If you’re searching for the ultimate comfort food to brighten up any chilly day, look no further than Slow Cooker Creamy Tortellini Soup. This inviting, velvety soup combines plump cheese tortellini, garden-fresh veggies, aromatic herbs, and a swirl of rich cream, all mingling gently in your slow cooker. Every spoonful is a cozy, flavor-packed experience—perfect for family dinners, easy entertaining, or just snuggling up on the couch. The best part? It’s incredibly simple to prepare, yet tastes like something you’d order at a cozy Italian trattoria.
Ingredients You’ll Need
The beauty of Slow Cooker Creamy Tortellini Soup is its medley of straightforward yet essential ingredients. Each one adds something special, whether it’s deep flavor, texture, or a burst of color. Here’s what you’ll need for this soul-soothing dish:
- Olive oil: Adds richness and helps release the savory flavors of the sautéed vegetables.
- Onion: Provides a subtle sweetness and fragrant base that makes the soup extra flavorful.
- Garlic: Brings warmth and aromatic depth that infuses every sip of the broth.
- Carrots: Offer vibrant color and a gentle sweetness that balances the acidity of tomatoes.
- Celery: Contributes subtle earthiness and a classic, comforting soup note.
- Crushed tomatoes: Deliver the luscious, tomato-rich body that ties everything together.
- Low-sodium chicken or vegetable broth: Acts as the flavorful foundation, ensuring you can adjust saltiness to taste.
- Dried basil: Lends an herby, slightly sweet undertone reminiscent of your favorite Italian eats.
- Dried oregano: Delivers classic Mediterranean flavor that complements tomatoes beautifully.
- Dried thyme: Adds a faint woodsy aroma for a richer, more complex broth.
- Salt: Seasons everything just right and brings out the natural tastes of all the ingredients.
- Black pepper: Gives a gentle nudge of peppery warmth to each bite.
- Refrigerated cheese tortellini: The heart of the soup with their pillowy texture and cheesy filling.
- Fresh baby spinach: Infuses a pop of green and delivers just-tender leaves throughout the soup.
- Heavy cream: Swirls in silky richness, making this soup absolutely irresistible and creamy.
- Grated Parmesan cheese: Melts into the broth for nutty, savory layers and a gorgeous finish.
- Fresh parsley: Brightens everything up just before serving and looks wonderful sprinkled on top.
How to Make Slow Cooker Creamy Tortellini Soup
Step 1: Sauté the Vegetables
Start your Slow Cooker Creamy Tortellini Soup by warming olive oil in a skillet over medium heat. Add the diced onion, minced garlic, carrots, and celery, sautéing them for 4 to 5 minutes. You’ll know they’re ready when the vegetables are softened and wonderfully fragrant—a step that truly deepens the overall flavor of your soup.
Step 2: Assemble in the Slow Cooker
Transfer your golden, softened veggie mixture straight into the slow cooker. Add the crushed tomatoes, chicken or vegetable broth, dried basil, oregano, thyme, salt, and black pepper. Give everything a good stir so the herbs and veggies are evenly distributed. This is where the irresistible aroma starts to build!
Step 3: Let it Simmer Away
Cover the slow cooker and cook your soup on low for 6 hours, or high for 3 hours. This long, slow simmer melds together all those gorgeous flavors, allowing the herbs and tomatoes to marry perfectly with the tender vegetables.
Step 4: Add the Tortellini
About 30 minutes before you’re ready to serve, stir in the cheese tortellini. Continue to cook with the lid on until the tortellini is tender and cooked through, but still pleasantly firm—it’s one of the most satisfying parts of Slow Cooker Creamy Tortellini Soup!
Step 5: Finish with Spinach, Cream, and Cheese
For the final luscious touch, just before serving, stir in the baby spinach, heavy cream, and grated Parmesan cheese. The spinach wilts almost instantly, while the cream and Parmesan do their magic, transforming your soup into a silky, dreamy delight. Now all that’s left to do is ladle it up, sprinkle with fresh parsley, and enjoy every cozy spoonful.
How to Serve Slow Cooker Creamy Tortellini Soup
Garnishes
A sprinkle of freshly chopped parsley adds an inviting pop of color and fresh brightness. Try adding a bit more grated Parmesan on top for extra richness or even a crack of freshly ground black pepper for a little zip. For a spicier kick, a dusting of red pepper flakes is a fabulous finishing touch.
Side Dishes
You cannot go wrong with a hunk of crusty bread or a warm baguette—perfect for soaking up every last drop of soup. A light, crisp green salad with a tangy vinaigrette balances out the creaminess. Or, make it a true Italian-inspired feast with a simple antipasto platter or some garlic breadsticks.
Creative Ways to Present
Serve Slow Cooker Creamy Tortellini Soup in rustic bread bowls for an extra wow factor at casual gatherings. Small soup cups or shot glasses transform it into an elegant starter for dinner parties. For weeknight comfort, simply ladle it into deep bowls and cozy up with a blanket—pure bliss!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers of this Slow Cooker Creamy Tortellini Soup, transfer them into airtight containers once cooled. The tortellini may soften a bit more after sitting, but the flavor is still perfectly lovely. Store in the refrigerator for up to 3 days for easy lunches or quick weeknight meals.
Freezing
While soups like this are often freezer friendly, keep in mind tortellini and cream don’t always reheat with the same texture after being frozen. If you’d like to freeze it, consider preparing the base without the tortellini, cream, or spinach; then, after thawing and reheating, add those ingredients fresh before serving.
Reheating
To reheat Slow Cooker Creamy Tortellini Soup, simply warm gently in a saucepan over medium-low heat, stirring often so the cream doesn’t separate and the pasta doesn’t get too soft. Avoid bringing it to a rapid boil, as this can alter the creamy consistency. Individual bowls can also be reheated in the microwave in short bursts, stirring between each.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes! You can substitute frozen tortellini for the refrigerated kind—just add them straight from the freezer and be prepared to cook the soup 10-15 minutes longer to ensure the pasta is nice and tender.
How do I make this soup vegetarian?
Simply use vegetable broth instead of chicken broth and double-check that your tortellini doesn’t contain any meat. The rest of the recipe is already vegetarian friendly and every bit as tasty!
Can I make Slow Cooker Creamy Tortellini Soup lighter?
Absolutely! You can replace heavy cream with half-and-half or even whole milk for a lighter version. Keep in mind, the soup will be a bit less rich, but still deeply comforting.
Can I add protein to this soup?
Definitely. Stir in browned, cooked Italian sausage, shredded chicken, or even cannellini beans right before adding the tortellini. This adds a bit of extra heartiness to every bowl.
What if I don’t have a slow cooker?
No problem! Simmer everything on your stovetop in a large pot. Cook the veggies first, add the liquids and spices, then let it gently bubble for 25-30 minutes. Finish by adding the tortellini, spinach, cream, and cheese as per the regular instructions.
Final Thoughts
There’s nothing quite as soul-satisfying as a bowl of Slow Cooker Creamy Tortellini Soup to bring warmth, joy, and a little Italian flair to your table. Take a night off from complicated cooking and treat yourself to this dreamy, fuss-free comfort food—you might just find it becomes a new family favorite!
Print
Slow Cooker Creamy Tortellini Soup Recipe
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Slow Cooker Creamy Tortellini Soup, a hearty and flavorful dish perfect for chilly days. This easy-to-make soup is packed with tender tortellini, fresh veggies, and a creamy broth that will warm you from the inside out.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 package (20 ounces) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a skillet over medium heat, warm olive oil and sauté onion, garlic, carrots, and celery until softened.
- Transfer to Slow Cooker: Move the sautéed mixture to the slow cooker. Add crushed tomatoes, broth, basil, oregano, thyme, salt, and pepper. Cook on low for 6 hours or high for 3 hours.
- Add Tortellini: About 30 minutes before serving, stir in the tortellini and cook until tender.
- Finish Soup: Before serving, add spinach, heavy cream, and Parmesan. Garnish with parsley and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance protein by adding cooked Italian sausage or shredded chicken.
- Leftovers can be refrigerated for up to 3 days, but tortellini may soften over time.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 9g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
