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Two bowls of Tortellini Sausage Soup with parmesan and basil.
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5 from 2 votes

Creamy Crock Pot Sausage Tortellini Soup

The crock pot is used to make a hearty and delicious Sausage Tortellini Soup with cream cheese. Top with grated parmesan and fresh basil for delicious and comforting dinner.
Prep Time15 minutes
Cook Time8 hours
0 minutes
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 769kcal

Ingredients

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

Toppings

  • ½ cup Parmesan cheese {grated}
  • 10-12 leaves fresh basil {cut into thin strips}

Instructions

  • 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 a crock pot that is lined with a crock pot liner.
  • Add chicken {or vegetable} broth, marinara, diced tomatoes and Italian seasoning to the meat mixture in the crock pot. Stir, cover and cook on low for 6-8 hours or on high for 4-6 hours.
  • 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.
  • 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.

Notes

  • Brown the sausage before adding it to the crock pot.  Adding raw meat can change the texture.
  • Add the tortellini at the end of cooking and keep in mind that it will soak up the liquid as it sits.  If you add too much tortellini it will not be a soup texture.
  • Cut the cream cheese into small cubes before adding it to the soup.  This will ensure that it will melt nicely into the soup without any lumps.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 769kcal | Carbohydrates: 49g | Protein: 33g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 133mg | Sodium: 1886mg | Potassium: 901mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1157IU | Vitamin C: 17mg | Calcium: 302mg | Iron: 5mg