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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
Email this recipe!
Get this recipe emailed straight to your inbox!
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.
Did You Make This Recipe?
Make sure to share it with me below!
Post updated September 2020
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?? 🙂
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.
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?
You could add a little sugar to reduce the acidity
That is a great idea Christine!
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!
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?
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.
Yay! I’m so happy to hear you loved it!!!