Slow Cooker Creamy Tortellini Soup
A comforting and flavor-packed creamy tortellini soup made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Soup Base
- 4 cups vegetable broth (or chicken broth)
- 1 can 15 oz diced tomatoes, undrained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Final Touches
- 1 package 16 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Dice the onion and mince the garlic. Keep pieces small so they soften evenly during slow cooking.
Soup Base
- Add the broth, undrained can of diced tomatoes, diced onion, minced garlic, dried basil, dried oregano, and black pepper to the slow cooker. Stir to combine.
Slow Cooking
- Cover and cook on low for 3–4 hours or on high for 2–3 hours. The onion should be tender and flavors blended.
Add Tortellini
- Stir in the cheese tortellini, adding fresh tortellini during the last 20 minutes on high and frozen tortellini for 25–30 minutes.
- Check the tortellini for al dente texture, not mushy.
Finish the Soup
- Stir in the chopped spinach, heavy cream (or half-and-half), and grated Parmesan. Let heat through on low for 5–10 minutes until the spinach wilts and the soup is warmed.
- Taste and add salt if needed.
Serve
- Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan if desired.
Notes
Keep tortellini al dente by adding it late in the cooking process. Use vegetable broth for a vegetarian option or swap out for chicken broth for non-vegetarian. Can be easily adapted for dairy-free diets with substitutions.