves, minced.

1 Cup Heavy Cream (I used whipping cream because it’s what I had)
1 Cup regular milk (I used 1% milk)
Or I think you could just substitute 2 Cups heavy cream

Salt and pepper to taste

Toppings: Shredded cheddar cheese and diced bacon if you like



1.) Throw potatoes, corn, chicken broth, carrots, celery, onion, bacon, butter, thyme and garlic powder into crockpot (basically everything BUT the milk).

2.) Cook on high for 6 hours or low for 8-10 hours. Since the bacon and onions are pre-cooked you really only need to get the potatoes soft, the smaller you dice those, the quicker that happens.

3.) About 30 minutes before you serve, add your milk or heavy cream or whipping cream. Whatever you have to make it creamy.

4.) You can used an immersion blender if you wanted to thicken it up by pureeing some of the potatoes (be careful if it’s hot). I tried this, but frankly, I like it chunky so I didn’t mind.

5.) Serve with shredded cheese and bacon bits for toppings.


My kids aren’t really soup eaters. They never have been, unless it’s Miso soup, then they love it (strange huh?). Usually what we do is use a slotted spoon and serve them the soup without the broth. We don’t even tell them it’s soup, it’s veggies and cheese or whatever it happens to be.


I served this with warm batch of my Grandma’s homemade rolls. I hope you enjoy!

What are your favorite things to add to chowder? Do you make chowder in the crockpot or stove top?


If you like this recipe, you might also like these recipes:

And more crockpot recipes here:

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