Creamy Crockpot Tortellini Soup
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!
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NOTE: This can also be made vegetarian friendly, substituting veggie crumbles, and veggie broth.
Creamy Crockpot Tortellini Soup
- 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)
- 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.
- 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 ARE MORE CROCKPOT SOUPS WE LOVE!
- The Best Crockpot Minestrone Soup
- The Best Crockpot Chicken Noodle Soup
- Loaded Crockpot Hash Brown Potato Soup
Creamy Crockpot Tortellini Soup
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Ingredients
- 24 oz jar spaghetti sauce
- 2 cups water
- 1/4 cup diced onion
- 3-4 garlic cloves minced
- 1/2 cup diced carrots
- 1 lb 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
- 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.
- 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)
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
Lovely recipe. Thank you Corey.
My 2nd time making it!! One of my favorites’!!!! I use chicken and chicken broth instead, never tried it with beef.. I put chicken tenderloins in oven with light seasoning on it..cook until not raw thentake out, let it cool then cut it in cubes then toss in crockpot!!!
This was amazing! I used spicy italian sausage instead of ground beef and I added about a cup of half and half to make it a little more creamy and some parmesan cheese to taste. it was amazing and so easy to make!
Can’t wait to try this one!! No matter what, it seems to always be extra good when made in the crockpot.
Yes Ma’am! This is a must recipe!
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! 🙂
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.
Just made this-my cream cheese curdles also, any help on preventing it from happening? Smells delicious!
Where you cooking it on high or low?
I cooked it on Low and followed your instructions but the cheese curdled as well. I put it in right out of the refrigerator… do you think this had something to do with it? Otherwise it was delicious… Does the cheese make a big difference? I’m thinking that next time, I’ll leave it out… what do you think?
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!
Just made this…….. Whoa! It is insanely delicious!!!!
What a wonderful comment! Thanks you 🙂
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
Hi, I’d love to try this but can’t have tomato based sauce. Do you think a jar of white pasta sauce would work? Thanks!
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
Just made this last night. It was absolutely amazing. My boyfriend is a super picky eater too and he went for a third bowl!
YAY! I am so glad you both loved it Kate! XO