Let Me Tell You About the Day This Soup Saved Dinner
Okay, so last winter—right in the middle of the ultimate stretch of those cold, grey days—I was peeling myself off the couch (probably from bingeing one too many shows, no shame), wondering what on earth I could make for dinner that wouldn’t have me hanging out over the stove for ages. Enter: my sturdy, slightly nicked-up slow cooker and this creamy tortellini soup. It all started with a random bag of tortellini I bought on sale and somehow, this soup became a staple. The first time, I overdid the spinach (it basically took over the pot), but even then, everyone slurped it up. Moral of the story: nobody turns down a good bowl of this stuff. Pro tip though—don’t double the garlic unless you’re aiming to keep vampires at bay.
Why You'll Love This (aka, Why I Keep Making It)
I tend to make this when I’ve had one of those days where the universe throws a bunch of curveballs. My family sorta goes bananas for it (especially if I nudge a loaf of bread their way). It’s especially popular because it’s one of those rare soups that’s filling enough to satisfy my perpetually-hungry teenager, but I honestly make it for myself most—because I just toss everything in, turn it on, and then forget about it for a few hours. The only trick is fishing out the phone/laptop chargers that somehow migrate to the kitchen before soup time...no idea why that happens. Oh, and if you like creamy things, this is basically comfort in a bowl.
What You’ll Need (and a Few Options)
- 1 bag (about 500g) of cheese tortellini (Frozen or refrigerated. I use whatever’s cheapest, but my grandmother always insisted on the fresh kind from the Italian deli. In a pinch, I even grabbed spinach tortellini once and nobody noticed—I swear!)
- 1 litre (4 cups) chicken or veggie broth (I usually use low-sodium, but if you like saltier soup—go wild. Bouillon cubes work too. Or vegetable stock for a meatless version!)
- 1 can (400g/14oz) diced tomatoes (I’ve subbed in tomato passata when I run out—makes it a bit smoother, less chunky.)
- 2-3 big handfuls of fresh spinach (Or baby kale. And if all you’ve got is frozen, it’s totally fine, just toss it right in.)
- 1 medium onion, chopped (I have accidentally skipped this step, and it was still edible, but it really adds something.)
- 3-4 garlic cloves, minced (Or, more if you're feeling bold! Garlic powder is okay in a pinch, but honestly the real stuff is worlds apart.)
- 1 cup (250ml) heavy cream (Or half-and-half. Milk makes it lighter, but not quite as dreamy. My friend once tried coconut milk for a dairy-free twist—it was...interesting.)
- 1-2 medium carrots, diced (I sometimes toss in celery if it’s lurking at the back of the fridge—waste not, want not.)
- 1 teaspoon dried Italian herbs (Basil, oregano, thyme—whatever you have works. My jar is labeled just ‘Herbs.’)
- Salt & pepper, to taste
- Parmesan cheese for topping (Optional, but highly recommended. Even just the cheap sprinkle stuff.)
How To Actually Throw This Together
- Chop your veggies. Onion, carrot—go as chunky or as fine as you like. This is where I start munching the carrot bits, not sure why.
- Layer in the slow cooker: Pour in the broth, tomatoes (juice and all), onions, carrots, garlic, and your trusty herbs. Pop the lid on. Set to low and ignore the whole thing for about 4-5 hours. (If you’re in a rush, high for 2-3 hours works too, but I think the flavors muddle together nicer on low.)
- Add tortellini and spinach. About 20-30 minutes before you’re ready to eat, toss in the tortellini and fresh (or frozen) spinach. This is where it kind of looks weird—skimpy, then suddenly everything puffs up; don’t panic. Stir every now and again, if you remember. I usually forget.
- Pour in the cream. Just before serving, pour in the cream and give it a good stir. Soup will go from kind of red to dreamy orange, right before your eyes. Taste and adjust salt/pepper. Sneak a taste here (no shame).
- Ladle it into bowls. Top with that parmesan. Gobble it up with bread or crackers (or both, no judging).
Notes—The Good, The Bad, The Messy
- If you let the tortellini sit too long, they get a bit squidgy. Edible, but kinda like pasta pudding (not ideal—though if that’s your jam, go ahead…)
- Actually, it reheats well, but the pasta slurps up most of the broth, so sometimes I sneak in more water or broth the next day.
- Once, I tossed in a random leftover meatball—ok, it was amazing. No rules here.
- One time, I misread the container and added buttermilk instead of cream, and...let’s just say the tang was off the charts; would not recommend.
Variations I’ve Tried (Some Winners, Some Not)
- Sausage Version: Brown up some Italian sausage in a pan and add with the onions/carrots. Makes it heartier (my husband claims it’s "real dinner" then).
- Veggie-Packed: I’ve added zucchini, peas, even corn—whatever’s rolling around in the veg drawer. It all sort of melts in. Except beetroot, which turned everything purple. Once was enough.
- Dairy-Free: Swapped the cream for coconut milk once (out of desperation, not inspiration). It kinda worked—just a different vibe, more Thai than Italian.
What If You Don’t Have a Slow Cooker?
You can totally make this on the stovetop. Use a big soup pot, follow the same steps, but keep the heat low. It’ll need a bit more stirring so the bottom doesn’t catch—though honestly, I have walked away for 20 minutes and it’s been fine. If you want a decent slow cooker but aren’t ready to splurge, here’s a helpful roundup I’ve actually used (one of those cheap ones from the list did the trick for years).
How to Store It (If There’s Any Left!)
Honestly, in my house it never lasts more than a day. Buuuut if you have leftovers, let it cool, plop into an airtight container, and stick in the fridge. It’ll thicken up (so I splash in a bit of milk before reheating). Once, I froze a batch but the tortellini got a bit funny in texture—totally edible, just not as springy. Oh, and I found some handy info about soup freezing at Simply Recipes.
What to Serve It With? Here’s What We Do
Half the time, I just tear up whatever bread I’ve got (baguette, sourdough, heck, even pita) and go dip-crazy. My youngest insists on grilled cheese triangles as a side—who am I to say no? Sometimes I serve it in big mugs. One uncle—he’s a real character—likes to drop a spoonful of pesto in his bowl. I tried it. Not bad, honestly.
Pro Tips from a (Very) Casual Cook
- Don’t rush the cooking time just because you’re impatient. I once cranked it up to high and the tortellini were mushy (regret!).
- Cheese on soup sounds weird but trust me, go for it. The more, the merrier.
- If you accidentally forget the spinach, just say you were making a classic tomato tortellini version—nobody will call you out.
Some Questions Folks Have Actually Asked (And My Answers)
- Can I use frozen tortellini? Yep, totally! Just pop them in straight from the freezer. Might just need a few extra minutes to cook, no biggie.
- Is it okay to add chicken? Sure thing. Shred up leftover roast chicken right at the end—or toss in raw chunks at the beginning so they cook through. Or skip it…it's flexible.
- Can I double this recipe? I have, but only in my big 6-quart Crockpot. In my old dinky one, it was a hot mess and overflowed everywhere. So…go big or halve it.
- Does it really matter what brand tortellini I use? Not really. Store brand, fancy imported…all delicious. (Though once I got mystery flavor, and, well, live and learn.)
- Soup gets thicker the next day, is that supposed to happen? Yeah, that’s normal. Actually, I think it tastes better the next day—I just splash a bit more broth or milk in if I want it soupier.
Ingredients
- 1 lb Italian sausage, casing removed
- 3 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
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1In a skillet over medium heat, cook the Italian sausage until browned. Drain excess fat.
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2Transfer the cooked sausage to the slow cooker. Add onions, carrots, garlic, diced tomatoes, chicken broth, and dried basil.
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3Cover and cook on low for 4 hours, or until the vegetables are tender.
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4Stir in the tortellini and cook on high for 20–30 minutes, until the tortellini are tender.
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5Mix in the heavy cream and chopped spinach. Stir well and cook for an additional 5 minutes, until the spinach is wilted.
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6Season with salt and pepper to taste. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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