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
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!
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
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!
🙂
Does anyone know the nutritional profile of this soup?
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.
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….