This is my default slow cooker tortellini soup for the nights when I stare into the fridge and have zero plan. It’s the definition of low-effort comfort: you literally pour chicken broth over raw Italian sausage in the slow cooker, toss in just four more pantry-friendly ingredients, and walk away. A few hours later, you’ve got a cozy, Midwest-style, stick-to-your-ribs soup that feels like you put in way more effort than you did. It’s not fancy or traditional to any one region—it’s just practical, family-friendly, and perfect for busy workdays when you still want something homemade.
I like to serve this tortellini soup with a simple green salad and whatever bread I have around—garlic bread, a baguette, or even buttered toast for dipping. A little grated Parmesan over each bowl makes it feel extra cozy. If you want to stretch it for a crowd, add a side of roasted veggies or a quick sheet-pan of broccoli. Leftovers reheat well in a small saucepan on the stove with a splash of extra broth, so it also makes a great lunch the next day.
Slow Cooker 6-Ingredient Tortellini SoupServings: 6
Ingredients
1 pound raw Italian sausage (mild or hot, casings removed if linked)
6 cups low-sodium chicken broth
1 (24-ounce) jar marinara or pasta sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 (9- to 12-ounce) package refrigerated cheese tortellini
2 cups fresh baby spinach, loosely packed
Directions
Place the raw Italian sausage in the bottom of a 5- to 7-quart slow cooker. If you’re using links, remove the casings and break the sausage into large chunks with your hands or a spoon.
Pour the chicken broth evenly over the raw sausage in the slow cooker, making sure the sausage is mostly submerged. This is your base and what keeps everything super simple.
Add the marinara or pasta sauce and the can of diced tomatoes (with their juices) to the slow cooker. Gently stir to combine, keeping the sausage distributed throughout the liquid.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the sausage is fully cooked and the flavors have melded. During this time you don’t need to stir—just let the slow cooker do the work.
About 30 minutes before you want to eat, stir the soup, breaking up any larger sausage chunks with a spoon if you prefer smaller pieces. Add the refrigerated cheese tortellini and stir to submerge them in the hot broth.
Cover again and cook on HIGH for 20 to 30 minutes, or until the tortellini are tender and cooked through but not falling apart. Cooking time can vary slightly depending on the brand and size of your tortellini.
Once the tortellini are done, turn the slow cooker to WARM. Stir in the fresh baby spinach, pushing it down into the hot soup until it wilts, 2 to 3 minutes.
Taste and adjust seasoning if needed with salt and freshly ground black pepper. Ladle into bowls and serve hot, optionally topped with grated Parmesan or red pepper flakes if you like a little heat.
Variations & Tips
You can easily tweak this soup to match what you have on hand. For a creamier version, stir in 1/2 to 1 cup of heavy cream or half-and-half right after the tortellini finish cooking, then add the spinach. If you want more veggies, toss in a cup of frozen mixed vegetables or chopped bell peppers with the tomatoes at the beginning. To lighten it up a bit, use turkey Italian sausage instead of pork. If you only have frozen tortellini, add them straight from the freezer and give them a few extra minutes to cook until tender. For extra flavor, you can sprinkle in Italian seasoning, garlic powder, or onion powder with the broth, keeping the ingredient list simple and pantry-friendly. This soup also freezes well if you freeze it before adding the tortellini—just thaw, reheat, then add fresh tortellini and spinach when you’re ready to serve.
