Slow Cooker Sausage and Tortellini Soup
A slow-cooker sausage and vegetable soup becomes creamy with evaporated milk, cheese tortellini, and spinach.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground Italian sausage, dry cheese tortellini and onion form the base of this soup.
- Use the slow cooker. Complete the preparation steps, then follow the specified cooker setting and finishing instructions.
- A defined yield. The card makes 10 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Slow cooker
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure ground Italian sausage, dry cheese tortellini and onion and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Slow Cooker Sausage and Tortellini Soup
Ingredients
Method
- Put cooked sausage, onion, carrots, celery, garlic, seasonings, bouillon, salt, and broth in a 6-quart slow cooker. Cook covered for about 4 hours on high or 7 hours on low.
- Mix cornstarch with water. Stir the slurry, evaporated milk, and dry tortellini into the soup. Cook on high for about 45 minutes until the pasta is tender.
- Add spinach and cook 5–10 minutes more. Stir in enough milk to reach the desired texture. Check that the soup is thoroughly hot before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the cooker setting stated in the method. Changing the batch size or cooker size can change the time needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 451 calories, 20.2 g protein, 40.4 g total carbohydrate, 23.4 g fat and 1.8 g fiber. One serving is 1/10 of the finished recipe.
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