Crockpot Tortellini Soup

This slow cooker dinner is something I often turn to during busy weeknights. It’s one of those meals that everyone in the family enjoys, and it practically cooks itself!

It’s perfect for those chilly evenings when you want something warm and comforting without spending hours in the kitchen.

This dish combines the ease of a slow cooker with the delicious flavors of cheesy pasta and hearty vegetables.

Recipe Overview: Crockpot Tortellini Soup

This Crockpot Tortellini Soup is a creamy, flavorful, and incredibly easy-to-make dish. Think of it as a hug in a bowl – warm, comforting, and satisfying.

It’s characterized by its tender cheese tortellini, savory broth, and a medley of vegetables.

This is the meal that everyone will surely love!

I like to serve this soup with a side of crusty bread for dipping. It’s also great with a simple green salad to round out the meal.

It’s filling enough to be a main course, and I find that it only takes 10 minutes to prepare.

Perfect for a lazy Sunday dinner or a make-ahead meal for the week.

Detailed Ingredients for Tortellini Soup

Here’s what you’ll need to make this delicious soup:

• 1 tablespoon olive oil: This is for sautéing the vegetables and adding a bit of richness to the soup.
• 1/2 cup chopped onion: Yellow or white onion works well.
• 1 cup chopped carrots: Adds sweetness and a pop of color.
• 1 cup chopped celery: Provides a classic flavor base for the soup.
• 2 cloves garlic, minced: Use fresh garlic for the best flavor. You could substitute with 1 teaspoon of garlic powder if needed.
• 6 cups chicken broth: I prefer low-sodium so I can control the saltiness. Vegetable broth works too, for a vegetarian option.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and body to the soup.
• 1 teaspoon dried Italian seasoning: A blend of herbs like oregano, basil, and thyme. If you don’t have Italian seasoning, you can mix your own using individual herbs.
• 1/2 teaspoon salt: Adjust to your taste.
• 1/4 teaspoon black pepper: Freshly ground is always best.
• 1 (19-20 ounce) package refrigerated cheese tortellini: You can use any flavor you like. Frozen tortellini works too, but you might need to add a little extra cooking time.
• 1 (5 ounce) package fresh spinach: Adds nutrients and a nice, fresh flavor. You can also use frozen spinach.
• 1/2 cup heavy cream: Makes the soup extra creamy and rich. You can substitute with half-and-half or milk for a lighter version, but the texture won’t be quite as luxurious.
• Optional Garnishes: Freshly grated Parmesan cheese and fresh parsley.

Step-by-Step Instructions for Crockpot Tortellini Soup

1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. This step helps build the flavor base of the soup.
2. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Add the chicken broth, diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Stir everything together to combine. Make sure all the ingredients are well mixed.
3. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time on low allows the flavors to meld together beautifully. The vegetables should be very tender.
4. Add the Tortellini: About 30 minutes before the soup is done, stir in the cheese tortellini. Make sure they’re submerged in the broth. Cover and continue cooking.
5. Stir in Spinach and Cream: Once the tortellini are cooked through (they’ll float to the top), add the fresh spinach and heavy cream. Stir gently until the spinach is wilted, which should only take a couple of minutes.
6. Serve and Enjoy: Ladle the soup into bowls. If desired, garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Serve hot with your favorite crusty bread or a side salad.

Variations & Tips for the Best Tortellini Soup

• Make it Vegetarian: Use vegetable broth instead of chicken broth, and ensure your tortellini are cheese-filled (not meat-filled).
• Add Protein: Cooked Italian sausage (removed from its casing and crumbled), shredded chicken, or white beans can be added for extra protein. Add these at the beginning with the other ingredients.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Make-Ahead: You can assemble all the ingredients (except the tortellini, spinach, and cream) in the slow cooker the night before. Store it in the refrigerator, then start cooking in the morning.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or water if the soup has thickened too much. The tortellini may absorb some of the liquid as it sits, so don’t be afraid to add a little extra liquid when reheating.
• Serving Suggestions: Besides bread and salad, this soup is also great with a dollop of pesto or a sprinkle of red pepper flakes.

Key Details

• Prep time: 10 minutes
• Cook time: 6-8 hours on low, 3-4 hours on high
• Total time: 6 hours 10 minutes – 8 hours 10 minutes (on low), 3 hours 10 minutes- 4 hours 10 minutes (on high).
• Servings: 6-8
• Equipment you’ll need: Large skillet, Slow Cooker (6-quart or larger recommended), Cutting board, Knife.

Crockpot Tortellini Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Soup

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic minced
• 6 cups chicken broth
• 1 14.5 ounce can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 19-20 ounce package refrigerated cheese tortellini
• 1 5 ounce package fresh spinach
• 1/2 cup heavy cream
• Freshly grated Parmesan cheese optional garnish
• Fresh parsley optional garnish

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
• Transfer the sautéed vegetables to your slow cooker. Add the chicken broth, diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Stir everything together to combine.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The vegetables should be very tender.
• About 30 minutes before the soup is done, stir in the cheese tortellini. Make sure they're submerged in the broth. Cover and continue cooking.
• Once the tortellini are cooked through (they'll float to the top), add the fresh spinach and heavy cream. Stir gently until the spinach is wilted, which should only take a couple of minutes.
• Ladle the soup into bowls. If desired, garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Serve hot with your favorite crusty bread or a side salad.