Creamy Butternut Tortellini Soup

So easy and delicious, Creamy Butternut Tortellini Soup is a classic Fall and Winter soup. Made in the slow cooker with simple ingredients, this is my all-time favorite creamy butternut tortellini soup.

Spoonful of Slow Cooker Creamy Butternut Tortellini Soup.

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Bowl full of Slow Cooker Butternut Tortellini Soup.

While talking to my friends over the last few weeks a common thread seems to keep popping up.


Friends that don’t even know each other are sharing with me that they are craving more simplicity in their lives.

I am not fully sure if it is because of the time of year and all the chaos of the holidays or if it is because of life events. Regardless, we all have our sights set on a streamlined way of living from what is hanging in our closets, to the way we organize, right down to what we are eating.

That is what inspired this Creamy Butternut Tortellini Soup recipe. I wanted a simple yet comforting meal that also had a healthy element to it.

Necessity really is the mother of invention.

Well, necessity and a good support system.

I knew I wanted to make a slow cooker creamy butternut tortellini soup that was healthier and just different than what has currently been done. It was my cousin’s incredibly ingenious idea to use butternut squash and sage as the base.

Once she shared that idea with me the rest just fell into place.

This soup has the elements of a butternut squash soup and a creamy tortellini soup, truly the best of both worlds. It is also comforting and incredibly easy to make.

If you love creamy and healthy soups that add more hours into your day, you will adore this easy butternut squash soup.

Bowl of Tortellini Butternut Squash Soup with bacon and crispy sage.

Up-close photo of Slow Cooker Creamy Tortellini Soup.

How To Make Slow Cooker Creamy Tortellini Soup with a Butternut Squash Base

Making this crazy good creamy soup from scratch has just a few steps.

  1. Peel and cut butternut squash (see below).
  2. Place cut squash in slow cooker with diced onion, crushed garlic, rosemary, sage and chicken broth and cook on high for 4 1/2 hours or on low for 8-9 hours.
  3. Process soup in a blender or for super easy processing use this.
  4. Place blended soup back in slow cooker on high. Add fresh tortellini and let cook for 10 mins.
  5. In the meantime cook bacon.
  6. Stir in sour cream or yogurt and let cook for an additional 10 mins. Serve and garnish with bacon.

**Pro Tip: The easiest way to add the sour cream or yogurt is to temper it with small amounts of hot soup (about 1/2 cup) until thinned enough to easily mix into crockpot with ease.

What To Serve With Creamy Butternut Tortellini Soup

This soup tastes amazing on it’s own but I do recommended to garnish it with crispy bacon because it just simply tastes amazing with it. Here are some additional options:

  • Garnish with crispy sage leaves (seen in 2 pictures above). To do this heat a small frying pan over med/high with a small amount of oil. Add about 5-6 fresh sage leaves and fry until sage turns a dark green color and becomes crispy. This should only take no longer than about 30 seconds (possibly much less) depending on how hot the frying pan is.
  • Garnished with freshly grated Parmigiano Reggiano tastes amazing also.
  • Fluffy french bread, garlic bread or a dinner roll.
  • Soup and salad is always a great combination. Simple Strawberry Salmon Salad or Arugula Pear SAlad would both work well.

 Tips and Hints

  • Roast the butternut squash cubes before adding to the slow cooker for deeper flavor.
  • Add a dash of red pepper flakes or cayenne for a kick of heat.
  • Swap in vegetable or chicken broth for different flavor profiles.
  • Garnish bowls with shredded parmesan, fresh parsley or sliced green onions.  
  • For creamier soup, use heavy cream instead of sour cream.
  • Turkey bacon or pancetta also pair nicely.
  • Add cubed chicken breast or Italian sausage for extra protein.

Variations of the Recipe

  • Spinach and Cheese Tortellini- Swap the plain cheese tortellini for spinach and cheese tortellini to add a pop of color and extra flavor.
  • Vegan Twist- Replace the dairy-based sour cream with a plant-based alternative, and use vegetable broth instead of chicken broth.
  • Pumpkin Puree- Substituting butternut squash with pumpkin puree offers a unique twist with a slightly different flavor profile.
  • Sausage and Kale- Add cooked Italian sausage and kale for a heartier, more protein-packed version of the soup.
  • Curry Infusion- Experiment with flavors by incorporating a teaspoon of curry powder for a hint of warmth and exotic taste.
  • Cheddar Topping- Instead of bacon, try topping the soup with shredded cheddar cheese and chives for a cheesy twist.
  • Crouton Crunch- Garnish the soup with homemade or store-bought garlic croutons for an added layer of texture.

Frequently Asked Questions

How do you peel and cut butternut squash?

One option that can make preparing this soup even easier is to buy the butternut squash precut and peeled. Many stores like Trader Joes do have this available and it is perfect for extremely busy days.

To cut and peel the butternut squash start by laying the squash on its side. Using a good quality knife, carefully cut both ends off of the squash. At this point I leave the squash on its side and using a sharp vegetable peeler carefully peel the skin off pulling in the direction away from the body. Once the squash is peeled, cut across the squash width-wise making rings. Using a large soup spoon scoop out seeds and discard. Lay rings flat on cutting board and cut into 3/4 inch squares.

Does this Creamy Butternut Tortellini Soup need to be thickened?

If using close to 7-8 cups of cut butternut squash, 4 cups  of chicken broth and sour cream or yogurt, no thickening is necessary.

Can this creamy soup be frozen?

Yes, ideally frozen in a doubled freezer bag to help prevent freezer burn and then defrosted in the refrigerator for 1 day. To heat place in a sauce pan over medium heat making sure to stir often until heated through.

Can I use frozen tortellini in this recipe?

Absolutely, frozen tortellini can be used as a substitute for fresh. Just adjust the cooking time accordingly, as frozen tortellini may require a few extra minutes to cook through.

 Can I make this soup vegetarian?

 Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth, and omitting the bacon. The butternut squash and tortellini will still provide a hearty and satisfying meal.

What kind of tortellini works best? 

Mini tortellini is my recommendation, as it cooks quickly and fits nicely on a spoon. Cheese or meat filled tortellini both work well. 

Can I use pre-chopped veggies? 

Absolutely! Pre-chopped butternut squash and diced onions will save lots of time prepping.

Spoonful of Slow Cooker Creamy Butternut Tortellini Soup.

Creamy Butternut Tortellini Soup

Two classics unite with this creamy and delicious soup. Perfect for busy days and chilly nights.
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: Butternut Squash Soup Crockpot, Slow Cooker Creamy Tortellini Soup
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8 people
Calories: 314kcal
Author: Heather


  • 1 med butternut squash (about 2 1/2 lbs) *peeled, deseeded & cut into 3/4 inch cubes, about 7-8 cups
  • 1 med brown onion *diced, about 2 cups
  • 8 cloves garlic *crushed or minced, about 2 heaping tbsp
  • 1 1/2 tsp ground rosemary *or 2 tbsp fresh, finely diced
  • 1 tsp ground sage *or 7-8 fresh leaves
  • 4 cups chicken broth
  • 20 oz package fresh cheese tortellini *mini sized tortellini works well
  • 1 cup full fat sour cream *or plain whole milk yogurt
  • 8 oz bacon *cooked, cooled and crumbled


  • Place cubed squash, diced onion, garlic, rosemary, sage and broth into a 6-7 quart slow cooker. Stir well and cook on high for 4 1/2 hours or on low for 8-9 hours.
  • If using fresh sage, remove leaves. Process soup with an immersion blender or stand blender. 
    Add soup back to slow cooker and stir in fresh tortellini. Cook on high for an additional 10 mins.
  • Meanwhile, place bacon strips into a cold frying pan. Cook over med/high heat until golden and crispy, about 5 mins, turning halfway. Place cooked bacon on paper towels and once cooled crumble. 
  • Temper sour cream with about 1/2 cup of liquid from soup. Stir into slow cooker and continue cooking on high for another 5-10 mins. 
    Garnish with bacon crumbles. 


Please use as many organic ingredients as possible
To lower calories use low-fat or fat free plain yogurt and omit the bacon. 


Calories: 314kcal | Carbohydrates: 33g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 904mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 6mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

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