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Creamy Crockpot Tortellini Soup

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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

  • 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)
  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)Creamy Crockpot Tortellini Soup ingredients inside a slow cooker

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Creamy Crockpot Tortellini Stew 9
4.84 from 6 votes

Creamy Crockpot Tortellini Soup

This Creamy Crockpot Tortellini Soup recipe is BETTER than any soup. It's easy to make & my family loves it!
Prep Time: 5 minutes
Cook Time: 5 hours
Serves:8
Hover over "serves" value to reveal recipe scaler
Calories:423
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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)

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Nutrition Information:

Calories: 423kcal (21%)Carbohydrates: 35g (12%)Protein: 25g (50%)Fat: 21g (32%)Saturated Fat: 9g (45%)Cholesterol: 77mg (26%)Sodium: 1331mg (55%)Potassium: 781mg (22%)Fiber: 4g (16%)Sugar: 8g (9%)Vitamin A: 3268IU (65%)Vitamin C: 12mg (15%)Calcium: 172mg (17%)Iron: 4mg (22%)

Nutrition 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.

Course:Dinner, Soup
Cuisine:Crockpot, Slow cooker
Keyword:Creamy Crockpot Tortellini Soup
Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.

Post updated September 2020

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72 Comments

    • Mecca says

      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!!!

      Reply

    • Julie says

      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!

      Reply

  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! 🙂

    Reply

  5. Dena says

    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.

    Reply

        • Jen says

          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?

          Reply

  6. Chea D says

    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!

    Reply

  8. Ashley says

    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!

    Reply

    • Corey says

      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

      Reply

    • Natalie says

      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!

      Reply

  9. Lucy says

    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!

    Reply

    • Corey says

      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

      Reply

  10. Kate says

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

    Reply

  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?

    Reply

  15. Kerri says

    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!

    Reply

    • 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! :/

      Reply

  16. Laurie says

    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!

    Reply

    • Corey says

      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.

      Reply

  19. Audra says

    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!

    Reply

    • Ryan says

      I’m trying this stove top as well as I found out crockpots aren’t all the same size (I know, I know). I was thinking about 10min at a hard boil and then simmer for 30, add the spinach after the 30min for an additional 10 min then turn the heat back to a hard boil and add the tortellini in for the suggested cooking time of 7-9min. Are these cooking times enough? Anyone have any advise?

      Reply

      • K says

        I can attest to these times. Worked out nicely on the stove with the times mentioned above. Plus, I added a pinch of hot pepper to it. Gave it a really nice little kick.

        Reply

  20. Willow says

    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 🙂

    Reply

  22. O says

    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!!!

    Reply

  23. Jennifer says

    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!

    Reply

  24. Crystal Kuenzler says

    We LOVE this recipe. It’s in the crock pot for the 4th time right now. We’ve made a few adjustments.

    1) We use Italian sausage instead of ground beef. We’ve done both regular and hot and both are amazing.
    2) We double the carrots and mushrooms.
    3) We add the spinach just 3-5 minutes before serving so it keeps it’s freshness. It pretty much disintegrates if you leave the spinach in for the full cooking time.

    This is now my husband’s favorite meal 🙂

    Reply

  25. Rhonda says

    Used vegetable broth, low sodium, and ground Italian sausage,,, the cream cheese is curdling,
    I think next time I will not add this till the last hour,,,,

    Reply

  26. Melinda says

    I have LOVED this recipe!! Ive made it several times~~ was thinking I would step it up and use Beef Pot Roast instead of the ground beef. What do you think?? 🙂

    Reply

  27. Ember says

    I love this! Made it a week ago and had it for dinner. Had it twice for lunch this week after being frozen and it was still so good. For all those worried about the cream cheese, my curdled too. I just used a spoon to mash it into the sides of the crock pot and it blended in just fine. So good, kudos to the creator.

    Reply

  28. Kelly Shannon says

    Hey I have a question. Could you make this without the tomato sauce? I have gastroesophageal reflux disease and I try to avoid products with tomatos to reduce the acidity. Is there any way you would recommend cooking this without the tomato sauce?

    Reply

  29. Kaitlin says

    This is an amazing soup. My husband comes from an all Italian family and can be quite the critic where Italian like food is involved. He loved this and so did our picky toddler. I couldn’t get the little one to eat the tortellini but he gobbled up the soup, which is okay since all the veggies are in there any way. I even used garden vegetable marinara for him. I was wondering if this soup would freeze okay with the pasta in it? My crock pot overflowed at the end so we have lots of leftovers! Also would we get the same flavor adding the cream cheese toward the end? We didn’t get quite the creamy effect we were expecting. I almost wanted to take an immersion blender to it, I would have if it wouldn’t have made a huge mess actually lol!

    Reply

    • Corey says

      I am so happy everyone love it Kaitlin! I don’t know about freezing this one with the pasta in it. Maybe do a test run with one serving?

      Reply

  30. Nancy says

    Thank you! This was my first crock pot meal ever and it was amazing. My girls loved it too, and I have leftovers for days.

    Reply

  31. Kelly says

    I am in the process of making this now… My cream cheese curdled so that is when I came here to read reviews. I reduced heavy cream in a sauce pan and drizzled it into the soup and it worked! I did use chicken and chicken broth rather than beef only because that is what I had. I cant wait until 6 to eat it! Thanks!

    Reply

  32. andrea says

    Delicious! I used mushroom ravioli and cooked it separately so I can freeze leftover soup. I also stirred about once an hour to prevent cc from curdling. Thank you!!! Perfect snow day slow cook here in NY

    Reply

  33. Samantha says

    I made this for dinner tonight. I changed a few things: I used chicken broth instead of beef broth (only because I didn’t have any), 3 cups instead of 4 of spinach, extra carrots and extra onion.. It turned out yummier than I thought it would!! It’s a keeper. My cream cheese did not curdle, but I did have to whisk it for a good 5 minutes to get the cream cheese broken up and melted in without there being little white floaties lol.

    Yum yum yum! And more yum!

    🙂

    Reply

  34. Kathleen says

    Delicious dinner for a chilly night! Very flexible recipe – not a mushroom fan, so increased veggies and used poultry spicy italian sausage instead of ground beef. Thanks for posting, this goes in my favorites for Sunday/special occasions – because it is so good and a little pricey.

    Reply

  35. Amber says

    Just made this and it’s amazing! My cream cheese didn’t curdle, it just didn’t break up very well during the cooking process so I I had to wisk out the tiny little lumps forever. I’m thinking next time I might heat in the microwave first to soften the cream cheese and then wisk it with the spaghetti sauce or beef broth first. Would that work? Hmmmm….

    Reply

  36. Miffy says

    Don’t know if you are still checking comments for this amazing soup, but I just had to thank you for this recipe! I made it for a church potluck soup and salad lunch. Not only was my crock pot scraped EMPTY by the time I got to the serving table, but someone commented as I picked up my crockpot after lunch that mine was the soup everyone wanted! That has NEVER happened to me before! 🙂

    Reply

  37. JoLynn says

    This is SO good! We’ve made it a bunch of times…at least once a month since I discovered this meal back in like January. We make no changes and it is spectacular! ? PS, those that have trouble with the cream cheese curdling, I stir it into my spaghetti sauce and heat it on the stove before adding it to my crockpot 🙂

    Reply

  39. Elizabeth says

    Made this a while ago and froze the leftovers in single servings. Even after a couple of months in the freezer the soup was wonderful and heartily enjoyed by my son. I am making it again for supper tonight..just perfect for our busy family on a cool rainy day.

    Reply

  40. Eugene Zimmer says

    Wow! I tepid the easy ingredient list, but truly blown away delicious! It’s my recipe arsenal thank you

    Reply

  41. Miffy Brown says

    Hi Corey, I first posted in February of 2016 about this amazing soup. Tonight I made it again for my church, this time for a soup fundraiser to raise money for a clean water project for our sister church in Baraderes, Haiti. People “voted” for their favorite soup with donations. Out of 22 soups, mine came in 5th and raised over $750! Thank you from the bottom of my heart for this wonderful soup. Mine again was the first crockpot scraped clean!! In total we raised over $11,000, which will build a cistern to provide clean drinking water to our Haitian brothers and sisters. The fact that my little soup raised a significant part of that is such a joy for me! Thank you, thank you, thank you for gifting us with this delicious soup recipe! ☺️💗

    Reply

    • Corey says

      Oh my goodness! This is such an amazing story. What a wonderful fundraiser. I’m honored you chose my soup to make for this special event.

      Reply

  42. Shontal says

    All I could find was tortellini in the dry stock at my local grocery store, so they’re not frozen or refrigerated, so I’m not sure when I should put them in. Any advice?

    Reply

  43. Nina says

    5 stars
    Well I have made this recipe almost once a week for a while now and I wanted to share something I do to give it a little bit more flavor it might not be for everyone but my family loves it this way. At Aldi’s they have an Italian dressing packet it’s quite small in a red pack. I add this at the beginning with the broth and meat and so forth and it gives such an amazing flavor in my opinion. I’m so glad I found your recipe online because my husband two teenage boys and a picky 8 year old daughter gobble it up like there’s no tomorrow.

    Reply