Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms needs to make its place on your menu this week. My husband said “this is maybe the best soup I’ve ever had!” It’s slightly creamy (but doesn’t go overboard with dairy) and has amazing flavor thanks to the chicken sausage. It also has a nice pop of color from the chopped spinach.
Get the INSTANT POT version of the recipe here
Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
I’ve eyed a recipe from Closet Cooking for a long time. It just looked like something I would love. I knew that I could make a spin off version of the soup in my slow cooker. I added chicken sausage and left out the white wine. I also adapted the recipe for the slow cooker.
I love making meals like this Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms. It feeds a crowd, warms you up and leaves you satisfied. I hope you enjoy this soup as much as my family did!
More recipes you’ll love…
Instant Pot or Slow Cooker Pasta E Fagioli Soup (Olive Garden Copycat)
Instant Pot or Slow Cooker Italian Tortellini Soup
Instant Pot or Slow Cooker Chicken Gnocchi Soup
Instant Pot or Slow Cooker Creamy Tortellini Chicken and Spinach Soup
What Slow Cooker Did You Use?
To make this Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
- Prep Time: 20 minutes
- Cook Time: 3-4 hours on low
- Total Time: -26110553.2 minute
- Yield: 8-10 servings 1x
Print Recipe
Pin RecipeDescription
This soup needs to make its place on your menu this week. My husband said “this is maybe the best soup I’ve ever had!” It’s slightly creamy (but doesn’t go overboard with dairy) and has amazing flavor thanks to the chicken sausage. It also has a nice pop of color from the chopped spinach.
Ingredients
- 2 tsp olive oil
- 1 pound ground chicken sausage (or you can use ground pork sausage)
- 1 diced yellow onion
- 3 garlic cloves, minced
- 1/4 tsp dried thyme
- 6 cups chicken broth (or 6 cups water and 6 tsp Better than Bouillon* chicken base)
- 8 ounces sliced or quartered mushrooms
- 1 (16 ounce package) frozen or fresh tortellini
- 1/2 cup grated parmesan cheese
- 5 ounces coarsely chopped spinach
- 1/2 cup half and half or heavy cream, warm
- 2 Tbsp cornstarch + 2 Tbsp water
Instructions
- Heat a pan over medium high heat on your stove top. Heat the oil for a couple of minutes. Brown the ground chicken sausage for 5 minutes. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 1 minute. Add contents of pan to the slow cooker.
- Add in the thyme, chicken broth, mushrooms and tortellini.
- Cover and cook on low for 3-4 hours. Remove the lid and add in the parmesan cheese, spinach and half and half.
- If you’d like to thicken your soup a bit you can add a mixture of 2 Tbsp cornstarch and 2 Tbsp water to the slow cooker. Cook, uncovered, for about 30 minutes on high.
- Ladle into bowls and top with additional parmesan cheese. Enjoy!
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Soup
- Method: Slow Cooker
Send Me Free Recipes
Get all my new recipes delivered to your email inbox by signing up below.
This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
One of my favorites….you gotta try this one!
Can you substitute flour instead of cornstarch?
Yes, just mix it in with the dairy until smooth before adding it into the pot.
This recipe tasted great but it turned into mush. My frozen tortellini broke apart and ruined the recipe. I recommend putting in the tortellini the last 30 minutes to hour of cooking, not the entire time.
I agree with holding back the tortellini for 2 hours at the beginning. I’ve tried it both ways now and the soup tastes perfectly wonderful if the tortellini are in the slow cooker for 1.5 hours of the full recommended cook time. And of course the presentation is much nicer when the tortellini is in tack when it;’s time to serve the soup.
★★★★★
I LOVE this soup and so does the rest of the family. Thank you.
This looks delcious, but where are the mushrooms in the recipe? When do you add them? What kind?
Hi Lori, I used white button mushrooms but you could use cremini if you want. I corrected the recipe so the information should show up now! Thanks for the heads up 🙂
Do you have the Weight Watchers Points (freestyle) for this?
No I don’t. I’m not sure how to figure that out. Can you direct me to a way to do that?
Go online and look up “weight watchers points calculator” and many versions will show up. Just make sure it’s current cause their pts system has changed over the years.
This one looks like it keeps up with ongoing changes:
https://www.calculator.net/weight-watchers-points-calculator.html
Can I get nutritional information for this recipe please? Thank you!