When you need a warm hug in a bowl, nothing rivals the cozy comfort of Slow Cooker Tomato Tortellini Soup. This vibrant Italian-inspired classic delivers a creamy tomato broth loaded with cheesy tortellini, wilted spinach, and the irresistible flavor of herbs, all simmered together with minimal effort. Whether you’re wrangling a busy weeknight or feeding friends on a chilly afternoon, this soup wins hearts with its rich flavors, dreamy texture, and the simple joy of ladling out steaming bowls straight from your slow cooker.
Ingredients You’ll Need
One of the best things about Slow Cooker Tomato Tortellini Soup is how it transforms humble pantry staples and fresh favorites into something extraordinary. Every ingredient has a role to play, from crafting the rich tomato base to adding those luscious pockets of cheese.
- Olive oil: Adds a fruity depth and helps soften the onion and garlic for a sweet, mellow start.
- Yellow onion: Provides subtle sweetness and builds a strong foundational layer of flavor.
- Garlic: Delivers a fragrant punch that infuses the soup with warmth and complexity.
- Crushed tomatoes: The key to robust tomato flavor and a succulent, slightly chunky texture.
- Tomato sauce: Rounds out the base with smooth consistency and extra depth.
- Vegetable broth: Keeps the soup light yet hearty, while blending beautifully with the tomato and herbs.
- Tomato paste: Concentrates the tomato goodness and brings rich, umami notes.
- Dried basil: Adds classic Italian aroma and a hint of sweetness.
- Dried oregano: Offers earthy, savory undertones that meld with the other herbs.
- Crushed red pepper flakes (optional): A pinch brings just the right touch of gentle heat to keep things interesting.
- Salt and pepper: Essential for bringing out the natural flavors of every ingredient.
- Refrigerated cheese tortellini: The star filling each spoonful with gooey, pillowy goodness.
- Heavy cream or half-and-half: Swirled in at the finish for that creamy, crave-worthy texture.
- Fresh baby spinach: Adds color, freshness, and a gentle green bite as it wilts into the simmering soup.
- Grated Parmesan cheese (optional): A sprinkle on top delivers a salty, nutty crowning touch.
How to Make Slow Cooker Tomato Tortellini Soup
Step 1: Sauté Onion and Garlic
Warm your olive oil in a skillet set over medium heat. Add the diced onion and let it sizzle, stirring occasionally for 3 to 4 minutes until it’s soft and translucent. Next, toss in the garlic and cook another minute—a sure sign dinner will taste as good as it smells! This quick sauté unlocks savory sweetness and sets up the entire flavor profile of the soup.
Step 2: Combine Ingredients in the Slow Cooker
Transfer that golden mix of onion and garlic straight into your slow cooker. Pour in the crushed tomatoes, smooth tomato sauce, vegetable broth, and that little scoop of tomato paste. Now sprinkle over the dried basil, oregano, red pepper flakes (if you’re craving a subtle kick), plus salt and pepper. Give everything a gentle but thorough stir so the flavors can mingle from the get-go.
Step 3: Slow Cook the Base
Cover the slow cooker and set it to low for 6–7 hours or high for 3–4 hours. As it simmers away, the kitchen will fill with the scent of sweet tomatoes and Italian herbs. This slow bubbling coaxes rich flavor from every ingredient without any work on your part, letting you go about your day while dinner practically makes itself.
Step 4: Add the Tortellini
About 30 minutes before serving, stir in the cheese tortellini. Gently push them under the surface so they soak up all that saucy goodness while cooking. They’ll emerge perfectly tender and full of flavor, transforming the soup into a complete meal. If you’re using frozen tortellini, give them an extra 10–15 minutes so they cook through.
Step 5: Stir in Cream and Spinach
Just before serving your Slow Cooker Tomato Tortellini Soup, stir in the heavy cream (or half-and-half) for velvety richness. Add the fresh baby spinach and watch it wilt down almost immediately, bringing a burst of color and freshness right at the end. Taste, adjust your seasonings, and get ready to dish up!
How to Serve Slow Cooker Tomato Tortellini Soup
Garnishes
When it comes to finishing touches, don’t hold back! Shower your soup with grated Parmesan, a swirl of cream, or a scattering of chopped fresh basil. Each garnish not only adds its own flavor but also makes every bowl look irresistibly inviting—picture-perfect for family dinners or casual gatherings.
Side Dishes
This soup is almost a meal on its own, but a side of toasted sourdough, garlic breadsticks, or a crisp green salad makes a fantastic pairing. Trust me, you’ll want something to swipe through that creamy tomato broth and sop up every last drop.
Creative Ways to Present
For a fun twist, serve Slow Cooker Tomato Tortellini Soup in bread bowls for an extra dose of comfort and plenty of mopping potential. Hosting a crowd? Try ladling it into mini soup mugs for a cozy starter, or add a spoonful of pesto or a drizzle of olive oil to individual batches for that chef’s-kiss finish.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then transfer to airtight containers. Stored in the fridge, your soup will stay fresh and delicious for up to 3 days. The tortellini may continue to soften a bit, but that only makes the soup creamier and more comforting for lunch the next day.
Freezing
If you’d like to save soup for much later, freeze it before adding the tortellini and cream. Simply cool the tomato base, pack it into freezer-friendly containers, and thaw it when needed—then reheat on the stove, add fresh tortellini, finish with cream and spinach, and serve hot. This trick keeps the pasta from turning mushy and preserves that velvety texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s thickened up in the fridge, just splash in a little extra broth or cream to loosen it up. If the tortellini has absorbed a lot of liquid and softened, don’t worry—the flavors are still delicious, making this an easy, low-stress lunch or dinner option.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add the frozen tortellini about 40–45 minutes before serving instead of 30, as they take a bit longer to cook through and become tender. The soup will be just as satisfying and flavorful.
How can I make this soup dairy-free?
You can substitute plant-based cream (like cashew or oat creamer) for the heavy cream and opt for dairy-free tortellini from the refrigerated section. The result is still luscious and heartwarming, and even non-vegans will love it.
Can I add other vegetables?
Certainly! Mushrooms, zucchini, or even small chunks of bell pepper make great additions to Slow Cooker Tomato Tortellini Soup. Add them in step two with the other base ingredients so they cook down beautifully.
Is there a way to make the soup a little spicy?
For a gentle heat, increase the crushed red pepper flakes or add a few dashes of hot sauce at the end. The creamy tomato broth is a perfect backdrop for a bit more spice without being overwhelming.
Do I need to cook the tortellini before adding it to the slow cooker?
No pre-cooking needed! The tortellini cooks directly in the soup, soaking up all the savory broth for extra flavor and the ideal tender bite. It’s part of what makes this soup so easy and low-fuss.
Final Thoughts
This Slow Cooker Tomato Tortellini Soup is a win for busy nights and comforting weekends alike, bringing Italian-inspired coziness straight to your table. If you’re craving something fuss-free but flavor-packed, it doesn’t get better than this. Give it a try soon—your kitchen (and your taste buds) will thank you!
Print
Slow Cooker Tomato Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in a comforting bowl of Slow Cooker Tomato Tortellini Soup, a creamy and flavorful dish perfect for chilly days. This vegetarian soup is easy to prepare and bursting with Italian-American flavors.
Ingredients
Soup:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Additions:
- 1 (9 oz) package refrigerated cheese tortellini
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh baby spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- In a skillet over medium heat, sauté onion in olive oil until softened. Add garlic and cook for 1 minute. Transfer to slow cooker. Add crushed tomatoes, tomato sauce, vegetable broth, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in tortellini and cook until tender.
- Just before serving, stir in heavy cream and spinach until wilted. Adjust seasonings as needed.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- You can use frozen tortellini—just add an extra 10–15 minutes to the cook time.
- For a dairy-free version, use plant-based cream and tortellini.
- Add more broth if you prefer a thinner soup.
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