If you are craving a comforting meal that’s bursting with fresh flavors and creamy goodness, the Slow Cooker Tomato Tortellini Soup Recipe is an absolute must-try. This cozy soup brings together the tanginess of crushed tomatoes, the rich creaminess of cheese tortellini, and a medley of aromatic herbs, all slow-cooked to perfection. It’s incredibly easy to prepare, fills your kitchen with an inviting aroma, and makes for a nourishing dinner that feels like a warm hug on a chilly evening.
Ingredients You’ll Need
This Slow Cooker Tomato Tortellini Soup Recipe calls for simple, wholesome ingredients that work in harmony to create vibrant flavors and satisfying textures. Each component from the fragrant garlic to the fresh spinach adds its unique touch, making the soup both hearty and fresh.
- 1 tablespoon olive oil: For sautéing the onions and garlic, adding a lovely depth of flavor.
- 1 medium onion, diced: Brings a mild sweetness as it softens during cooking.
- 3 garlic cloves, minced: Adds a fragrant punch that elevates the soup’s aroma.
- 1 teaspoon dried basil: Contributes classic Italian herb notes to the broth.
- 1 teaspoon dried oregano: Enhances the savory complexity and earthiness.
- 1/2 teaspoon crushed red pepper flakes (optional): Gives a subtle touch of heat for those who like a little kick.
- 1/2 teaspoon salt: Balances and intensifies the flavors.
- 1/2 teaspoon black pepper: Adds a hint of warmth and spice.
- 1 can (28 ounces) crushed tomatoes: The rich tomato base that makes this soup so hearty and comforting.
- 4 cups vegetable broth: Keeps the soup light yet nourishing, especially for vegetarian eaters.
- 1 can (14.5 ounces) diced tomatoes: Adds texture and an extra burst of fresh tomato flavor.
- 1/2 cup heavy cream or half-and-half: Creates a silky creaminess that rounds out the acidity of the tomatoes.
- 1/2 cup grated Parmesan cheese: Imparts a rich, savory layer of flavor and subtle saltiness.
- 1 package (9 ounces) refrigerated cheese tortellini: The star ingredient—pillowy pasta pockets that soak up all the delicious broth.
- 2 cups fresh spinach, roughly chopped: Adds vibrant color and a fresh, slightly earthy taste.
- 2 tablespoons fresh basil, chopped for garnish: Lifts the final presentation with a bright herbal note.
How to Make Slow Cooker Tomato Tortellini Soup Recipe
Step 1: Sauté Onion and Garlic
Begin by warming the olive oil in a skillet over medium heat. Add the diced onion and cook until it turns soft and translucent, about 3 to 4 minutes. Then, stir in the minced garlic and cook for just one more minute. This step unlocks the aromatic foundation that will flavor the entire soup, so don’t rush it! Once fragrant, transfer this mixture to your slow cooker.
Step 2: Add Herbs and Tomatoes
Next, sprinkle in the dried basil, oregano, crushed red pepper flakes if you want some heat, salt, and black pepper. Then, add both the crushed tomatoes and diced tomatoes along with the vegetable broth. Stir everything carefully to combine the flavors evenly. This combination builds a richly seasoned base that’s packed with bold tomato goodness.
Step 3: Slow Cook the Soup
Cover the slow cooker and let everything cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This gentle simmer allows the herbs and tomatoes to meld beautifully, creating a deeply flavorful broth that tastes like it’s been simmering all day.
Step 4: Add Cream, Cheese, and Tortellini
About 30 minutes before serving, stir in the heavy cream or half-and-half together with the grated Parmesan and cheese tortellini. Cover your slow cooker again and allow the pasta to cook until tender, absorbing the creamy tomato broth. This is where the magic happens and your soup turns luxuriously creamy and filling.
Step 5: Stir in Fresh Spinach
Right before serving, fold in the fresh chopped spinach. It will wilt quickly, adding a fresh pop of green and a boost of nutrients. Your Slow Cooker Tomato Tortellini Soup Recipe is now ready to be ladled into bowls and enjoyed!
How to Serve Slow Cooker Tomato Tortellini Soup Recipe
Garnishes
For garnish, sprinkle extra freshly chopped basil over the soup and add a little more grated Parmesan cheese if you like. These finishing touches brighten the flavors and add a splash of color that makes the soup even more inviting.
Side Dishes
This soup pairs beautifully with a slice of crusty bread or garlic bread for dipping. A simple green salad with a light vinaigrette also complements the richness of the soup, providing balance and freshness.
Creative Ways to Present
Serve your soup in charming rustic bowls or mini bread bowls for a fun twist that impresses guests. You might also drizzle a swirl of pesto on top or scatter toasted pine nuts for a delightful texture contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tortellini may become softer over time, but the flavors will still be delicious.
Freezing
You can freeze this soup before adding the cream and tortellini. Freeze in individual portions for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then add cream, cheese, and tortellini fresh before reheating.
Reheating
Reheat soup gently on the stovetop or in the microwave until warmed through. If reheating leftovers with tortellini, add a splash of broth or cream to keep it from becoming too thick or clumpy.
FAQs
Can I use another type of pasta instead of tortellini?
Absolutely! While cheese tortellini gives this soup its signature character, you can substitute with small pasta shapes like mini ravioli, or even small shells. Just adjust cooking time accordingly so the pasta doesn’t become mushy.
Is this soup vegetarian?
Yes, this recipe is naturally vegetarian as long as you use vegetable broth. To make it vegan, swap out the cheese, heavy cream, and Parmesan for plant-based alternatives.
Can I make this soup spicy?
Definitely. You can increase the amount of crushed red pepper flakes or add a dash of hot sauce to give the soup a more pronounced kick. Just add gradually and taste as you go!
How do I prevent the tortellini from getting mushy?
To keep tortellini from overcooking, add it near the end of cooking. This Slow Cooker Tomato Tortellini Soup Recipe recommends adding the pasta about 30 minutes before serving so it stays tender but not mushy.
Can I add meat to this soup?
Yes, for a heartier version, cooked Italian sausage or shredded chicken works wonderfully. Simply brown the meat and add it to the slow cooker with the other ingredients at the beginning of cooking.
Final Thoughts
There’s something incredibly satisfying about the Slow Cooker Tomato Tortellini Soup Recipe that keeps me coming back to it time and time again. It’s comfort food made effortless, with premium flavors that taste like you spent hours in the kitchen. Whether you’re cooking for your family or cozying up with leftovers, this soup delivers warmth and joy in every spoonful. I’m excited for you to try it and make it one of your go-to meals as well!
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Slow Cooker Tomato Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Slow Cooking
- Cuisine: Italian-Inspired, American
- Diet: Vegetarian
Description
This Slow Cooker Tomato Tortellini Soup is a comforting and creamy dish perfect for a hearty meal. With tender cheese tortellini, fresh spinach, and a rich tomato base flavored with Italian herbs and garlic, this easy-to-make soup requires minimal hands-on time and is ideal for busy days. The addition of Parmesan cheese and heavy cream creates a velvety texture, making it a delicious vegetarian option that will satisfy your craving for a wholesome, warming soup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a small skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the cooked onion and garlic mixture to the slow cooker. Add dried basil, dried oregano, crushed red pepper flakes (if using), salt, black pepper, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to incorporate all ingredients.
- Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, allowing flavors to meld and develop fully.
- Add Cream, Cheese, and Tortellini: About 30 minutes before serving, stir in the heavy cream (or half-and-half), grated Parmesan cheese, and refrigerated cheese tortellini. Cover and continue cooking until the tortellini are tender, approximately 25-30 minutes.
- Add Spinach and Garnish: Just before serving, stir in the roughly chopped fresh spinach until it wilts into the soup. Garnish with chopped fresh basil and additional Parmesan cheese if desired. Serve warm alongside crusty bread for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- You can use chicken broth instead of vegetable broth if not following a vegetarian diet.
- To make the soup heartier, add cooked Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days; be aware tortellini may become softer over time.
