Slow Cooker Creamy Pesto Tortellini and Sausage Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes on Low (or 2 hours 30 minutes on High)
• Total Time: 4 hours 45 minutes on Low (or 2 hours 45 minutes on High)

Quick Ingredients

• 1 lb (450 g) Italian sausage, casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz/411 g) diced tomatoes with juices
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp Italian seasoning, 1 bay leaf, 1/2 tsp crushed red pepper (optional)
• 1/2 tsp kosher salt, 1/4 tsp black pepper (plus more to taste)
• 18 oz (510 g) refrigerated cheese tortellini
• 1/2 cup (120 g) basil pesto
• 2/3 cup (160 ml) heavy cream (or half-and-half)
• 3–4 cups (about 3 oz/85 g) baby kale
• 1/2 cup (40 g) grated Parmesan, for serving

Do This

• 1. Brown sausage in 1 tbsp oil over medium-high heat, 6–8 minutes; add onion and cook 3 minutes; stir in garlic 30 seconds.
• 2. Transfer to slow cooker with tomatoes, broth, Italian seasoning, bay leaf, crushed red pepper, salt, and pepper.
• 3. Cook on Low 4–6 hours (or High 2–3 hours).
• 4. Stir in tortellini; cook on High 12–18 minutes until al dente.
• 5. Stir in pesto and cream; add baby kale and cook 3–5 minutes until wilted.
• 6. Adjust seasoning, remove bay leaf, ladle into bowls, and finish with Parmesan and extra pesto.

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Why You’ll Love This Recipe

• Set-it-and-forget-it convenience: the slow cooker builds deep, rich flavor while you get on with your day.
• Silky, pesto-kissed broth that’s creamy without being heavy, balanced by juicy tomatoes and savory sausage.
• Cheese tortellini cooks right in the pot—no separate boiling needed.
• Baby kale adds a fresh, nutritious finish and a pop of green.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 3–4 cups baby kale, fresh basil (optional garnish)
• Dairy: Heavy cream or half-and-half, grated Parmesan, refrigerated cheese tortellini
• Pantry: Italian sausage, olive oil, canned diced tomatoes, low-sodium chicken broth, basil pesto, Italian seasoning, bay leaf, crushed red pepper, kosher salt, black pepper

Full Ingredients

Soup Base

• 1 lb (450 g) Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 can (14.5 oz/411 g) diced tomatoes with juices
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp Italian seasoning
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes (optional, to taste)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Finish & Add-Ins

• 18 oz (510 g) refrigerated cheese tortellini
• 1/2 cup (120 g) basil pesto
• 2/3 cup (160 ml) heavy cream (or half-and-half)
• 3–4 cups (about 3 oz/85 g) baby kale

For Serving

• 1/2 cup (40 g) grated Parmesan cheese
• Extra basil pesto and olive oil for drizzling (optional)
• Fresh basil leaves, torn (optional)

Step-by-Step Instructions

Step 1: Brown the sausage and aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon. Cook until browned and no longer pink, 6–8 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds. If excess fat remains, spoon off all but 1–2 teaspoons.

Step 2: Load the slow cooker

Transfer the sausage mixture to the slow cooker. Add the diced tomatoes with their juices, chicken broth, Italian seasoning, bay leaf, crushed red pepper (if using), kosher salt, and black pepper. Stir to combine.

Step 3: Slow cook to build flavor

Cover and cook on Low for 4–6 hours or on High for 2–3 hours. This gentle simmer melds the sausage, garlic, and tomatoes into a savory, rich base.

Step 4: Cook the tortellini

Turn the slow cooker to High (if it isn’t already). Stir in the refrigerated cheese tortellini, making sure the pasta is submerged. Cover and cook until the tortellini are just tender, 12–18 minutes. Stir once midway to prevent sticking.

Step 5: Swirl in pesto and cream

Stir in the basil pesto and heavy cream (or half-and-half) until the broth turns silky and lightly green-speckled, 1–2 minutes. Taste and adjust salt and pepper if needed.

Step 6: Wilt the greens

Add the baby kale and stir to submerge. Cook just until the leaves are tender and bright, 3–5 minutes. Remove and discard the bay leaf.

Step 7: Finish and serve

Ladle the soup into warm bowls. Top with grated Parmesan. For extra flair, add a tiny spoonful of pesto and a drizzle of olive oil. Serve immediately with crusty bread.

Pro Tips

• Browning matters: caramelizing the sausage and onions in a skillet first delivers deeper, richer flavor than adding them raw.
• Add dairy late: cream and pesto go in at the end to keep the broth smooth and the herbs vibrant.
• Don’t overcook the pasta: tortellini only need 12–18 minutes on High. Check early to keep them plump and tender.
• Use refrigerated tortellini: they cook quickly and hold better in soup than many frozen varieties. If using frozen, add 3–5 minutes.
• Adjust consistency: if the soup thickens on Warm or sits a while, stir in 1/2–1 cup hot broth or water before serving.

Variations

• Lighter swap: use turkey Italian sausage and half-and-half instead of heavy cream.
• Spinach pesto version: replace baby kale with 4 cups baby spinach and use spinach-basil pesto.
• Spicy Calabrian twist: use hot Italian sausage and 1–2 tsp Calabrian chili paste in place of crushed red pepper.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Tortellini continue to absorb liquid, so expect a thicker texture on day two; loosen with warm broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming—avoid vigorous boiling once cream is added. For best make-ahead results, cook and chill the soup base (through Step 3) up to 2 days ahead. Reheat in the slow cooker or a pot, then add tortellini, pesto, cream, and kale just before serving. Freezing: freeze the soup base only (without dairy, pesto, pasta, or greens) for up to 2 months. Thaw, reheat, and finish with tortellini, cream, pesto, and kale.

Nutrition (per serving)

Approximate: 680 calories; 26 g protein; 45 g carbohydrates; 39 g fat; 3 g fiber; 1,480 mg sodium. Values will vary based on brands and exact ingredients.