Slow Cooker Kielbasa Tortellini Soup is creamy, hearty, and full of flavor! It has browned kielbasa, cheesy tortellini, sun-dried tomatoes, and spinach all in one cozy bowl. The slow cooker does most of the work, making this an easy soup for a busy day.
This soup is based on my popular Kielbasa Tortellini Soup, with the same tasty combination of kielbasa and tortellini made easy in the slow cooker. And if you love kielbasa, check out more of my Kielbasa Recipes for even more easy and hearty recipes!
Ingredients & Substitutions
- Kielbasa: Use your favorite smoked kielbasa. Brown it in a little oil before adding it to the slow cooker. Turkey or chicken kielbasa can also be used.
- Yellow onion: A white or sweet onion can be used instead.
- Garlic: Freshly minced garlic is best, but garlic powder can be used in a pinch.
- Dry-packed sun-dried tomatoes: Soak in hot water until softened, then drain and chop. Oil-packed sun-dried tomatoes can also be used; drain them well first.
- Chicken broth: Chicken stock can be used in the same amount. Low-sodium broth gives you more control over the salt.
- Water: You can use additional chicken broth instead, if preferred.
- Cajun seasoning: Use your favorite Cajun seasoning (like my homemade seasoning!) and adjust the amount to taste, as the salt and heat can vary by brand.
- Crushed red pepper flakes: Add more or less to taste, or leave them out for a milder soup.
- Heavy whipping cream: Half-and-half or whole milk can be used instead, but the soup will be less rich and creamy.
- Cream cheese: Full-fat or reduced-fat cream cheese can be used. Soften and cube it before adding.
- Fresh cheese tortellini: Use your favorite variety of fresh tortellini.
- Fresh spinach: Baby spinach works well. Chopped kale can also be used, but may need a little more time to soften.
- Parsley and Parmesan: Both are optional garnishes.
Tips for the Best Slow Cooker Kielbasa Tortellini Soup
- Brown the kielbasa: This step is optional, but browning the kielbasa first adds extra flavor and gives it nicely browned edges.
- Soak the sun-dried tomatoes: If using dry-packed sun-dried tomatoes, soak them in hot water until softened, then drain them well before chopping.
- Add the tortellini at the end: Fresh tortellini only needs about 20 to 30 minutes to cook, so wait until the final part of cooking to add it. Adding it too early can make it overly soft.
- Cut the cream cheese into cubes: Smaller pieces melt more quickly and evenly into the soup.
- Taste before seasoning: Kielbasa, Cajun seasoning, chicken broth, and Parmesan can all add salt, so taste the soup before adding more.
- Adjust the heat: The spice level can vary depending on your Cajun seasoning. Taste before adding extra red pepper flakes, and add more if you want more heat.
FAQs
Do I have to brown the kielbasa?
No, you do not have to brown the kielbasa. Browning it first adds a little extra flavor and gives the edges some color, but you can skip this step to save time.
Can I use a different type of kielbasa?
Yes! Smoked kielbasa, turkey kielbasa, or chicken kielbasa can all be used. Keep in mind that different varieties may have slightly different flavors and amounts of salt.
Can I adjust the spice level?
Absolutely! The spice level can be adjusted to your taste. For more heat, add extra crushed red pepper flakes or a little more Cajun seasoning. For a milder soup, reduce the red pepper flakes or leave them out. Keep in mind that Cajun seasonings can vary in heat from brand to brand.
Can I use half-and-half or milk instead of heavy cream?
Yes. Half-and-half or whole milk can be used in place of the heavy whipping cream. The soup will be a little less rich and creamy, but it will still be delicious.
Can I use kale instead of spinach?
Yes. Chopped kale can be used instead of spinach. Add it at the same point as the spinach, but give it a few extra minutes to soften.
Can I use oil-packed sun-dried tomatoes?
Yes. Oil-packed sun-dried tomatoes can be used instead of dry-packed tomatoes. Drain them well before chopping and adding them to the soup.
Can I use frozen tortellini?
Yes, frozen tortellini can be used, although the cooking time may be a little longer. Add it with the cream and cream cheese, then cook until the tortellini is tender.
How To Store Slow Cooker Kielbasa Tortellini Soup
Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini may continue to soften as it sits. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: Freezing is not recommended because the cream-based broth and tortellini can change in texture when thawed and reheated.
Slow Cooker Kielbasa Tortellini Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about ½ cup)
- 2 tablespoons garlic, minced
- ½ cup dry-packed sun-dried tomatoes, soaked in hot water, drained, chopped
- 3 cups (24 ounces) chicken broth
- 2 cups water
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 cup (238 g) heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed
- 18 ounces fresh cheese tortellini
- 1 cup (30 g) fresh spinach leaves
- Fresh parsley, for garnish, optional
- Freshly grated Parmesan, for serving, optional
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the kielbasa and cook for 3 to 5 minutes per side, or until browned and slightly crispy. Transfer the kielbasa to the bowl of a slow cooker.
- In the same skillet, add the onion and sun-dried tomatoes. Cook for 3 to 5 minutes, until the onion has softened. Add the garlic and cook for 1 minute. Transfer the mixture to the slow cooker.
- Add the chicken broth, water, Cajun seasoning, black pepper, and red pepper flakes to the slow cooker. Stir to combine.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- About 20 to 30 minutes before serving, stir in the heavy cream, cream cheese, and tortellini. Cover and cook on high until the cream cheese melts, the soup is creamy, and the tortellini is tender.
- Stir in the spinach and cook for a few minutes, or until wilted.
- Serve warm, garnished with fresh parsley and grated Parmesan.
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