Go Back
+ servings
Crock Pot Tortellini Soup with Cream Cheese, a Recipe featured by top US food blogger, Practically Homemade

Crock Pot Tortellini Soup with Cream Cheese

The crock pot is used to make a hearty and delicious Tortellini Soup with cream cheese. Top with grated parmesan and fresh basil for delicious and comforting dinner.

Course Main Course
Cuisine Italian
Keyword crock pot tortellini soup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6


  • 1 tablespoon olive oil
  • ½ small onion {finely chopped}
  • 2 teaspoons garlic {minced}
  • 1 pound Italian sausage
  • 4 cups chicken stock {or vegetable}
  • 1-24 ounce jar marinara sauce
  • 1-14.5 ounce can diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1-8 ounce package cream cheese {cut into cubes}
  • 15 ounces tortellini


  • 1/2 cup Parmesan cheese {grated}
  • 10-12 leaves fresh basil {cut into thin strips}


  1. In a large skillet, add olive oil over medium heat. Once the oil is heated, add the onion and cook until translucent. Add garlic and continue to cook until fragrant {about 30 seconds}. Add Italian sausage to onion and garlic, cook until the sausage is no longer pink {if there is significant grease be sure to drain}. Transfer to crock pot that is lined with a crock pot liner.

  2. Add chicken {or vegetable} broth, marinara, diced tomatoes and Italian seasoning to meat in crock pot. Stir, cover and cook on low for 6-8 hours or on high for 4-6 hours.

  3. The last 30 minutes of cooking add cubed cream cheese and tortellini to soup. Stir well and continue to cook for the remaining 30 minutes.

  4. To serve, ladle the soup into bowls and top with grated parmesan cheese and fresh basil. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.