Comfort food season is upon us, and what’s more comforting than a warm, hearty bowl of soup?

Today, I’m sharing a recipe that’s become a staple in my kitchen: Crockpot Tortellini Soup. It’s simple, satisfying, and practically cooks itself while you go about your day.

I’ve always loved a good creamy tomato soup. It reminds me of childhood, of simpler times. But sometimes, I crave something with a little more…oomph.

That’s where my special twist comes in: I add spicy chorizo and a touch of smoked paprika.

The chorizo lends a wonderful depth of flavor and a pleasant kick, while the smoked paprika adds a subtle smokiness that elevates this soup from ordinary to extraordinary. Trust me, y’all, it’s a delightful combination.

This Crockpot Tortellini Soup with Spicy Chorizo and Smoked Paprika is the perfect way to warm up on a chilly evening. It’s easy to customize to your liking, and it’s sure to become a family favorite.

This Crockpot Tortellini Soup recipe is one of those dishes that practically makes itself.

The beauty of a slow cooker, right? You just toss everything in and let it simmer away. Then, hours later, you have a comforting, flavorful meal ready to enjoy.

What I especially love about this version is how it elevates the classic tortellini soup. The addition of spicy chorizo brings a depth and richness that you just don’t get with plain sausage.

And smoked paprika? It adds a subtle smokiness that complements the other flavors beautifully.

Using the crockpot allows all those flavors to meld together. The longer it cooks, the richer and more complex the soup becomes.

It’s also incredibly forgiving. You can adjust the cooking time to fit your schedule, making it perfect for busy weeknights. Or lazy weekends, when you don’t want to spend all day in the kitchen.

Plus, using dried tortellini in the slow cooker is an easy way to keep it from getting mushy.

Finally, this soup is just so versatile. Feel free to add extra veggies, swap out the chorizo for another protein, or adjust the spice level to your liking. It’s a blank canvas for your culinary creativity, y’all.

Now, let’s talk ingredients for this comforting bowl of goodness. We’re not just making any tortellini soup, y’all. We’re kicking things up a notch with spicy chorizo and a touch of smoked paprika, adding a depth of flavor that’ll have everyone asking for seconds.

• 1 pound spicy chorizo, removed from casings
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 6 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, or more to taste
• Salt and black pepper to taste
• 9 ounces fresh or frozen cheese tortellini
• 1 cup heavy cream
• Fresh basil, chopped, for garnish
• Grated Parmesan cheese, for garnish

Don’t be shy with that smoked paprika. It’s the secret ingredient that really makes this Crockpot Tortellini Soup sing. And feel free to adjust the red pepper flakes to your liking. A little extra heat never hurt nobody.

Making this Crockpot Tortellini Soup is as easy as pie, y’all. But instead of a sweet treat, we’re diving into a savory, spicy, and oh-so-satisfying meal. The spicy chorizo and smoked paprika add a depth that’ll have everyone asking for seconds. Let’s get started!

1. Brown the Chorizo

First, in a skillet over medium heat, brown the spicy chorizo. Crumble it as it cooks, until it’s nice and crispy. Drain any excess grease. This step is crucial for releasing all those wonderful spicy flavors into the soup.

2. Combine Ingredients in the Crockpot

Now, in your crockpot, combine the browned chorizo, diced tomatoes, chicken broth, heavy cream, minced garlic, chopped onion, smoked paprika, dried oregano, salt, and pepper. Stir it all together to make sure everything’s well combined.

3. Cook on Low

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. This allows all those flavors to meld together beautifully. The longer it cooks, the richer the flavor will become.

4. Add Tortellini and Spinach

During the last 30 minutes of cooking, stir in the cheese tortellini and fresh spinach. This ensures the tortellini cooks through without becoming mushy and the spinach wilts perfectly. We want that little bite to the pasta, don’t we?

5. Serve and Enjoy

Once the tortellini is tender and the spinach is wilted, your Spicy Chorizo and Smoked Paprika Crockpot Tortellini Soup is ready to serve. Ladle into bowls and garnish with a dollop of sour cream or a sprinkle of Parmesan cheese, if desired. Enjoy, darlings!

Once the soup has simmered to perfection, it’s time to ladle it into bowls and add those final touches that make it sing.

I like to offer a variety of toppings, letting everyone customize their own bowl. It’s part of the fun, really.

Freshly grated Parmesan cheese is always a welcome addition, bringing a salty, nutty note that complements the richness of the broth.

A dollop of sour cream or Greek yogurt adds a cool, tangy contrast, especially nice against the subtle heat from the spicy chorizo and smoked paprika we’ve added.

Chopped fresh herbs, like parsley or cilantro, brighten everything up, adding a pop of color and a burst of freshness.

For those who like a little extra kick, a sprinkle of red pepper flakes or a drizzle of hot sauce can really amplify the warmth of the chorizo.

And, of course, a side of crusty bread or garlic bread is perfect for soaking up every last drop of that flavorful broth.

Sometimes I’ll even serve it with a simple side salad for a complete meal.

Enjoy y’all!

Now, let’s talk about what to do if you have any of this Spicy Chorizo and Smoked Paprika Crockpot Tortellini Soup leftover. Maybe you didn’t eat as much as you thought, or perhaps you were cooking for one or two. I always say, a little planning goes a long way.

Storing:

Allow the soup to cool completely before transferring it to an airtight container. I find that glass containers work best, but any good food storage container will do. Be sure not to overfill them, y’all.

This soup will keep well in the refrigerator for up to three to four days. I don’t recommend leaving it longer than that, just to be on the safe side.

Freezing:

Yes, you can freeze this soup! The texture of the tortellini might change slightly, becoming a bit softer, but the flavor will remain wonderfully intact. That touch of smoked paprika and spicy chorizo stands up beautifully.

For best results, freeze in individual portions. This makes it easier to thaw just what you need for a quick lunch or supper. Be sure to leave a little headspace in the container as liquids expand when frozen.

Frozen soup will keep for two to three months.

Reheating:

To reheat, thaw the soup in the refrigerator overnight. You can then gently warm it on the stovetop over medium-low heat. Stir it occasionally, until it’s heated through.

You can also reheat it in the microwave. Just be sure to use a microwave-safe bowl and heat in one-minute intervals, stirring in between, until hot.

Creative Reuses:

Leftover soup can be more than just soup. Think of it as a flavorful sauce base.

I sometimes use it to make a quick pasta dish. Just toss the reheated soup with some extra cooked pasta and a sprinkle of Parmesan cheese. You might consider some steamed green beans for a full meal.

Or, you could use it as a base for a heartier stew. Add some extra vegetables, like diced potatoes or carrots, and let it simmer until they are tender. The smoky and spicy flavors really deepen upon reheating!

I know y’all have some questions about making this comforting soup, so let’s get right to it.

Can I use frozen tortellini in my crockpot tortellini soup?

Absolutely! In fact, I often use frozen tortellini. There’s no need to thaw it beforehand; just toss it in during the last 30 minutes to an hour of cooking. This ensures the pasta doesn’t become mushy. The timing also works perfectly with the flavors from the spicy chorizo and smoked paprika infusing into the tortellini as it cooks.

What kind of sausage is best for crockpot tortellini soup?

For this recipe, I highly recommend using chorizo sausage. It adds a wonderful depth of flavor and a little kick, complementing the smoked paprika beautifully. You can use either Mexican chorizo or Spanish chorizo, depending on your preference. If you’re not a fan of spicy sausage, you can use Italian sausage instead, but you might want to add a pinch of red pepper flakes to maintain a bit of heat.

Can I make crockpot tortellini soup ahead of time?

Yes, you certainly can! This soup is perfect for making ahead. Prepare the soup as directed, but wait to add the tortellini and cream (if using) until you are ready to serve. Store the soup in the refrigerator for up to 3 days. When you’re ready to eat, heat the soup through, then stir in the tortellini and cream. You might need to add a little extra broth to loosen it up.

How do I prevent my crockpot tortellini soup from being too thick?

The key is to monitor the liquid level. If the soup seems too thick while it’s cooking, add a little more chicken broth or even water until it reaches your desired consistency. The longer it cooks, the more the starch from the tortellini will thicken the soup. Also, be mindful of the amount of cream you add at the end, as this will also contribute to the thickness. Remember, the chorizo releases some oils too, so skim if desired.

What are some good toppings for crockpot tortellini soup?

Oh, the possibilities are endless! Some of my favorites include grated Parmesan cheese, fresh parsley, a dollop of sour cream or Greek yogurt, and a sprinkle of red pepper flakes for extra heat. For this Spicy Chorizo and Smoked Paprika version, consider a squeeze of lime juice to brighten the flavors or some crumbled cotija cheese for a salty, creamy contrast. Crispy tortilla strips would also be a delicious addition.