Mouthwatering Crockpot Turkey Tortellini Soup

If you ask me, crockpot soups are one of the best things about cold weather cooking.

This hearty turkey tortellini soup is a family-friendly dinner that practically makes itself. Savory turkey sausage and tender cheese-filled tortellini swim in a tomato broth that’s seasoned with garlic and Italian herbs.

It’s finished with a splash of cream and handfuls of fresh spinach that wilts right in. The crockpot does all the work while you go about your day.

It’s a comforting meal that feels special but couldn’t be easier to pull together on a busy weeknight.

What Kind of Turkey Sausage Should I Use?

For this soup, you can use either sweet or hot Italian turkey sausage depending on your preference for spice level. Sweet Italian turkey sausage will give you a milder, family-friendly flavor, while hot Italian adds a nice kick that pairs really well with the tomatoes and cream. If you can’t find turkey sausage at your store, regular pork Italian sausage works just as well, though it will add a bit more fat to the soup. You can also use pre-cooked sausage to save time, though browning raw sausage in the crockpot or a pan first adds more depth of flavor to the broth.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Turkey sausages: You can easily swap these for Italian pork sausage, chicken sausage, or even ground turkey. If using ground meat, brown it and season with extra Italian herbs to make up for the missing sausage flavors.
• Tortellini: This is the star of the soup, so I’d recommend keeping it. But if you’re in a bind, you can use ravioli or small pasta shapes like ditalini or shells. Just note that regular pasta won’t have that cheesy filling.
• Spinach: Kale or Swiss chard work great here. If using kale, remove the tough stems and add it a bit earlier since it takes longer to soften than spinach.
• Cream: Half-and-half or whole milk can replace the cream, though the soup will be slightly less rich. You can also use coconut cream for a dairy-free option.
• Chicken broth: Vegetable broth works fine if you want to keep things lighter, or use turkey broth if you happen to have some on hand.
• Diced tomatoes: Fire-roasted tomatoes add a nice smoky flavor, or you can use crushed tomatoes for a thicker base. Fresh tomatoes work too – just dice about 2 medium tomatoes.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the tortellini too early, which will turn them into mushy, overcooked pasta – always wait until the last 30 minutes of cooking time to add them.

Another common error is dumping in the spinach and cream at the same time as everything else, but these ingredients need to go in at the very end to prevent the cream from curdling and the spinach from turning into a dark, slimy mess.

Don’t skip browning the turkey sausages in the pan first, as this step adds flavor and helps render some of the fat, making your soup taste richer and less greasy.

Finally, if your soup seems too thick after adding the tortellini, keep some extra chicken broth on hand to thin it out, since the pasta will absorb quite a bit of liquid as it cooks.

What to Serve With Turkey Tortellini Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread or garlic knots for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light Italian dressing keeps things fresh without weighing you down. If you want to make it more of a meal, breadsticks or focaccia are perfect for soaking up all that creamy broth. You could also sprinkle some extra parmesan cheese on top right before serving and add a few red pepper flakes if you like a little kick.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just know that the tortellini will soak up some of the broth as it sits, so you might want to add a splash of chicken broth when you reheat it to loosen things up.

Freeze: I usually skip freezing this one because the tortellini and cream don’t hold up as well in the freezer. If you want to make it ahead, I’d suggest freezing the soup base without the tortellini and cream, then add those fresh when you’re ready to eat.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes, but the stovetop method keeps the tortellini from getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 65-75 g
• Fat: 65-75 g
• Carbohydrates: 110-125 g

Ingredients

For the soup base:

• 2 tbsp olive oil
• 4 turkey sausages (cut into 1/2-inch thick rounds)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 1 tbsp italian seasoning
• 1 tsp salt
• 0.5 tsp pepper
• 0.25 tsp red pepper flakes
• 14 oz diced tomatoes (I use Hunt’s for a consistent texture)
• 6 cups chicken broth

For the finish:

• 10 oz tortellini (I prefer Buitoni refrigerated three cheese tortellini)
• 0.33 cup cream (heavy cream adds a much richer velvety finish)
• 5 cups spinach

Step 1: Brown the Turkey Sausage

• 2 tbsp olive oil
• 4 turkey sausages

Heat olive oil in a large skillet over medium-high heat.

Once shimmering, add the turkey sausage rounds and brown them for 3-4 minutes, stirring occasionally, until they develop a golden crust on the outside.

This browning step builds flavor through the Maillard reaction, creating a deeper, richer base for your soup.

Don’t worry about cooking them through—they’ll finish cooking in the slow cooker.

Step 2: Build the Aromatics and Flavor Base

• 1 yellow onion
• 5 garlic cloves
• 1 tbsp italian seasoning
• 1 tsp salt
• 0.5 tsp pepper
• 0.25 tsp red pepper flakes

In the same skillet (don’t clean it—those browned bits add tremendous flavor), add the diced onion and sauté for 2-3 minutes until it starts to soften and become fragrant.

Mince the garlic cloves and add them to the pan, cooking for another 30 seconds until aromatic.

Stir in the Italian seasoning, salt, pepper, and red pepper flakes, toasting the spices for about 15 seconds.

This brief toasting releases the essential oils in the dried herbs, making them more flavorful throughout your soup.

Step 3: Combine Everything in the Slow Cooker

• browned turkey sausage from Step 1
• aromatic mixture from Step 2
• 14 oz diced tomatoes
• 6 cups chicken broth

Transfer the browned turkey sausage and the aromatic mixture from Step 2 into your slow cooker.

Add the diced tomatoes (with their juices) and chicken broth, stirring well to combine all ingredients evenly.

I find it helpful to give everything a good stir to make sure the spices are distributed throughout the liquid.

Cover and cook on high for 4 hours or low for 8 hours—both methods will give you tender, deeply flavored soup.

Step 4: Add the Tortellini in the Final Stage

• 10 oz tortellini

About 30 minutes before your slow cooker finishes, add the tortellini directly to the simmering soup and stir gently.

The tortellini will cook through in this time without falling apart or becoming mushy.

This timing is crucial—adding it too early results in soggy pasta, while adding it at the end means you’ll be waiting for it to cook before serving.

Step 5: Finish with Cream and Spinach

• 0.33 cup cream
• 5 cups spinach

Once the tortellini is tender, turn off the slow cooker and stir in the heavy cream, mixing it thoroughly into the hot soup until well combined.

Add the fresh spinach in handfuls, stirring gently as it wilts into the soup—this should take just 1-2 minutes.

The residual heat will wilt the spinach perfectly without overcooking it, keeping it bright green and nutritious.

I always add the cream at the end rather than earlier because heating it for hours can cause it to break down and lose its velvety richness.

Step 6: Serve

Ladle the hot soup into bowls and serve immediately.

The soup is rich and warming, perfect on its own, though you can add crusty bread on the side if desired.

Mouthwatering Crockpot Turkey Tortellini Soup

Delicious Mouthwatering Crockpot Turkey Tortellini Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

For the soup base::

• 2 tbsp olive oil
• 4 turkey sausages (cut into 1/2-inch thick rounds)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 1 tbsp italian seasoning
• 1 tsp salt
• 0.5 tsp pepper
• 0.25 tsp red pepper flakes
• 14 oz diced tomatoes (I use Hunt's for a consistent texture)
• 6 cups chicken broth

For the finish::

• 10 oz tortellini (I prefer Buitoni refrigerated three cheese tortellini)
• 0.33 cup cream (heavy cream adds a much richer velvety finish)
• 5 cups spinach

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the turkey sausage rounds and brown them for 3-4 minutes, stirring occasionally, until they develop a golden crust on the outside. This browning step builds flavor through the Maillard reaction, creating a deeper, richer base for your soup. Don't worry about cooking them through—they'll finish cooking in the slow cooker.
• In the same skillet (don't clean it—those browned bits add tremendous flavor), add the diced onion and sauté for 2-3 minutes until it starts to soften and become fragrant. Mince the garlic cloves and add them to the pan, cooking for another 30 seconds until aromatic. Stir in the Italian seasoning, salt, pepper, and red pepper flakes, toasting the spices for about 15 seconds. This brief toasting releases the essential oils in the dried herbs, making them more flavorful throughout your soup.
• Transfer the browned turkey sausage and the aromatic mixture from Step 2 into your slow cooker. Add the diced tomatoes (with their juices) and chicken broth, stirring well to combine all ingredients evenly. I find it helpful to give everything a good stir to make sure the spices are distributed throughout the liquid. Cover and cook on high for 4 hours or low for 8 hours—both methods will give you tender, deeply flavored soup.
• About 30 minutes before your slow cooker finishes, add the tortellini directly to the simmering soup and stir gently. The tortellini will cook through in this time without falling apart or becoming mushy. This timing is crucial—adding it too early results in soggy pasta, while adding it at the end means you'll be waiting for it to cook before serving.
• Once the tortellini is tender, turn off the slow cooker and stir in the heavy cream, mixing it thoroughly into the hot soup until well combined. Add the fresh spinach in handfuls, stirring gently as it wilts into the soup—this should take just 1-2 minutes. The residual heat will wilt the spinach perfectly without overcooking it, keeping it bright green and nutritious. I always add the cream at the end rather than earlier because heating it for hours can cause it to break down and lose its velvety richness.
• Ladle the hot soup into bowls and serve immediately. The soup is rich and warming, perfect on its own, though you can add crusty bread on the side if desired.