Tag: tortellini

Comfort in a Bowl: Easy Crockpot Tortellini Soup
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Crockpot Tortellini Soup is an easy, hands-off slow cooker meal with Italian sausage and cheese tortellini. It’s a big-batch recipe, ideal for a hearty dinner, feeding company, or stocking the fridge with make-ahead lunches for the week.
Flavor: Cozy Italian-style tomato broth with savory Italian sausage, tender veggies, and beans, finished with cheesy tortellini and a sprinkle of Parmesan.

Skill Level: Easy and mostly hands-off, with one quick browning step at the start.

Prep Note: Brown and drain the sausage first for deeper flavor and a broth that stays rich, not greasy.

Serving Suggestions: Top with Parmesan and serve with crusty artisan bread or homemade garlic bread for dipping.

Ingredients and Easy Swaps
- Italian Sausage: Mild or hot sausage, both taste good. Remove the casings before browning if all you have on hand is link sausage.
- Vegetables: Cut carrots, celery, and green beans to a similar size for even tenderness. If using frozen green beans, add them with the tortellini near the end.
- Tomatoes: Use diced, petite diced, or fire-roasted for a deeper flavor. If the broth tastes sharp, let it cook fully and finish with Parmesan.
- Red Kidney Beans: Drain and rinse well to remove the excess starch, and for a fresher taste to the beans.
- Refrigerated Cheese Tortellini: Add only at the end of cooking, so that it stays tender and flavorful. Fresh or frozen (thawed) tortellini works too. If making ahead, don’t add the tortellini until you are reheating the base of the soup.
- Optional Add-Ins: Spinach (or kale) can be stirred in with tortellini; it wilts fast and adds extra color and nutrients.
How This Soup Comes Together
1. Brown the sausage and onion, drain well, and transfer to the slow cooker.
2. Add the remaining ingredients, except the tortellini (full recipe below).
3. Slow cook, add the tortellini near the end, before serving.
Stir in the tortellini in the last 30 minutes so they don’t overcook. Make sure to check the pasta for doneness before serving.

If the soup thickens too much, loosen it with a splash of stock.

Season at the end since the soup has a lot of salty ingredients and may not need extra seasoning.
Keep It Cozy: Storage and Freezing
- Cool the soup, then store it in airtight containers in the fridge for up to four days. Leftovers reheat well on the stove or in the microwave, adding a splash of broth as needed.
- For freezing, save the soup base (without tortellini) for up to three months and add fresh tortellini when reheating.
- If meal prepping, keep the tortellini separate and combine just before serving for the best texture.
Cozy Soup Night Favorites

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Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.

Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.

About 30 minutes before serving, stir in the tortellini and cook until tender.

Taste and season with salt and pepper. Garnish with Parmesan cheese.

If using frozen green beans, add them with the tortellini during the last 30 minutes.

Spinach can also be added with the tortellini.

Use refrigerated or fresh tortellini, or thawed frozen tortellini.

Tortellini can vary by brand; check it early to ensure it doesn’t overcook.

Serving: 1.5cups | Calories: 384 | Carbohydrates: 26g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 950mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2747IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Slow Cooker, Soup

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 15, 2026
The One Pot Soup You’ll Make All Fall
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This creamy tortellini soup comes to the table in a single pot with just a few minutes of prep. It’s loaded with wholesome veggies, savory smoked sausage, and cheese-filled tortellini for a hearty bowl of comfort.
Flavor: Rich and hearty with smoky sausage, crispy bacon, tender tortellini, and fresh spinach, all simmered in a savory broth.

Time-Saving Tip: Check the produce section for a packaged ‘mirepoix’, which is celery, carrot, and onion, instead of chopping veggies yourself!

Swaps: You can substitute the smoked sausage with Italian sausage or even chicken sausage for a different flavor. Use kale instead of spinach or add other veggies like zucchini or bell peppers.

Serving Suggestions: Serve this creamy tortellini soup with a side of crusty bread and a simple green salad for a complete meal.
Ingredient Tips for Creamy Tortellini Soup
- Sausage: Use a fully cooked smoked sausage in this recipe. Kielbasa, garlic sausage or any smoked variety works well. You can also swap in frozen meatballs or cooked chicken.
- Tortellini: I use cheese tortellini pasta, but you can use any type, including spinach-filled or ravioli. If neither is available, shelf-stable gnocchi or a medium pasta is a great replacement.
- Broth: This rich broth is made with heavy cream and chicken broth. For a lighter broth, use evaporated milk. Be careful not to boil, just simmer lightly to avoid the cream splitting.
Switch Ups
- Add extra vegetables such as broccoli, green peas, or green beans.
- Replace the bacon with leftover ham, diced pancetta, or chorizo.
- Swap the dried basil for Italian seasoning.
- Garnish with fresh parsley or fresh basil and some extra parmesan before serving.
What to Do with Leftovers

Keep leftover creamy sausage tortellini soup in a covered container in the fridge for up to 4 days and reheat portions on the stovetop or in the microwave.

Freezing this soup isn’t recommended due to the dairy and tortellini, which may not thaw well.

Serve Simmering Soup With…

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Creamy Tortellini Soup

Tortellini soup is cozy and hearty, filled with tender pasta, savory broth, and simple, comforting flavors.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside.

Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened.

Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

Stir in cream and simmer for 1 more minute. Combine cornstarch and 1½ tablespoons water to create a slurry.

Add cornstarch mixture to simmering soup a little at a time while whisking to reach desired thickness; you may not need to use all of the slurry. Simmer 1 minute.

Remove from heat and add spinach. Taste and season with additional salt and pepper if desired.

Garnish with crumbled bacon, parmesan cheese, and parsley if desired.

For a quick prep, start by cutting and cooking the bacon. While the bacon is cooking, begin preparing the other items.

If you have fresh herbs, they can be added just before serving if desired.

If you plan on keeping leftovers, cook the tortellini on the side and add it to each dish. It can become mushy if it sits in the broth too long.

Dairy doesn’t always freeze well. If you’d like to freeze this soup, remove a portion before adding the cream and tortellini. Once thawed, cream and tortellini can be added.

Leftover soup will keep in an airtight container in the refrigerator for 4 days.

Serving: 1.5cups | Calories: 634 | Carbohydrates: 31g | Protein: 25g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1014mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4261IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Soup

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 20, 2025
Italian Tortellini Pasta Salad – Simply Scratch
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Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette! Yields about 12 cups or 16 (¾ cup) servings.

Your backyard get together needs pasta salad.

So why not make this tortellini pasta salad? Cheese filled tortellini tossed with fresh tomatoes and salami and pepperoni, olives, mozzarella and parmesan cheese. And if that doesn’t already sound incredible, you toss this pasta salad in an incredible basil pesto vinaigrette. Using tortellini is a fun alternative to traditional pasta and the dressing in this salad is light, herbaceous and so so good!

I made this tortellini pasta salad and ate it with grilled chicken and asparagus, but it’s also great with bbq chicken drumsticks, grilled burgers, brats and Italian sausage.

Simple with a side of easy.

To Make This Antipasto Tortellini Pasta Salad You Will Need:

for the vinaigrette:
- basil pesto – Homemade pesto is best, however you can also use store-bought.
- white wine vinegar – Adds tang and helps balance out the vinaigrette.
- olive oil – Although pesto has oil in it, you will need just a touch more to thin it out and balance flavors.
- calabrian chili paste – Adds flavor and subtle heat. This is of course optional.
for the pasta salad:
- cheese filled tortellini – Use fresh tortellini (not dried) for best results.
- Genoa salami – I used uncured salame (Fredrick’s of Meijer – not sponsored). Slice into coins and then into thin strips.
- pepperoni – Same as above. I used a pepperoni stick (Boar’s Head – not sponsored) and slice into coins and then into thin strips.
- cherry tomatoes – I personally like these so much better than grape tomatoes, but feel free to use those instead.
- red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
- pepperoncini – Adds mild to spicy heat and delicious tangy flavor.
- olives – I use an Italian blend.
- mozzarella – For this salad I used small pearled mozzarella.
- toasted pine nuts – Adds delicious nutty flavor and crunchy texture. This is optional.
- parmesan cheese – Adds a touch of nuttiness. Use freshly grated for best flavor.
- baby arugula – Lends delicious peppery flavor.
- fresh torn basil – For serving. Optional.
Make The Dressing:

In a bowl or jar, measure and add 1/2 cup basil pesto, 3 tablespoons white wine vinegar, 2 tablespoons olive oil and 1 to 2 teaspoons Calabrian chili paste. The chili paste is of course optional.

Stir or whisk well to combine.

Cook The Tortellini:

Depending on the brand you prefer, you’ll need 16 to 18 ounces. The brand I’m using only comes in 9 ounce packages – or at least my store only carries that size. So I use two.

Bring a large pot of salted water to a boil.

Add in the tortellini, and cook according to package directions. Drain and rinse with cold water.

Build The Pasta Salad:

In a large mixing bowl, add in the cold cooked tortellini, 1-1/2 cups cherry tomatoes, 1 small red onion that has been thinly sliced, 1/2 cup sliced pepperoncini, 1/2 cup of halved Italian olives, 8 ounces mozzarella pearls, 3 ounces each hard salami and pepperoni that has been sliced into strips, 1/3 cup grated parmesan cheese and 1/4 cup toasted pine nuts.

Add in a couple handfuls of baby arugula and toss to combine.

Next, drizzle with all of the basil pesto vinaigrette (more or less to preference) over top to coat.

Toss together and serve!

If making in advance:

Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

So good!

Enjoy! And if you give this Italian Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Italian Tortellini Pasta Salad

Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!Yields about 12 cups or 16 (¾ cup) servings.

Prep Time: 20 minutes

Cook Time: 4 minutes

Total Time: 24 minutes

FOR THE BASIL PESTO VINAIGRETTE:

1/2 cup basil pesto, or use store bought

3 tablespoons white wine vinegar

2 tablespoons olive oil

2 teaspoons Calabrian chili paste, optional

FOR THE SALAD:

18 ounces fresh tortellini, cheese filled

sea salt

3 ounces hard salami, sliced

3 ounces pepperoni, sliced

1½ cup cherry tomatoes, halved

1 small red onion, thinly sliced

1/2 cup sliced pepperoncini

1/2 cup halved Italian olives

8 ounces mozzarella pearls

1/4 cup toasted pine nuts

2 handfuls baby arugula, about 2 ounces

1/4 cup crumbled Parmesan cheese

fresh basil, for serving

MAKE THE PASTA SALAD:

Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.

In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.

Add in a couple handfuls of baby arugula and drizzle with the basil pesto vinaigrette (more or less to preference) over top. Toss together one last time and serve

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
If making in advance: Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

Serving: 0.75cup, Calories: 264kcal, Carbohydrates: 17g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 556mg, Potassium: 134mg, Fiber: 2g, Sugar: 2g, Vitamin A: 314IU, Vitamin C: 8mg, Calcium: 158mg, Iron: 2mg

Author: Laurie McNamara

Course: Salads

Cuisine: Italian
This post may contain affiliate links.

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Laurie McNamara

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May 19, 2024
Italian Tortellini Salad
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This Italian inspired tortellini salad recipe is a full meal deal!

Tortellini, salami, cheese, and veggies are tossed in Italian dressing for a hearty pasta salad. Serve it as a side dish or main dish all year long.
Bright and beautiful, this recipe is jam-packed with flavor.

This tortellini salad is great as a side dish but hearty enough to serve as a main dish, too.

It’s great for parties or lunches since it’s easy to prep ahead.
Ingredients for Tortellini Salad
- Tortellini: Cheese or spinach tortellini is great in this recipe. Tricolor tortellini adds a pretty punch of color.
- Veggies: Vegetables including onions, red and green bell pepper, and cherry tomatoes add both color and lots of flavor.
- Bold Flavors: We love salami but you can use pastrami, prosciutto, ham, or pepperoni.
- Cheese: Since I use cheese-filled tortellini, I only add a sprinkle of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
- Dressing: Keep it quick with pre-made Italian dressing or make your own homemade Italian dressing.
Variations for Tortellini Salad

One of the best things about tortellini salad is the ingredients can be mixed and matched for whatever you have on hand!
- Artichokes, sun-dried tomatoes, and olives great additions.
- Up the protein with leftover shredded chicken or even grilled shrimp.
How to Make Italian Tortellini Salad
1. Cook & drain tortellini. Rinse with cold water to stop the cooking.
2. Combine with remaining ingredients according to the recipe below.
3. Cover & chill before serving.
As with most pasta salad recipes, the pasta will soak up some of the dressing as it sits. Cook the pasta until just firm and dress it very generously.

Leftovers

Italian tortellini salad will last up to 5 days in the refrigerator in a covered container. Simply stir and serve!

More Summer Salads

Did you make this Italian Tortellini Salad? Be sure to leave a rating and a comment below!
4.99 from 95 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Italian Tortellini Salad

Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!

Prep Time 20 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 30 minutes

Cook ModePrevent your screen from going dark

Cook the tortellini in a large pot salted water al dente according to package directions.

Once cooked, drain well and rinse under cold water to cool and stop from cooking.

In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.

Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.

Optional additions:

1 cup marinated artichoke hearts, drained

1/2 cup pitted olives

1/2 cup sundried tomatoes

Any color bell pepper will work in this recipe. If the onion is really strong, soak it in cold water while you prepare the other ingredients.
Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking.
The pasta will soak up dressing as it chills, be sure to dress generously.
Store in an airtight container in the fridge for up to 5 days.

Calories: 304 | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 800mg | Potassium: 145mg | Fiber: 3g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 8, 2024