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Dinner doesn’t get much better than this easy Crockpot Tortellini Soup. Your slow cooker does all the work and you get to enjoy a hearty soup chock full of meaty sausage, cheese tortellini, and vegetables. Just grab some bread and dig in!

Slow cooker Tuscan tortellini soup with sausage in three bowls

Why You’ll Love This Crockpot Tortellini Soup With Sausage Recipe

  • Healthy But Hearty. A warming, hearty soup made in the slow cooker, this crockpot tortellini soup recipe (and this similarly satisfying Crock Pot Chicken Tortilla Soup) is the kind of cozy dinner made for blustery winter days. It has all the warming comfort and indulgent touches you crave, done in a lighter, healthy way.
  • Easy to Make. This easy tortellini soup with sausage and kale is made in the slow cooker, which means your hands-on time is minimal. Enjoy the experience of a hearty, homemade meal that took you fewer than 15 minutes of active effort to prepare!
  • So Flavorful. Italian sausage adds loads of flavor to everything from Sausage and Potatoes to Italian Sausage Pasta, and this tortellini soup is no exception. Fennel might be an unexpected addition at first glance, but once you give this soup a taste, you won’t be able to imagine it without.
  • Highly Customizable. The ingredients are simple and adaptable for what you have on hand at the moment. I share some variation ideas later in this post!
Three bowls of easy tortellini soup with vegetables and sausage

5 Star Review

“This was AMAZING. Absolutely a new favorite! Thank you!”

— Marie —

How to Make Crockpot Tortellini Soup

The Ingredients

  • Cheese Tortellini. What could be better than soft, pillowy cheese-stuffed tortellini? Absolutely nothing. Tortellini holds up nicely in the soup and brings easy, cheesy flavor. Plus, it cooks directly in the slow cooker.
  • Ground Italian Turkey Sausage. The sausage adds zesty flavor and rib-sticking protein. Turkey sausage is super flavorful and much lower in fat than regular pork sausage. You can use spicy Italian sausage or sweet Italian sausage.
  • Onion + Fennel. Onion is classic. Fennel is unexpected and deeply delicious, especially with the sausage. Common in many Italian recipes, fennel gives the soup a note of subtle sweetness. It doesn’t overpower; rather, it will be the somethin’ somethin’ that makes you pause, try to put a finger on what makes this easy tortellini soup special, and then go back for more.
  • Tomato Paste + Fire-Roasted Tomatoes. Two of my favorite stealth flavor builders. Both the fire-roasted tomatoes and tomato paste give the soup a depth that will fool everyone into thinking you spent hours lovingly simmering it on the stove, instead of tossing everything into the slow cooker and walking away. Your secret is safe with me.
  • Garlic + Carrots. These two ingredients bring flavor, texture, and nutritional benefits to the soup.
  • Red Wine Vinegar. A splash makes the soup lively, bright, and balanced. Don’t skip it. (Also adds a pop of acidity to Pasta Fagioli).
  • Chicken Broth. The main source of liquid for our tortellini soup.
  • Italian Seasoning. A perfect powerhouse of flavor for this slow cooker Tuscan tortellini soup.
  • Kale. For added nutritional benefits, I tossed in some kale, just like in my Minestrone Soup. The kale softens and becomes almost imperceptible amongst the other ingredients in the soup. If you prefer, you can make the tortellini soup with spinach instead. (Kale is also the star in this Kale Soup!)
  • Parmesan Cheese + Parsley. I suggest topping the soup with some freshly grated Parmesan cheese and parsley. You will not regret this move.

The Directions

Three bowls of creamy soup with pasta, vegetables, and sausage
  1. Prep. Brown the sausage on the stovetop. Add the onion and fennel, cooking until softened. Add tomato paste and garlic.
  2. Cook. Add all of the ingredients but the kale and tortellini to the slow cooker. Set it on LOW for 3 hours and forget it.
  3. Add the Pasta. Stir the kale and tortellini directly into the crock pot with the other ingredients, let cook on LOW until tortellini is al dente.
  4. Finish. Serve, sprinkle with Parmesan and parsley, and ENJOY!

Recipe Variations

  • Sausage Tortellini Soup on the Stove. The stovetop recipe was adapted from this crockpot version, and it’s just as delish!
  • Slow Cooker Vegetarian Tortellini Soup. Omit the sausage, and use vegetable broth instead of chicken broth. If you like, you can stir in a can of rinsed and drained white beans, such as cannellini or great Northern, into the soup for extra protein.
  • Tortellini Soup with Spinach. Swap the kale for several big handfuls of roughly chopped spinach. For a creamy tortellini spinach soup spin, add a splash of half and half at the end.
  • Crockpot Creamy Tortellini Soup. For an extra hit of indulgence, stir in a splash of half and half just before serving.
  • Easy Spinach Tortellini Soup. Swap the regular cheese tortellini for spinach-stuffed tortellini. (See note above to swap the kale for spinach for a double spinach hit.)
  • Slow Cooker Creamy Chicken Tortellini Soup. For chicken tortellini soup, use chicken sausage instead of Italian turkey sausage. You can also skip the sausage altogether and add cooked, shredded chicken into the slow cooker with the sautéed veggies (you can make shredded chicken on the stovetop or try this Crock Pot Shredded Chicken; for the ultimate shortcut, you could even use shredded, store-bought rotisserie chicken). Since sausage has more flavor than shredded chicken, you may want to stir in a pinch of red pepper flakes, black pepper, or even fennel seeds at the end.
Two bowls of tortellini soup with sausage, kale, and other veggies

Storage Tips

  • To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm the soup in a Dutch oven on the stove over medium-low heat, adding splashes of broth as needed to thin the soup. You can also rewarm this soup in the microwave.
  • To Freeze. Store tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Chop all vegetables up to 2 days in advance, and store them in the refrigerator.

What to Serve with Crockpot Tortellini Soup

  • Slow Cooker. This one is programmable, so you can truly set it and forget it!
  • Ladle. The best way to transfer tortellini soup to bowls and storage containers.
  • Garlic Press Rocker + Leaf Herb Stripper. This wonderful little tool has multiple functions and comes in handy when prepping this soup.

Recipe Tips and Tricks

  • Wash the Kale Well. Those curly kale leaves do a good job hiding grit and sand (sometimes bugs too!), so be sure to wash it thoroughly to keep any unwanted surprises out of your crockpot tortellini soup.
  • Use a Good Broth. Avoid using bouillon cubes or inexpensive canned broth; store-bought is absolutely fine, but it should be something you wouldn’t mind sipping on when you’re under the weather. If it tastes bad, it’s not good for soup!
  • Don’t Skip the Initial Stovetop Cooking. A lot of slow cooker soup recipes skip this step, but I’ve found it’s critical. It helps the vegetables soften and adds more depth to the flavor.
  • Grate Your Own Parmesan. It will melt smoothly into your soup—the grated Parm in the green bottle does not!

Crockpot Tortellini Soup

5 from 37 votes
Italian Crockpot Tortellini Soup. An easy, healthy crockpot recipe with chicken or turkey sausage, spinach or kale, and cheese. Creamy and comforting!

Prep: 10 minutes
Cook: 3 hours 40 minutes
Total: 3 hours 50 minutes

Servings: 12 cups


  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground Italian turkey sausage look for it sold ground in a package, or you can also squeeze it from the casings if links are your only option
  • 1 large yellow onion chopped (about 2 cups)
  • 1 large fennel bulb chopped (about 2 cups)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted tomato paste I like to buy the kind in the tube so I can use it for several recipes over time
  • 3 cloves garlic minced (about 1 tablespoon)
  • 3 large carrots chopped (about 1 1/2 cups)
  • 6 cups low-sodium chicken broth plus additional as needed
  • 1 (15-ounce) can fire roasted diced tomatoes in their juices
  • 2 teaspoons Italian seasoning
  • 4 cups chopped stemmed curly or dinosaur kale about half of an 8- to 10-ounce bunch
  • 1 (9-ounce) package 3-Cheese Tortellini
  • 1 tablespoon red wine vinegar
  • 1/4 cup finely grated Parmesan cheese
  • Chopped fresh parsley


  • Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven. Add the turkey sausage, onion, fennel, salt, and pepper. Cook, breaking apart the meat, until it is browned and the vegetables are soft, about 8 minutes. Add the tomato paste and garlic and cook until fragrant, about 1 additional minute.
  • Lightly coat the inside of a 6-quart or larger slow cooker with nonstick spray. Add the browned sausage mixture. Next, add the carrots, 6 cups chicken broth, diced tomatoes in their juices, and Italian seasoning. Stir to combine. Cover and cook on LOW heat for 3 hours, until the carrots are nearly tender.
  • Stir in the kale and tortellini. Cover and cook on LOW for 30 additional minutes, or until the kale is wilted and tender and the tortellini is al dente. If your slow cooker runs hot, check the slow cooker a little early to ensure the pasta does not overcook. Stir in the red wine vinegar. If you would like a thinner, brothier soup, stir in additional broth until your desired consistency is reached. Serve hot, sprinkled with Parmesan and parsley.



Serving: 1(of 8); about 1.5 cupsCalories: 412kcalCarbohydrates: 27gProtein: 23gFat: 22gSaturated Fat: 7gCholesterol: 20mgFiber: 4gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Nana! You can go ahead and leave out the sausage. You can add an extra pinch of red pepper flakes and maybe some fennel seeds for more flavor if you find it a little bland without.

  1. Please include sodium count in your nutritional info. I would like to try more recipes but am on a low sodium diet and must be careful.

    1. Hi Pat! I don’t include sodium in the nutrition info because the amount can vary wildly depending on which brands/ingredients are used. I’d recommend using a free online calculator such as MyFitnessPal so you can calculate the sodium based on the products you use. There are other online resources as well, but I use MyFitnessPal, and I hope that can be a helpful resource for you!

  2. This sounds fab — and perfect for chilly weather and hectic holidays. Thank you for such great posts, always sprinkled with a hefty dose of optimism. :)

  3. This does sound great. Contemplating whether to sub anything for the sausage when my vegetarian friends come to stay around Christmas. Thoughts on that?

    1. Hi Lisa, you can leave the sausage out. You can also add an extra pinch of red pepper flakes and maybe some fennel seeds for more flavor if you’d like.

    2. Mushrooms are always a good meat substitute – in soups I like to cut them into bite sized pieces to go with the rest of the ingredients.5 stars

    1. Hi Mary Jane, I’m sorry you’ve run into some trouble! Did you try clicking the “Print” button below the square photo in the recipe? It is currently working for me.

      1. Hi Mary Jane and Erin, I had this problem, too. The print button wouldn’t recognize my mouse, I found that by moving the mouse slowly up from the bottom it would engage the print button and I was able to print it. I’ll report back tomorrow to let you know, Erin, how much I loved the soup!

          1. You’re more than welcome, Erin.  Also, the  soup was fantastic, it’ll be made often, lovely flavour and very filling.  Thank you, for sharing the recipe!5 stars

    2. I had to point my mouse on the bottom left of the print icon to get it to print. Thanks for sharing this recipe I cant wait to try it!

  4. This sounds wonderful and yummy, but I’m not a huge fennel fan. Is it that prominent in the taste of the soup? Can I leave it out or substitute something else?

    1. Hi Elizabeth! You can taste it, but it is subtle. It’s also sweet and mild since it is sautéed first. You can omit it if you’re unsure. I hope you enjoy it!

      1. Made it today and it was so yummy! You are correct in that the fennel was subtle, but I do think I’ll probably leave it out next time. Not sure why it’s just not my favorite. ?5 stars

    1. Hi Letitia, I’d really recommend red wine vinegar for this one, but in an absolute pinch, you can try freshly squeezed lemon juice.

  5. Ooo….love that fennel in there. One of my favorite Winter ingredients! This looks like the perfect cold weather buster!

    1. Hi Holli, it will keep in the fridge, but the the pasta will soak up the broth, so if that’s a concern for you, I’d recommend storing the tortellini separately.

  6. Hi Erin,
    Soup looks fabulous and I am definitely going to cook it this weekend!  Regarding the red wine vinegar, is it stirred in after the final 30 minutes of cooking time or is it stirred in when the tortellini and kale are added?

    1. Hi Tara! The red wine vinegar goes in step 3, after the tortellini and kale have finished cooking and right before serving. I hope you love the recipe!

  7. Hi Erin

    Saw your recipe as i was looking thru Cooking light and was prepping their recipe!  It is very similar ,other than the sausage, plus i trust all your recipes!  In the process of cooking yours, thanks so much!

  8. Im with you on the holidays….I always think I’m going to be less busy, and every year just gets crazier! anyways, I love all the fresh flavors in this soup. Such an easy soup to make, but it sounds so delicious!5 stars

  9. This looks amazing! Going to try it out this week :) do you have a recommendation for subbing out carrots? Usually I use sweet potatoes or zucchini depending on the recipe, but I don’t think the zucchini would hold up in the crockpot, and not sure that sweet potatoes would go with this recipe!

      1. I tried this out tonight and it was even more amazing than I thought it would be! I ended up omitting the carrots altogether and actually made it on the stove as I didn’t get home early enough to get it in the crockpot. The flavor was DELICIOUS and I couldn’t believe I actually made it! The hubby loved it too, thank you for another great recipe :)5 stars

  10. I made this last night for dinner. I couldn’t find fennel in the grocery store, so I made it without it. It was delicious!5 stars

  11. Just got this in my crockpot! Can’t wait! I was curious, though–I didn’t see where the second tablespoon of olive oil is used…?

  12. The ingredient list calls for 2 tablespoons of olive oil, divided. I never saw when to use a second tablespoon of olive oil. Did I miss it_

    Thank you for the recipe,


  13. Son & significant other visiting east coast from CA. Will start with crab artichoke toasts (look yummy) a little good chard wine & have the soup & a nice salad for meal. Won’t need to be shackled to the stove while they visit & we all play tourist with our sites jn PA. Will also add homemade fresh bread & a cake grabbed from the freezer & freshly frosted.
    I usually start baking bread in November but so many things needed repaired or bought this year that I am getting a late start on filling the freezer with my bread which everyone really likes. I give them a choice of 3 or 4 different kinds & they rave about it. Bread maker was best gift (other than jewelry-LOL) that hubby ever gave as gift.

  14. This is a total keeper recipe! Full disclosure- I didn’t make it in the crockpot. Just made everything in a dutch oven on the stove and just let it all simmer for about 40 minutes and then added the tortellini and kale for the last 30 minutes. I used ground Italian chicken sausage cause that’s what they had at the store. I also added 1 tsp red pepper flakes cause I like to keep things spicy :). Also- love the addition of the bulb of fennel- really gives it great flavor and you can use the fronds of the bulb to garnish the soup. 
    This is FOR SURE going on rotation this winter- love it!5 stars

  15. Hi Erin, 
    LOVED this recipe, and my husband and toddler did too-you’re the best! I couldn’t find a fennel bulb in either of my local grocery stores so I just left it out. Any recommendations for a substitute? 5 stars

  16. I made this recipe last night. I decided not to use the crock pot. It took just a little over and hour. It was delicious! My husband and I are putting this on our monthly meal rotation for the fall and winter. 5 stars

    1. I’m so happy to hear that this recipe was a hit, Barbara! Thank you for taking the time to share this kind review!

  17. I made this soup for lunch today and we could not stop ooo-ing and aaahh-ing over it! So delicious and so much flavor! Also, made this on the stovetop over a little less time and it turned out great. Thank you for this recipe!5 stars

    1. YAY! Thank you for taking the time to share this kind review, Christine! I’m so happy that you enjoyed the recipe!

  18. This soup is amazing!!! I made it on the stove along with fresh chicken(legs and thighs) and broth made from scratch. The flavors just meld together so well. I added loads of veggies( tri-colored carrots and zucchini) and followed the rest of the recipe. It is hearty AND healthy!! Thanks Erin!!! I wish I could post a picture!!??5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Brandi! Thank you for taking the time to share this kind review!

  19. Hi Erin,
    This recipe sounds wonderful. I love my Crockpot and can’t wait to try this recipe but I’m not a fan of kale. Would spinach work or can you recommend another substitute?
    Love to read your posts. Wish you lived next door to me!!

    1. Thank you for taking the time to share this kind comment, Lorna! Spinach will work fine for this recipe. I hope you enjoy it!

  20. This crockpot soup is amazing! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe running app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!5 stars

  21. Super flavorful and perfect for a lazy Sunday crockpot meal in the fall. I had trouble finding fennel and saw that a bok choy bulb can work as a substitute, so I did that. I also added red pepper flakes because I got sweet Italian sausage but wanted a little heat. Other than that, I followed the recipe exactly. Great for freezer leftovers, too!5 stars

  22. I made it on the stove top in a Dutch oven and it was yum! I did add some bay leaves and red pepper flakes for extra spice. Even my soup hating hubby approved. Perfect for these chilly fall nights.5 stars

  23. Would this be possible to make without the tomatoes and tomato paste? What would you substitute? I am allergic to tomatoes, but this sounds amazing!

    1. Hayley, I am afraid the tomatoes are pretty essential to the flavors here (so sorry to disappoint you!). You might enjoy one of these soup recipes:

  24. This soup was warm, flavorful and wonderful. I used sweet pork sausage. I didn’t have time to use the crockpot, I simmered it on the stove for an hour before adding the Tortellini and greens (spinach). I have had several meals from the Well Plated cookbook and all were delicious!5 stars

  25. Delicious!! After 2 hours I turned to high heat to get carrots tender and added kale early to get it tender. Topped bowl-of soup with Parmesan . This will be a go to comfort food in our home. Mmm good?5 stars

  26. So so yummy! Got home late so had to use my stew pot, no fennel bulbs sold in our area but wow! Can’t wait to taste it tomorrow5 stars

  27. This was SO yummy!! Not only was it delicious, but it was super easy! Per Erin’s suggestion, I subbed the kale for spinach! We will definitely be making this again!5 stars

  28. Fantastic recipe! We’ve tried a tortellini soup before but this was way better. Loved all the flavours and the fennel bulb was a nice addition. I like that it would be very easy to do on the stovetop if I forgot to get it ready in the slow cooker.

    It’s already printed and waiting to get in my binder!
    Just like all of the other recipes I’ve made from your site, it was delicious and will definitely be a regular in the soup rotation. Thanks very much!5 stars

  29. This soup is fantastic! I made it on the stove top in one hour and the flavors were amazing. I can’t wait to try it again tomorrow after the ingredients mingle overnight! Thank you Erin!5 stars

  30. JUST made this recipe TODAY… so so good. an easy recipe to follow. Packed with flavor!! Perfect fir a day like today, cloudy and cold!5 stars

  31. FABULOUS flavor, Erin! Everything you make is seasoned to perfection! I’ve made tortellini soup before but this is amazing. Keep those recipes comin’! 🤗5 stars

    1. Hi Sarah! Maybe? Honestly I haven’t made tortellini in the instant pot, so not sure how it would turn out. If you decide to experiment, let me know how it goes!

  32. This sounds wonderful but I’m not a fan of fennel. Will the soup be good without it, or is there something I can substitute?

  33. absolutely delicious! pretty easy to prep. Looking for a faster way to cook it though…also the carrots were still a tad too crunchy. Any recommendations?5 stars

  34. Erin, I’m so happy I found your website! This is the first recipe I have tried, and it earned its 5 stars! The flavor profile is amazing and my husband agrees. I’m not a big fan of fennel, but it works perfectly in this recipe. The only issue I had (which is not the recipe’s fault) is that when re-heating this soup the next night, the tortellini pretty much disintegrated. So I’m thinking that next time around, I will trying adding 1/2 the tortellini on the first night, and the other half on the second night. Anyhow, Ive bookmarked this site, and plan to start making lots of other healthy and delicious-looking recipes! Many thanks!5 stars

  35. I am very excited to try this recipe. I havent had a bad recipe yet. I have never had fennel before but to my surprise I found it right away at the store. Do I cut the whole thing including the bulb? Or do I just cut the leaves? What does fennel taste like?

    1. Hi Annie! You are just using the bulb in this recipe. Fennel has a very mild anise or licorice flavor. Hope you enjoy it!

  36. This was delicious! I didn’t add the fennel or onion because those aren’t my jam ha, but it was a perfect fall day soup. I also used pre sliced carrots to save time and that worked! My 6 year old even loved it and I instantly shared the recipe with my siblings after eating it. Thank you! Will be making this again.5 stars

  37. This is outstanding! So easy and flavorful. I highly recommend that when you make you automatically double the recipe or you will be making another batch two days later like me.5 stars

  38. Amazing flavor. So easy to throw together. Only change I used the Italian Sausage tortellini’s. Thanks Erin for another winner.5 stars

  39. Amazing. Granted I cheated and used pork….. But seriously, delicious!!! The fennel is everything. Next time I will use a bit more! Soooooooooo good thank you!!
    Rebecca5 stars

  40. I just made this. So good! I used spicy turkey sausage which gave the soup a nice zip. Also my crockpot must be off, I needed to switch to high for a bit to get the carrots cooked. I will definitely make again5 stars

    1. Hi Gayle, you could probably make the base of the soup but I don’t think you can cook the tortellini in the instant pot. Glad you enjoyed this!