Get ready to fall in love with a bowl of cozy comfort: Slow Cooker Creamy Tortellini Soup is everything you dream of on a chilly evening, bubbling away in your kitchen and filling it with the most wonderful aroma! Imagine tender cheese tortellini, a medley of colorful veggies, and a rich, velvety broth that hugs each spoonful. This is the kind of soup that invites you to linger at the dinner table, savoring every bite while laughing with family or friends. It’s simple to make, yet feels like something you would order at your favorite Italian bistro—just a lot cozier!
Ingredients You’ll Need
One of the best things about Slow Cooker Creamy Tortellini Soup is how approachable the ingredient list is. Each item is a small hero in its own right: building layers of flavor, adding pops of color, and giving your soup a stick-to-your-ribs richness that’s impossible to resist. Here’s what you’ll need, along with a few helpful notes for making each component shine.
- Olive oil: Adds a subtle fruitiness and helps soften the aromatics to start everything off right.
- Onion: Brings savory sweetness and depth as the flavor foundation of your soup.
- Garlic: Fresh minced garlic gives a punchy, irresistible aroma that ties all the flavors together.
- Carrots: Sliced carrots add vibrant color and a hint of natural sweetness.
- Celery: This veggie never fails to deliver crunch and an earthy background note.
- Diced tomatoes (with juices): Their acidity and juiciness create a tangy, lightly sweet broth.
- Low-sodium chicken broth: The soup’s base—using low-sodium broth helps you control the seasoning.
- Dried basil: Earthy and slightly sweet, basil brings classic Italian character.
- Dried oregano: Delivers a gently peppery, herbal warmth that’s just right for cozy soups.
- Salt: Just enough to enhance all the fresh flavors without overpowering them.
- Black pepper: Adds a gentle touch of heat and rounds out the seasoning.
- Refrigerated cheese tortellini: The star of the show—plump pasta pillows that go creamy and dreamy as they simmer.
- Fresh spinach: Wilted spinach adds a hearty, wholesome green element and a little extra nutrition!
- Heavy cream: Stirred in at the end for a luxurious, silky finish that makes your soup ultra-satisfying.
- Grated Parmesan cheese: Melts right in, providing a salty, nutty, cheesy dimension you won’t want to skip.
How to Make Slow Cooker Creamy Tortellini Soup
Step 1: Sauté Aromatics & Vegetables
Start things off by heating a tablespoon of olive oil in a skillet over medium heat. Add your diced onion, garlic, carrots, and celery, letting them sizzle and soften up for about 4 to 5 minutes. This extra step makes a world of difference, as sautéing brings out their sweetness and infuses your future soup with deep, rich flavor.
Step 2: Combine Ingredients in the Slow Cooker
Scoop that fragrant veggie mixture right into your slow cooker, and don’t forget to scrape in those delicious browned bits! To the slow cooker, add your can of diced tomatoes (juices and all), chicken broth, basil, oregano, salt, and pepper. Give it a good stir to mix everything together—now your Slow Cooker Creamy Tortellini Soup is ready to begin its slow, magical transformation.
Step 3: Slow Cook the Soup Base
Pop the lid on your slow cooker and set it to low for 4 to 5 hours, or high for about 2 to 3 hours, depending on how much time you have. The vegetables will become perfectly tender and the broth will soak up those wonderful Italian-inspired flavors.
Step 4: Add Tortellini and Spinach
About 30 minutes before you’re ready to serve, stir in the refrigerated cheese tortellini and heaps of fresh spinach. Switch the slow cooker to high (if it isn’t already), and let the soup cook for another 20 to 30 minutes. The tortellini will become soft but still pleasantly toothsome, and the spinach will wilt into silky green ribbons.
Step 5: Stir In Cream and Parmesan
Right before serving, swirl in the heavy cream and grated Parmesan cheese. This is when your Slow Cooker Creamy Tortellini Soup transforms from great to unforgettable, with richness and a gentle tangy-cheesy bite. Taste and tweak the seasoning if needed, then ladle into bowls and get ready for “oohs” and “aahs” at the table!
How to Serve Slow Cooker Creamy Tortellini Soup
Garnishes
Fresh is best! I love finishing the soup with an extra sprinkle of grated Parmesan and a scattering of chopped parsley or basil right before serving. A crack of fresh black pepper brightens the bowl, and if you want to go all out, a drizzle of olive oil adds shine and depth.
Side Dishes
This soup is fantastic alongside buttery garlic bread, pillowy focaccia, or a rustic sourdough for dunking. You could also serve Slow Cooker Creamy Tortellini Soup with a simple arugula or Caesar salad to add some crunch and a refreshing bite.
Creative Ways to Present
For a fun twist, try serving the soup in deep mugs for a cozy, hand-warming starter at a fall party. Or, pour your Slow Cooker Creamy Tortellini Soup into mini bread bowls, letting the broth soak into the crust—always a hit with the kids (and grown-ups, let’s be honest).
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the cooled soup to airtight containers and store it in the refrigerator. It will keep well for up to two days. Do keep in mind that the tortellini will become softer as it sits—still tasty, just a little less firm!
Freezing
Want to freeze your Slow Cooker Creamy Tortellini Soup? It’s best to do so before adding the tortellini and spinach, as pasta can get mushy and spinach may overcook upon thawing. Make the base, cool completely, and freeze for up to three months. When you’re ready to eat, thaw, reheat, then add fresh tortellini, spinach, cream, and cheese just before serving.
Reheating
To reheat, gently warm the soup on the stove over medium heat or zap individual servings in the microwave. Stir occasionally and heat just until steaming—avoid boiling to keep the dairy from separating and the tortellini from turning too soft.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Simply add the frozen tortellini straight from the freezer about 40 minutes before serving instead of 30, and cook until they’re tender. Keep an eye on the texture so they don’t overcook.
How can I make this soup vegetarian?
No problem—just swap in vegetable broth for the chicken broth, and choose a vegetarian-friendly tortellini (many grocery stores carry these in the refrigerated section). You’ll still get all the flavor with no meat.
Can I add extra protein?
Definitely! Toss in cooked, shredded chicken or some browned Italian sausage during the last hour of slow cooking, and you’ll have a heartier meal that’s even more satisfying.
Is there a substitute for heavy cream?
You can use half-and-half for a lighter version, though the soup will be a bit less creamy. For a dairy-free twist, try canned coconut milk—just know it’ll change the flavor profile a bit.
Can I double the recipe?
Yes! This recipe doubles beautifully—just be sure your slow cooker is large enough to handle the extra volume. If you have a big gathering (or love leftovers), double everything and adjust the cooking time as needed.
Final Thoughts
I can’t wait for you to try this Slow Cooker Creamy Tortellini Soup—it’s irresistibly creamy, packed with comfort, and endlessly adaptable for your taste and pantry. Set it, forget it, and enjoy every spoonful with the people you love.
Print
Slow Cooker Creamy Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of a creamy tortellini soup that simmers to perfection in a slow cooker. This Italian-American inspired dish is a delightful blend of cheese tortellini, fresh spinach, and a rich, savory broth.
Ingredients
Vegetables:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
Soup Base:
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Additions:
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a skillet, heat olive oil over medium heat and sauté the diced onion, garlic, carrots, and celery until slightly softened.
- Prepare Slow Cooker: Transfer the sautéed vegetables to a slow cooker. Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- Add Tortellini and Spinach: About 30 minutes before serving, stir in the tortellini and fresh spinach. Cook on high until the tortellini is tender, about 20–30 minutes.
- Finish: Stir in heavy cream and Parmesan cheese just before serving. Adjust seasoning to taste.
Notes
- For a vegetarian version, use vegetable broth and vegetarian tortellini.
- To add protein, stir in cooked, shredded chicken or browned Italian sausage.
- This soup reheats well, but tortellini may continue to soften, so it’s best eaten within a couple of days.
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