Slow Cooker Dumpling Soup {15 minutes prep time! }

The base is a delicious blend of crushed tomatoes, tomato paste, garlic and herbs, simmered with browned chicken sausage until rich and flavorful. Then, just before serving, add the dumplings and spinach. Everything cooks in one pot, requires virtually no hands-on time, and tastes just like what you’d get at a cozy Italian restaurant.

We like to use spinach and ricotta tortellini to bring out the creamy, cheesy flavor in every spoonful, but feel free to use whatever you have on hand. It’s flexible, filling and popular with children and adults alike. Or even better? It makes a lot, so you’ll have leftovers for lunch the next day (yes, it’s better than that!).

before starting

A few quick tips can make this recipe easier and more delicious, especially if you’re preparing it ahead of time or trying it for the first time.

• Brown the sausage first: It adds tons of flavor and helps build a rich, flavorful base.
• Choose dumplings that can withstand: Smaller or firmer tortellini (like spinach and ricotta or cheese tortellini) work best and won’t fall apart in the slow cooker.
• No cooking function? no problem: Start by browning everything in the skillet. Totally worth the extra pan!
• Good tomatoes and marinades to use: The high-quality, unsweetened marinade (and crushed San Marzano tomatoes, if you can find them) really make the flavors pop.
• Finally add the dumplings: Don’t be tempted to throw it away early. It only takes about 15 minutes to cook to perfection.

How to Make This Easy Clay Pot Dumpling Soup Recipe

Here’s how to create big flavors with minimal effort and let your slow cooker do most of the heavy lifting.

1. Fry sausage, onions and garlic until brown

Add sausage to skillet and cook until browned and crumbled, then add diced onion and garlic. Fry until tender and fragrant. (It’s even easier if your slow cooker has a sauté function.)

2. Add liquid and spices to slow cooker

Transfer everything to the slow cooker and add the crushed tomatoes, tomato paste, chicken broth, dried basil, and oregano. Let it simmer for a few hours.

Pro tip: If you don’t have dried basil and oregano, you can substitute a teaspoon of Italian seasoning!

3. Add dumplings and spinach

Towards the end of cooking, add frozen or fresh tortellini along with the spinach. Cover and cook until pasta is tender and vegetables are wilted.

4. Finish and serve

Spoon into bowls and top with a generous sprinkling of Parmesan cheese and torn fresh basil. Serve this hearty soup with crusty bread or a side salad for a perfect easy dinner!

Tips and Tricks for the Best Slow Cooker Soups

These simple swaps and upgrades help customize your soup based on what you have on hand (or what your crew members like best).

• Make it creamy: Add a splash of cream or a spoonful of ricotta before serving for a richer, velvety texture.
• Double up on meal prep: This soup keeps well, so you can make a double batch. Your future self will thank you.
• Use dumplings instead: No dumplings? The cheese dumplings worked really well and added a different texture.
• Add additional vegetables: Zucchini, mushrooms, or chopped kale are all delicious and add a nutritional boost.
• Add fiber: Reduce the amount of tortellini in the recipe and add some cannellini beans for extra fiber!
• Want more heat? Add crushed red pepper flakes and spices, or top with a spoonful of chili crisps.

Service concept

This delicious soup is comforting on its own, but it’s even better when paired with one of these simple side dishes or ingredients.

• Serve with warm crusty garlic bread for dipping
• Top with a swirl of pesto or a dollop of ricotta cheese
• Served with a large green salad and vinaigrette on the side

Store and reheat

Are there any leftovers? Here’s how to keep them fresh and delicious for days (or even weeks).

• Shop: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm gently on the stove or in the microwave, adding a little more broth if desired.
• Tips for leftovers: If the pasta absorbs too much broth, think of it as baked pasta – top it with cheese and bake it for a second life!