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
Looks great Corey! I want some right now!
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!!!
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!
Awesome Jennifer! Thank you so much for taking the time to share. I am so happy your family loved it!
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 🙂
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,,,,