Crock Pot Tomato Tortellini Soup
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If you’re building your go-to collection of cozy soups, this Crock Pot Tomato Tortellini Soup is a must-add. It’s rich, flavorful, and incredibly easy to make—just toss everything into the slow cooker and let it simmer to perfection. The bonus? You get all that comforting, homemade taste with minimal effort, thanks to the magic of the crock pot.
The ingredient list might look a little long at first glance, but don’t let that intimidate you—it’s mostly a blend of seasonings and pantry staples that work together to create a deep, savory flavor. From the creamy tomato base to the tender cheesy tortellini, every spoonful is packed with comfort. My family absolutely loved it, and it’s quickly become a regular request in our house. If you’re looking for a soup that’s hearty, satisfying, and simple to prepare, this one checks all the boxes.
Ingredients for Crock Pot Tomato Tortellini Soup
- OLIVE OIL
- ONION
- ITALIAN SAUSAGE
- GARLIC
- PETITE DICED TOMATOES
- CHICKEN BROTH
- BAY LEAVES
- OREGANO
- SALT
- BROWN SUGAR
- PESTO
- EVAPORATED MILK OR HEAVY CREAM
- DRIED CHEESE TORTELLINI
Instructions for CrockPot Tomato Tortellini Soup
Start by heating olive oil in a skillet over medium heat. Add the chopped onion and Italian sausage, cooking until the sausage is browned and fully cooked. Stir in the minced garlic and sauté for another minute, until fragrant. Drain off any excess grease.
Transfer the sausage mixture to your crock pot, then add the diced tomatoes, chicken broth, bay leaves, oregano, salt, brown sugar, and pesto. Stir everything together until well combined. Cover and cook on high for 4 to 5 hours, allowing the flavors to meld and the broth to deepen.
About 30–45 minutes before serving, stir in the evaporated milk and cheese tortellini. Switch the crock pot to low and continue cooking until the pasta is tender and the soup is creamy and rich.
Ladle into bowls and serve warm—this recipe makes 6 hearty servings of cozy, tomato-based comfort. Perfect for chilly evenings or easy weeknight meals!
Frequently Asked Questions
Can I use frozen tortellini?
Yes! Frozen cheese tortellini works great—just add it during the last 30 minutes of cooking, as directed. I may cook faster, so keep an eye on it.
What kind of sausage should I use?
You can use mild, spicy, or sweet Italian sausage, depending on your flavor preference. Ground chicken or turkey sausage also works well for a lighter option.
Can I use a different pasta?
Tortellini gives this soup its signature texture, but you can substitute it with mini ravioli or another small stuffed pasta. Just adjust the cooking time as needed.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave—add a splash of broth or milk if the soup thickens too much.
Can I freeze this soup?
It’s best enjoyed fresh, as the tortellini can become mushy when frozen. If you want to put it in the freezer, consider freezing the soup before adding the pasta, then add fresh tortellini when reheating.
What does the pesto do?
The pesto adds a rich, herby depth that balances the creamy tomato base. It’s a small ingredient that makes a big flavor difference!
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Chicken Tortellini Soup
- Slow Cooker Sausage Tortellini Soup
- Instant Pot Creamy Tomato Tortellini Soup
- Tortellini with Tomato Cream Sauce
Crock Pot Tomato Tortellini Soup
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp olive oil
- ½ cup diced onion
- ½ lb ground Italian sausage
- 3-4 cloves garlic crushed
- 43.5 oz petite diced tomatoes three 14.5 oz cans
- 3 cups chicken broth
- 2 bay leaves
- 1 tsp oregano
- 1 tsp salt
- 1 Tbsp brown sugar
- 2 Tbsp pesto
- ½ cup evaporated milk or cream
- 1 ½ cups dried cheese tortellini ***
Instructions
- In a skillet, add the olive oil, onion, and sausage. Cook until sausage is fully cooked.
- Add in the garlic and cook until fragrant. Drain off any excess grease.
- Add the sausage mixture to the crock pot along with the tomatoes, broth, bay leaves, oregano, salt, brown sugar and pesto. Stir to combine.
- Cover and cook on high for 4-5 hours.
- Add in the evaporated milk and tortellini. Turn to low and cook for another 30-45 minutes until pasta is tender. Serves 6.
Notes
Nutrition
