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Slow Cooker Creamy Tomato Tortellini Soup from

Slow Cooker Creamy Tomato Tortellini Soup


  • 2 lbs Italian sausage (mild or hot – whatever your preference)
  • 6 cups chicken broth (I used some homemade broth I had on hand in the freezer but you can use store bought if you like)
  • 1 (28 oz) can diced tomatoes (reduced salt)
  • 2 (10 oz) cans herb tomato soup – I used Campbell’s Harvest Tomato with Basil
  • 2 (8 oz) packages of herb & garlic cream cheese, softened – I used Philadelphia Herb & Garlic Cream Cheese
  • 1 lb package fresh refrigerated cheese tortellini
  • 1 bay leaf
  • 1 tsp Italian Seasoning
  • Optional: Shredded Parmesan cheese for garnish and extra yumminess!
  • Optional: Chopped fresh parsley, for garnish


  1. Begin by browning the Italian sausage in your frying pan or slow cooker (one with a browning or saute function). Cook 10 minutes or so – until the sausage is cooked through and no longer pink.
  2. If browning your sausage in a frying pan, empty the contents of the pan into the slow cooker. Drippings and all – you want all those tasty bits from the pan! πŸ™‚ If browning in your slow cooker, just continue to the next step.
  3. Add the Italian seasoning, bay leaf, tomato soup, diced tomatoes, and chicken broth.
  4. Cook on LOW for 6 hours (or High 4 hours).
  5. Add cream cheese and stir well to combine. Add Tortellini and stir. Cover and cook on High for 15 – 20 minutes or until tortellini has cooked.
  6. Serve with crusty bread and garnish with sprinkles of Parmesan cheese and parsley if you like! πŸ˜€

Recipe adapted fromΒ Plain Chicken

  • Cook Time: 6 Hours 15 Minutes
  • Method: Slow Cooker