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)

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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.