Description
This Slow Cooker Tomato Tortellini Soup is a comforting Italian-inspired dish perfect for a cozy meal. Featuring a rich tomato base combined with tender cheese tortellini, fresh spinach, and creamy melted cream cheese, this soup is easy to prepare and packed with flavor. Ideal for slow cooking, the soup develops deep flavors over several hours, making it a hands-off, hearty meal option.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy & Pasta
- 1 (8 oz) block cream cheese, cubed and softened
- 1 (20 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
For Serving
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Onion and Garlic: In a skillet over medium heat, heat the olive oil and sauté the diced onion until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add crushed tomatoes, diced tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir the mixture well to combine all ingredients evenly.
- Cook Soup: Cover the slow cooker and cook the soup on low heat for 4–5 hours or on high heat for 2–3 hours to allow flavors to meld beautifully.
- Add Cream Cheese: About 30 minutes before serving time, stir in the cubed cream cheese until it fully melts and the soup becomes creamy and smooth.
- Add Tortellini: Add the refrigerated cheese tortellini to the slow cooker and continue cooking on high for 20–30 minutes, or until the pasta is tender but not mushy.
- Finish with Spinach and Serve: Just before serving, stir the chopped fresh spinach into the soup to wilt slightly. Ladle the hot soup into bowls and garnish each serving with a sprinkle of grated Parmesan cheese.
Notes
- You can use frozen tortellini instead of refrigerated; just extend the cooking time as needed to ensure tenderness.
- For extra richness, stir in a splash of heavy cream just before serving.
- If preferred, substitute kale for spinach for a different leafy green flavor and texture.
