Crockpot Creamy Tortellini Sausage Stew is a thick and creamy soup that only has a few ingredients including diced tomatoes and cream cheese.
CROCK POT CREAMY TORTELLINI SAUSAGE STEW
If you are looking for a super easy, affordable and filling meal, this tortellini stew is it! This recipe checks off all of those boxes. It is absolutely delicious and is one of my family's favorite meals - no matter if it's summer or winter. It can be served with a fresh green salad or bread - whatever you prefer!
TIPS FOR MAKING THIS ITALIAN STEW:
- If you'd rather use ground beef, chicken sausage or turkey sausage in this, it's easy to substitute! Or leave it out altogether for a meatless meal.
- Don't like spinach? Just leave it out. Or you can even substitute with kale if you prefer or some other leafy green.
- This can be made on the stovetop. Follow directions as written just don't add the tortellini. Put it all in a large stock pot or dutch oven. Cook on medium-low for about 30-40 minutes (covered.) Cook tortellini to package directions, then add in the last 10 minutes of cooking.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Italian sausage (sweet, mild or hot)
salt & pepper
chicken broth (plus more to thin stew, to preference, optional)
Italian-style diced tomatoes
cream cheese
Italian seasoning
garlic powder
frozen cheese tortellini
fresh baby spinach
Parmesan cheese
HOW TO MAKE CROCK POT CREAMY TORTELLINI & SAUSAGE STEW:
Brown and crumble ground Italian sausage. Season with salt and pepper. Drain excess grease. Place cooked sausage into the bottom of a 4-quart crock pot.
Pour in chicken broth.
Add in Italian diced tomatoes. Then pour into crock pot. Top with chunks of cream cheese.
Sprinkle Italian seasoning and garlic powder onto soup mixture. Top with frozen cheese tortellini and baby spinach.
Cover and cook on low for 3-4 hours.
Uncover and stir well. If cream cheese isn't fully melted, cover and allow to cook for additional 20 minutes. Also, at this point, if the stew is too thick for your preference, then pour in additional College Inn Chicken Broth until you reach desired thickness/thin-ness.
Then serve! Top with shredded Parmesan cheese (optional.)
CRAVING MORE RECIPES LIKE THIS ONE? TRY THESE!
CROCK POT MEATBALL & TORTELLINI SOUP
CROCK POT SAUSAGE & PEPPERS
EASY LASAGNA SOUP
COPYCAT OLIVE GARDEN CHICKEN & GNOCCHI SOUP
CROCK POT TACO SOUP
CROCK POT CREAMY AND TORTELLINI SAUSAGE STEW
Ingredients
- 1 lb ground Italian sausage mild or hot
- salt and pepper to taste
- 1 (32 oz) container chicken broth
- 2 (14.5 oz) cans Italian-style diced tomatoes, drained
- 1 (8 oz) block cream cheese, cut into chunks
- 1 tbsp Italian seasoning
- 1 tsp garlic salt
- 1 (19 oz) bag frozen cheese tortellini
- 2 cups fresh baby spinach
- shredded Parmesan cheese for topping (optional)
Instructions
- Brown and crumble ground Italian sausage. Season with salt and pepper. Drain excess grease. Place cooked sausage into the bottom of a 4-quart crock pot.
- Pour in chicken broth.
- Add in Italian diced tomatoes. Then pour into crock pot. Top with chunks of cream cheese.
- Sprinkle Italian seasoning and garlic salt onto soup mixture. Top with frozen cheese tortellini and baby spinach.
- Cover and cook on low for 3-4 hours.
- Uncover and stir well. If cream cheese isn't fully melted, cover and allow to cook for additional 20 minutes.
- Then serve! Top with shredded Parmesan cheese (optional).
Video
Nutrition
Originally published: October 2017
Updated & republished: June 2020
This sausage stew looks so creamy and yummy! I can't wait to try it myself. Thank you for sharing it!
Very good! Only change is I'll add a bit more seasoning next time. I used a mix of ground beef and ground pork. I had to let it cook an additional hour because the cream cheese did not melt and the spinach did not cook down.Very hearty and good for cold days.
I only have a 7-quart crockpot- will that matter? This sounds so delicious!
This was a hit! So incredibly easy and absolutely delicious. I used sweet sausage and grownup spinach (couldn’t find baby). I also did not add additional chicken broth at the end as I was fine with the consistency.
This recipe was phenomenal!! We enjoyed this so much. My husband couldn’t quit raving. I made this with a home made bread and it couldn’t have been better. Use high quality Parmesan cheese with this. It’s worthy of it. Thank you for a recipe that will be used again and again in our home.
Made this for dinner tonight and it was delicious! Thank you for sharing this wonderful recipe perfect for a cold rainy Sunday dinner.
DELICIOUS!!! I made it exactly as written except I didn't add the tortellini until about an hour before we ate. This was so yummy, and really delicious as leftovers too! Thanks for the recipe!
Love hearing this Leeny! Yay!!
Can i use heavy cream in place of cream chhese? And if so when do I add heavy cream
Hi Christine! I am sure you could but I haven't tested it so I couldn't say for sure. I'm sorry!
Super excited to make this tonight for dinner what is the serving sizes and is the nutrition for the whole thing?
Hey Michelle! I always encourage folks to use their own trusted nutrition calculators. My recipe card calculates an estimate but I don't hold it to any exact calculations. Please use your own trusted calculated and enter in the amounts. Depending on how large your servings are, this should serve about 6 people. 🙂
This is truly one of my favorite recipes. My whole family loves it! So easy to make too! Thank you!
I'd love to make this! I tend to like soups with a thicker broth...would I use less liquid? Or does it thicken upon standing?
Hey Brandie, this is an awesome recipe. I made it last week and loved it all week. I’m single so a pot like this gives me lunches or dinners for the whole week. Mine ended up like a stew bc the tortellini soaked up the juices. But it was awesome. Am making it again this weekend again with ground beef. So looking forward to it. I use your recipes more than any other site. YOU ROCK!! Thanks.
Could I double this recipe? I plan to cook on the stove top. Making for a large group.
Yes you sure can! Just make sure you use a large stock pot. 🙂
Can I use refrigerated cheese tortellini as long as it's around 19oz? If I wanted to add fresh mushrooms how much and when should I add them so it keeps the nice thick consistency? Would I need to add additional cream cheese to help keep the consistency?
Yes you could just keep an eye you don’t overcook them or they’ll just fall apart. I haven’t tested this with mushrooms so you’ll just have to play that one by ear.