This Crockpot Tortellini Soup with Kielbasa is pure cozy comfort in a bowl.
It’s creamy, full of flavor, and the smoky kielbasa brings something a little special to this dish.
Everything just simmers together until it’s rich, creamy, and perfect.
The tortellini gets nice and tender, the spinach adds a pop of freshness, and that cream cheese melts right in to make the broth silky smooth.
Super simple, super satisfying.
Why I Love This Recipe
This version of tortellini soup is a little twist on the usual—it brings back memories of dinners at my grandma’s, where kielbasa always made its way onto the table. The smoky flavor blends so well with the creamy tomato broth. I love how everything cooks together in one pot, and the flavor just gets better with time.
- Smoky kielbasa gives the soup a rich, savory flavor
- So easy—no extra pots needed
- The cream cheese makes the broth velvety and satisfying
- Minimal prep with maximum flavor
- Great leftovers for lunch the next day
Servings and Time
Servings: 6
Cook Time: 4–5 hours on low or 2–3 hours on high
Prep Time: 10 minutes
Macros (per serving, approx.)
- Calories: 495
- Protein: 21g
- Carbs: 33g
- Fat: 30g
- Fiber: 3g
- Sugar: 6g
What You’ll Need
- 1 lb kielbasa, sliced into ¼-inch rounds
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (8 oz) block cream cheese, cubed
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups baby spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Pro Tips
- Brown the kielbasa to bring out its smoky flavor before adding it to the crockpot.
- Cube your cream cheese before adding—it melts better this way.
- Don’t overcook the tortellini or spinach. Add them toward the end.
- Stir gently after the cream cheese melts to fully blend it into the broth.
- Kielbasa adds salt, so taste before adding extra salt.
Tools Required
- Crockpot (6-quart or larger)
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Ladle
Substitutions and Variations
- Swap spinach for kale or chopped Swiss chard
- Use turkey kielbasa for a leaner option
- Try fire-roasted tomatoes for extra depth
- Add a pinch of red pepper flakes for heat
- Use frozen tortellini—just cook a little longer
Make Ahead Tips
- Slice kielbasa, dice onion, and mince garlic ahead of time—store in fridge
- Add everything (except tortellini and spinach) to the crockpot insert and refrigerate overnight
How to Make Crockpot Tortellini Soup with Kielbasa
Step 1: Brown the kielbasa
In a large skillet over medium heat, brown 1 lb sliced kielbasa until the edges are golden and crisp, about 4–5 minutes.
Step 2: Sauté the onions and garlic
Add 1 small diced yellow onion and 3 minced garlic cloves to the skillet with the browned kielbasa. Cook for 3–4 minutes until onions are soft and garlic is fragrant.
Step 3: Add everything to the crockpot (except tortellini and spinach)
Transfer the kielbasa, onion, and garlic mixture to your crockpot. Add 4 cups chicken broth, 1 (14.5 oz) can diced tomatoes with juice, 1 (8 oz) block cream cheese, cubed, 1 tsp Italian seasoning, and salt and pepper to taste. Stir gently.
Step 4: Slow cook
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the cream cheese is fully melted and the flavors have blended.
Step 5: Stir in tortellini
Add 1 (9 oz) package refrigerated cheese tortellini. Stir gently and cook on high for 20–25 minutes until tortellini is soft and tender.
Step 6: Add spinach
Stir in 3 cups baby spinach and cook another 5 minutes, just until wilted.
Step 7: Serve and enjoy
Ladle into bowls and serve hot. Garnish with fresh herbs or grated cheese if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently in the microwave or on the stove; add a splash of broth if it thickens
- Not freezer-friendly—tortellini texture gets too soft after freezing
Why This Recipe Works (Quick Science)
- Browning kielbasa adds deep, savory flavor through caramelization (Maillard reaction)
- Cream cheese emulsifies the broth, creating creaminess without curdling
- Tortellini cooks right in the broth, absorbing flavor and releasing starch to thicken the soup
- Slow cooking gives all the ingredients time to blend and get cozy
Common Mistakes
- Skipping the browning step—kielbasa won’t develop the same flavor
- Adding tortellini too early—it will fall apart
- Using low-fat or whipped cream cheese—it won’t melt properly
- Not stirring the cream cheese after melting—it’ll stay clumpy
What to Serve With
- Garlic bread or crusty French rolls
- Caesar salad or mixed greens
- Roasted Brussels sprouts or asparagus
- A glass of dry white wine or lemon iced tea
FAQ
Can I use smoked sausage instead of kielbasa?
Yes, smoked sausage works great in place of kielbasa.
Can I use dry tortellini?
You can, but it takes longer to cook and might not get as tender in the crockpot.
Is this soup spicy?
Nope! Kielbasa is mild. Add red pepper flakes if you want heat.
Can I leave out the cream cheese?
You could, but the soup won’t be creamy. Try a splash of heavy cream or half-and-half instead.
Can I double the recipe?
Yes, just make sure your crockpot is big enough!
Hope You Love It!
There’s something about this soup that just makes everything feel easier. It’s hearty, flavorful, and fills the kitchen with the best smell. Make it on a busy day, a chilly evening, or just because you want something good. Let me know how it turns out in the comments—I’d love to hear your take on it!