Creamy Crockpot Tortellini Soup

 

This has been called heaven in a bowl…

Creamy Crockpot Tortellini Stew 9

 

I’m a huge fan of  Crockpot Tortellini Soup. I make it often for my family, so I wanted to try a new twist on our favorite.  Boy oh boy am I glad I decided to experiment!

 

This Creamy Crockpot Tortellini Soup is BETTER than any tortellini soup I have made in the past.  There are a lot of, what I like to call, “hidden veggies.”  The spinach, mushrooms and carrots blend so well into the soup, both of my mushroom hating children didn’t blink and eye and ate 2 bowls full!  SUCCESS!

 

NOTE: This can also be made vegetarian friendly, substituting veggie crumbles, and veggie broth.

 

 

Creamy Crockpot Tortellini Soup

Ingredients:

24 oz jar  spaghetti sauce 

2 cups water

1/4 cup diced onion

3-4 garlic cloves, minced

1/2 cup diced carrots

1lb ground beef, browned

4 cups of loosely packed fresh spinach leaves

4 cups beef  broth

8 oz cream cheese, cut into 1 inch cubes

8 oz sliced fresh mushrooms

16 oz refrigerated  cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time)

 

Creamy Crockpot Tortellini Soup - Step 1

 

Directions:

1. Combine spaghetti sauce, water,  meat, onions, garlic, carrots,  spinach, cream cheese, beef  broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH  for 5  hours.  

 

2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in  tortellini. Cover and cook for 20-30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)

 

 

 Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

 

 

 

4.6 from 8 reviews
Creamy Crockpot Tortellini Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 24 oz jar spaghetti sauce
  • 2 cups water
  • ¼ cup diced onion
  • 3-4 garlic cloves, minced
  • ½ cup diced carrots
  • 1lb ground beef, browned
  • 4 cups of loosely packed fresh spinach leaves
  • 4 cups beef broth
  • 8 oz cream cheese, cut into 1 inch cubes
  • 8 oz sliced fresh mushrooms
  • 16 oz refrigerated cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time)
Instructions
  1. Combine spaghetti sauce, water, meat, onions, garlic, carrots, spinach, cream cheese, beef broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH for 5 hours.
  2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in tortellini. Cover and cook for 20-30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)

 

Here is what I used to make this  Creamy Crockpot Tortellini Soup

 

 

Creamy Crockpot Tortellini Soup

Comments

  1. Lovely recipe. Thank you Corey.

  2. Can’t wait to try this one!! No matter what, it seems to always be extra good when made in the crockpot.

  3. Bonnie Colvert says:

    Yes Ma’am! This is a must recipe!

  4. Jerrilynn says:

    I’m trying this for the first time and realizing crock pots must come in different sizes. Mine is fairly large and oval, but probably not large enough. With all the initial ingredients, it’s up to the top. Even when the spinach cooks down, I’m wondering if the tortellini will fit… guess we’ll see! :-)

  5. I followed the directions for HIGH but the cream cheese curdled. :( Other than that, it was delicious. I think it would be great even without the meat.

  6. Yum! Used low sodium vegetable broth, chopped up our tomato/basil veggie patties (instead of hamburger meat), used fat free cream cheese, whole wheat tortellini’s…..and we had leftovers for 3 days!

  7. Just made this…….. Whoa! It is insanely delicious!!!!

  8. Corey-
    I am a vegetarian, but my family is not a big fan of the veggie crumbles. I wonder if this would taste just as good if I took the crumbles/beef out all together? Seems like it might still have enough ingredients going on to be yummy… let me know if you think that would work well!

    • Yes! I think that would work fine. Maybe add some more tortellini and veggie to pump up the soup a bit :) Hope that helps! XO

  9. I am excited to try this recipe out tomorrow. But I will be using dried mushroom tortellini. Just wondering how long it should cook for? Also wondering if I could get away with doubling this recipe (room in the crock pot?) and if the left-over batch would freeze well? Looks delish!

    • Maybe reduce the cooking a little bit for the dried pasta. How big is your crockpot? I think if you have a 6qt you should be able to double it. I have never frozen these leftovers, so I can’t say for sure. So if you do, please come back and let us know! XO

  10. Just made this last night. It was absolutely amazing. My boyfriend is a super picky eater too and he went for a third bowl!

  11. Looks delicious! Added the ingredients to my shopping list!

  12. I made this last last night. I used ground Italian sausage and my very picky kids loved it. Thanks!

  13. AileenSlaughter says:

    I am starting to make this soup and I think I saw it some place that you bare suppose to cook the ground mea. I can’t find that piece of info any place now. What is the answer?

  14. Do you think chicken would work

  15. I found this recipe on Pinterest and made it tonight. It is absolutely delicious! I’m just wondering what kind of spaghetti sauce you used since the brand I used (Rao’s) made the soup a little oily. Other than that it was great!

    • jill stanley says:

      Kerri, so funny ~ i did the exact same thing! Rao’s makes it oily. the first time i made it i did not use rao’s and it was perfect. the only problem is i cannot remember for the life of me what i used the first time! :/

  16. Hi there, just wondering on the times… 12 hours total? 7 on low 5 on high? the total time states 7 hrs 5 min so I wasn’t sure. thanks!

    • No Laurie, it is either or. If you are cooking on low…do it for 7 hours. If you are cooking on high, cook for 4-5 hours.

  17. oh gotcha! thanks! in the CP now

  18. it was delicious. I used Prego 3 cheese spaghetti sauce. Thanks for the interesting recipe!!

  19. I made this recipe tonight and it was delicious! Everyone loved it :) I prepared it over stove top vs the slow cooker and it was an easy and yummy meal everyone enjoyed, thank you!

  20. Made this today and it was beyond delicious!!!! And such simple ingredients. I also cooked some bacon on the side and crumbled it in my bowl before eating, awesome. Thanks for great recipe- I’m sharing with everyone :)

  21. Looks great Corey! I want some right now!

  22. I made this last night and my cream cheese curdled on the “low” setting. It still tasted delicious, but it didn’t have the wow factor that it would normally visually bring. Next time I will try it will andouille sausage for a little extra zing. Thanks for this recipe! We will definitely be having this for dinner again!!!

  23. Corey, your recipes never disappoint and this is no exception. My husband, toddler and I could not get enough of this delicious soup. I love how hearty it is and how many veggies you can cram into it. I accidentally omitted the cream cheese, originally intending to add it half way through, but it was AMAZING without it! I’ll try it with next time, but it is most definitely not necessary for this dish to be top notch! My hubby even gushed that it looked like something at a really fancy restaurant! A+++++ as per usual!

Speak Your Mind

*

Rate this recipe: