If you are craving a heartwarming, rich, and comforting meal that requires minimal hands-on time, this Slow Cooker Creamy Tortellini Soup Recipe is exactly what you need. It combines tender cheese tortellini, fresh vegetables, and a luscious creamy broth that is perfectly infused with aromatic herbs. The magic of this soup is how effortlessly it comes together in the slow cooker, giving you time to relax while developing deep, satisfying flavors you’ll want to savor all winter long.

Slow Cooker Creamy Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is simple but plays a crucial role in balancing the taste, texture, and vibrant color of the soup. From the fragrant herbs to the creamy Parmesan finish, every component works together to create a bowl that’s truly unforgettable.

Olive oil: Adds a fruity richness and helps soften the onions and garlic for a flavorful base.
Small onion (chopped): Provides a subtly sweet depth that complements the creamy broth.
Garlic cloves (minced): Delivers an aromatic kick that enhances every spoonful.
Carrots (peeled and sliced): Bring natural sweetness and a pleasant texture contrast.
Celery stalks (sliced): Adds a mild, refreshing crunch and savory nuance.
Low-sodium chicken or vegetable broth: The flavorful liquid foundation that keeps the soup light yet hearty.
Canned diced tomatoes (with juices): Introduces a hint of acidity and vibrant color.
Dried basil: Offers a sweet, peppery aroma that enhances the herbal notes.
Dried oregano: Adds subtle earthiness to round out the flavor profile.
Salt: Essential for bringing out all the flavors.
Black pepper: Provides a gentle spicy warmth.
Refrigerated cheese tortellini: The star ingredient, delivering soft, cheesy bites throughout the soup.
Fresh spinach (roughly chopped): Gives a fresh, green brightness and slight earthiness.
Heavy cream or half-and-half: Makes the broth indulgently creamy and silky.
Grated Parmesan cheese: Stirred in last, this adds salty, nutty richness and a lovely finish.

How to Make Slow Cooker Creamy Tortellini Soup Recipe

Step 1: Prepare the Onion and Garlic

Start by heating the olive oil in a skillet over medium heat. Toss in the chopped onion and cook it until it’s soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and let it cook just until fragrant, about 1 minute. This step helps release those wonderful flavors and builds the perfect aromatic foundation for your soup.

Step 2: Combine Ingredients in the Slow Cooker

Transfer your softened onion and garlic to the slow cooker. Add the sliced carrots, celery, broth, diced tomatoes with their juices, dried basil, oregano, salt, and black pepper. Give everything a gentle stir to distribute the ingredients evenly. Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours, until the vegetables are tender and full of flavor.

Step 3: Add Tortellini, Spinach, and Cream

Once the vegetables have softened beautifully, stir in the cheese tortellini, chopped fresh spinach, and heavy cream or half-and-half. Cover again and crank the heat to high for an additional 15 to 20 minutes. This allows the tortellini to cook through perfectly and the spinach to wilt gently, melding all the creamy deliciousness together.

Step 4: Finish with Parmesan Cheese

Just before serving, stir in the grated Parmesan cheese. This last touch boosts the savory richness and adds a delightful umami note. Give the soup a taste and tweak the seasoning if you feel it needs a little more salt or pepper. Now it’s ready to be ladled into bowls and enjoyed.

How to Serve Slow Cooker Creamy Tortellini Soup Recipe

Garnishes

To elevate your soup experience, sprinkle some extra grated Parmesan cheese on top and perhaps a few fresh basil leaves for a pop of color and fresh aroma. A drizzle of good quality olive oil or a pinch of crushed red pepper can also add a lovely finishing touch.

Side Dishes

This creamy, hearty soup pairs wonderfully with crusty bread or garlic knots that are perfect for dunking. A simple green salad with lemon vinaigrette can provide a refreshing contrast to the richness of the soup, balancing out your meal beautifully.

Creative Ways to Present

Serve this Slow Cooker Creamy Tortellini Soup Recipe in individual rustic bowls topped with a sprinkle of microgreens or edible flowers for a touch of elegance. Alternatively, hollow out mini sourdough bread bowls for a charming presentation that doubles as a delicious edible vessel!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your soup to airtight containers and refrigerate for up to 3 days. Keep the tortellini in the soup to soak up all the flavors, but be aware they may absorb some liquid and soften further during storage.

Freezing

You can freeze leftover soup, but be cautious as the tortellini might become mushy upon thawing. To maintain better texture, consider freezing the broth and vegetables separately from the tortellini and add fresh tortellini when reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or cream to loosen it. Stir in fresh Parmesan just before serving to restore its creamy goodness.

FAQs

Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and ensure your cheese tortellini does not contain any animal-derived rennet. This makes the Slow Cooker Creamy Tortellini Soup Recipe perfectly vegetarian-friendly and just as delicious.

What can I substitute for heavy cream?

If you want a lighter soup, half-and-half works well, or you can use evaporated milk for a lower-fat alternative. Just keep in mind that the creaminess may be slightly less rich, but the soup will still taste fantastic.

Can I use frozen tortellini?

Yes! If using frozen tortellini, just add a few extra minutes to the last cooking step to ensure they cook through properly. Keep an eye on the texture to avoid overcooking.

How can I add more protein to the soup?

For added protein, stir in cooked shredded chicken or cooked Italian sausage during the last step when you add the tortellini and spinach. This boosts the heartiness without changing the soup’s comforting character.

Is it possible to make this soup in an Instant Pot?

Definitely! You can sauté the onion and garlic with the sauté function, then add the rest of the ingredients (except the tortellini and cream). Cook on high pressure for about 8 minutes, then quick release. Finally, add the tortellini, spinach, and cream and use the sauté function again to finish cooking the tortellini.

Final Thoughts

This Slow Cooker Creamy Tortellini Soup Recipe is pure comfort and convenience in one pot. With its rich, creamy broth, tender tortellini, and fresh veggies, it’s certain to become your go-to recipe anytime you want something soul-warming without the fuss. Give it a try, and I promise it will feel like a warm hug on a chilly day.

Slow Cooker Creamy Tortellini Soup Recipe

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3.8 from 34 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Slow Cooker Creamy Tortellini Soup is a comforting and hearty dish perfect for busy days when you want a warm, delicious meal with minimal effort. Featuring tender vegetables simmered in flavorful broth, tender cheese tortellini, fresh spinach, and a touch of cream and Parmesan cheese, this soup offers rich texture and satisfying flavors. It’s easy to prepare, versatile, and perfect for cozy family dinners.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cups low-sodium chicken or vegetable broth
1 (14.5 oz) can diced tomatoes with juices
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Main Ingredients

1 (9 oz) package refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
1 cup heavy cream or half-and-half
½ cup grated Parmesan cheese

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Instructions

Sauté the aromatics: In a skillet over medium heat, heat olive oil. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant to build a flavorful base for the soup.
Slow cook the vegetables: Transfer the onion and garlic mixture to your slow cooker. Add carrots, celery, broth, diced tomatoes, basil, oregano, salt, and pepper. Cover and cook on low for 5–6 hours or on high for 2½–3 hours, until the vegetables are tender and flavors meld together.
Add tortellini and spinach: Stir in the refrigerated cheese tortellini, chopped spinach, and heavy cream. Cover and cook on high for an additional 15–20 minutes, or until the tortellini are cooked through and tender, and the soup is creamy.
Finish and serve: Stir in grated Parmesan cheese just before serving. Taste and adjust seasoning if needed. Serve warm, optionally with extra Parmesan cheese or crusty bread on the side for a complete meal.

Notes

To increase protein, add cooked shredded chicken or Italian sausage before serving.
You can substitute kale for spinach if preferred.
Frozen tortellini can be used instead of refrigerated; just extend cooking time by a few minutes until tender.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: American