February 26, 2015

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.

INGREDIENTS

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

HOW TO PREPARE

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.

Crockpot-slow-Cooker-tortellini-soup

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

Crockpot-Programmable-6-quart-crockpot

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.

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Comments

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  1. If I didn’t get my meat ready the night before, do I still cook it before adding it to the crock pot? I’ve made this numerous times on the stove top, but want to try it in my crock! Thanks!

  2. Brooke Kingston says:

    Hands down, BEST soup we’ve ever had from our slow cooker. Thank you, Heather…this is beyond amazing. My family can’t get enough of this!

  3. Made this last weekend and it was delicious. I would think that if you’re worried about the cream cheese curdling, you can add it to the crockpot at the end along with the tortellini. It will melt in just fine and hopefully won’t have time to curdle. Also, I ended up making it on the stove in about 30 minutes. Is there some other benefit to having it cook all day in the crockpot? Would the flavors have deepened or changed?

  4. made this last night and it was fabulous! a definite addition to my crockpot recipes. Used regular cream cheese. I used just one jar of sauce that was 24 oz and it was great

  5. I tried the half n half. It also cooked as clumps.

  6. This looks yummy! Is 6 c. sauce equal to 24 oz? or did you use 2 jars of the sauce? I usually make my own, but on occasion will buy the jar kind on a good sale. For the cream cheese, I have always used the Neufchatel cheese. It’s lower fat and I’ve never had any problem with it curdling in the crock. Usually on sale when the cream cheese is, too.

    • 1 cup is equal to 8 oz (volume ounces, not weight). No way 6 cups can equal 24oz, unless the ounces on the jar is referring to a pound and a half of sauce (weight ounces, not volume). I hate when labels aren’t clear… Thankfully crock recipes are forgiving; too thick? Add more. 🙂

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