Slow Cooker Creamy Tomato and Tortellini Soup
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Day two of our Week of Soups brings another creamy favorite to the table—this time with a rich, tomato-based twist. Think of this Slow Cooker Creamy Tomato and Tortellini Soup as your classic tomato soup, but taken to the next level with hearty add-ins and velvety texture. It’s cozy, satisfying, and just the kind of meal that makes you want to curl up with a bowl and a blanket.
While the base starts with canned tomato soup, the creaminess doesn’t come from milk—it comes from cream cheese, which melts into the broth and gives it a luscious, tangy finish. Add in diced tomatoes, tomato soup, and tender cheese tortellini, and you’ve got a soup that’s not only flavorful but filling enough to serve as a full meal. It’s a simple, hands-off recipe that delivers big comfort with minimal effort—perfect for busy days or chilly nights.
Ingredients for Slow Cooker Creamy Tomato and Tortellini Soup
- ITALIAN SAUSAGE
- CHICKEN STOCK OR BROTH
- PETITE DICED TOMATOES
- TOMATO SOUP
- CHIVE AND ONION CREAM CHEESE SPREAD
- REFRIGERATED TORTELLINI – CHEESE
Instructions for Slow Cooker Creamy Tomato Tortellini Soup Recipe
Start by browning your Italian sausage in a skillet over medium heat. Cook until the sausage is fully browned and no longer pink, breaking it up into crumbles as it cooks. Once done, drain off any excess grease to keep the soup from feeling too heavy, then transfer the cooked sausage to your slow cooker.
Next, pour in the chicken broth, diced tomatoes, and canned tomato soup. Give everything a good stir to combine—this forms the flavorful tomato base that will simmer and deepen throughout the day. Cover the slow cooker and cook on LOW for 6 to 8 hours, letting the flavors meld and the sausage infuse the broth.
About 30 minutes before serving, add in the cream cheese and cheese tortellini. Stir gently to help the cream cheese melt into the soup, creating a rich and velvety texture. Cover and cook on HIGH for 15 to 30 minutes, or until the tortellini are tender and cooked through.
Once everything is warm and creamy, give the soup a final stir and ladle it into bowls. This recipe makes 6 to 8 generous servings—perfect for a cozy family dinner or sharing with friends. Top with a sprinkle of Parmesan or fresh basil, if desired, and enjoy!
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works just as well. Just add it during the final 15–30 minutes of cooking, and make sure it’s heated through and tender before serving.
Does the cream cheese need to be softened first?
It helps! Softened cream cheese melts more smoothly into the soup. If adding it straight from the fridge, stir well and give it a few extra minutes to fully incorporate.
Can I use homemade tomato soup instead of canned?
Absolutely. If you have a favorite homemade tomato soup, use about 2 cups in place of the canned version. Just make sure it’s well-seasoned and smooth.
Can I make this ahead of time?
Yes! You can prepare the soup (without the tortellini) and refrigerate it for up to 2 days. Reheat and add the tortellini just before serving to keep them from getting too soft.
Will the tortellini get mushy if left in the slow cooker too long?
Yes, tortellini can overcook and become mushy if left in too long. Stick to the 15–30 minute window at the end of cooking for the best texture.
Can I freeze this soup?
It’s best enjoyed fresh. Cream-based soups and tortellini don’t do well in the freezer—they can separate or become grainy when reheated.
What toppings go well with this soup?
Try a sprinkle of Parmesan cheese, a handful of fresh basil, or a drizzle of balsamic glaze for extra flavor. A side of garlic bread or a green salad makes it a full meal!
FOR MORE RECIPES LIKE THIS, TRY:
- Tortellini with Tomato Cream Sauce
- Slow Cooker Sausage Tortellini Soup
- Creamy Chicken Tortellini Soup
- Instant Pot Creamy Tomato Tortellini Soup
Slow Cooker Creamy Tomato and Tortellini Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 lb Italian sausage
- 4 cups chicken broth
- 28 oz petite diced tomatoes (two 14 oz cans)
- 21 ½ oz tomato soup (two 10 3/4 oz cans)
- 16 oz chive and onion cream cheese spread softened (two 8 oz containers)
- 18 oz pkg refrigerated cheese tortellini
Instructions
- In a skillet, brown Italian sausage and drain off any excess crease. Transfer cooked sausage to slow cooker.
- Add in chicken broth, tomatoes and tomato soup, stir until combined. Cover and cook on 6 to 8 hours.
- Add in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is fully cooked. Serves 6-8.
Nutrition
Recipe adapted from Plain Chicken.
