Creamy Sausage Tortellini Soup
An easy 6-ingredient Creamy Sausage Tortellini Soup is a family favorite. This can be made on the stovetop, in a slow cooker, or in an instant pot. Rich, creamy, flavorful soup that everyone raves about!
I can’t believe that I have been sharing recipes for years on Modern Honey and I have yet to share one of my absolute favorite soups of all time. How can it be? Thankfully, it is a perfect time since it is officially soup season!
For several years in a row, I hosted a Christmas party in our home for the women in our church. Many of the women brought their favorite soups to share. We devoured soup, ate homemade rolls, and decadent desserts. I always loved tasting every single soup (there would usually be 15 of them) and declaring my favorite. One year my friend, Heidi, brought a soup that blew everyone’s socks off. She ended up sharing the recipe on our Facebook page because everyone and their dog was asking for it! We were all so grateful.
Now it is time to share it with you. A popular, crowd-pleasing soup that is a piece of cake to throw together. This Creamy Sausage Tortellini Soup is made with your favorite sausage (Italian pork sausage, chicken sausage, turkey sausage, spicy sausage, etc), chicken broth, crushed tomatoes, cream cheese, cheese tortellini, spinach, and spices. You won’t believe how flavorful this soup is!
The beauty of this Slow Cooker Creamy Sausage Tortellini Soup is it can be made on the stovetop in less than 30 minutes or in the slow cooker. I have made it both ways and it couldn’t be easier.
You can choose your favorite sausage to put in this soup. I have used both Italian and Spicy pork sausage and chicken sausage and it always turns out wonderful. This soup starts off with browning the sausage to fully cook it and bring out its flavor.
Do you know how to make a soup extra creamy without adding heavy cream? Enter cream cheese! Cream cheese is a game changer in soups. It creates a velvety, creamy sauce and is thicker than heavy cream so it holds up so well. A little tip is to make sure the cream cheese is completely melted before adding the tortellini.
This Sausage Tortellini Soup Recipe calls for baby spinach. You can leave it whole and it will wilt as it heats or you can chop it into small pieces so your kids won’t even notice it! This soup makes incredibly tasty leftovers if there’s any left! It is easy to reheat and eat the next day.
If you love soups, check out my other favorite SOUP RECIPES:
- Creamy Spinach Artichoke Soup (can be keto-friendly)
- Zuppa Toscana Soup (an Olive Garden copycat recipe)
- Creamy Tomato Basil Soup
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A creamy, rich soup made with only 6 ingredients (plus garnishes) that can be made on the stovetop or in a slow cooker.
- 1 lb. Sausage (Italian Pork Ground Sausage links, Chicken Sausage or Italian Turkey Sausage)
- (2) 14.5-ounce cans Chicken Broth
- (1) 28-ounce can Crushed Tomatoes
- (1) 8-ounce pkg. Cream Cheese
- (1) 18-20-ounce pkg. Refrigerated Cheese Tortellini (such a Buittoni or Rana)
- 6-8 ounces Baby Spinach (may chop into small pieces)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt and Pepper
- 3/4 cup Parmesan Cheese
- Fresh Basil Ribbons
In a large pot over medium-high heat, add sausage. Use a wooden spoon to break into bite-size pieces. You can add 1 Tablespoon of olive oil if it is sticking to the bottom of the pan. Cook for 7-8 minutes or until sausage is no longer pink.
Stir in chicken broth, crushed tomatoes, and cream cheese. Cook until cream cheese is completely dissolved, stirring often. May use a whisk to incorporate the cream cheese.
Stir in cheese tortellini and baby spinach and cook according to package instructions. If using refrigerated tortellini, it will be about 5 minutes.
Optional: stir in garlic powder and salt, to taste.
Garnish with parmesan cheese and fresh basil.
- In a large pot over medium-high heat, add sausage. Use a wooden spoon to break into bite-size pieces. You can add 1 Tablespoon of olive oil if it is sticking to the bottom of the pan. Cook for 7-8 minutes or until sausage is no longer pink.
Add sausage, chicken broth, crushed tomatoes, and cream cheese to slow cooker and cook on low for 2 hours.
Add tortellini and spinach and cook for 1 hour longer, for a total of 3 hours. Optional: stir in garlic powder and salt, to taste. Garnish with parmesan cheese and fresh basil.
Happy Cooking, my friends!
Hi Melissa! We are obsessed with everything you make and We are so excited to make this soup for a family party this weekend! How many will it serve?
Hi Melissa – we are having a beautiful fall here in Sweden, perfect soup weather! I made this yesterday and it was delicious! Quick and easy, the perfect weekday meal. The kids loved it. Thanks!
This is sooo yummy!!!
Thank you, Dawni! I think I could eat three bowls of this soup. 🙂 Thank you for trying it and for all of your support!
This was delish. I was looking for a creamy tortellini soup made in the crockpot that I could tweak based on my personal preferences. Here are my tweaks….i used Neufchatel cheese, low sodium chicken broth, and no-salt tomatoes. I added fresh garlic, onion powder, and Italian seasoning to bump up the flavor. I substituted curly kale for the spinach and cooked on low in the crockpot for four hours before adding the tortellini. Thanks for your inspiration! Will make again.
Made this for dinner tonight! Was quick, easy and delicious. Will make it again. Thanks for the recipe!
This sounds delicious! Can I use frozen tortellini in the crockpot version? When should I add it? Thanks!