Craving a warm, comforting meal that practically cooks itself? This Easy Slow Cooker Creamy Tortellini Soup is your answer! With cheesy tortellini, tender vegetables, and a velvety, creamy broth, this recipe is a crowd-pleaser for busy weeknights or cozy weekends. It’s budget-friendly, kid-approved, and perfect for meal prep. Plus, it’s versatile—whether you’re gluten-free, vegetarian, or looking for a high-protein option, this soup can be customized to fit your needs.
This recipe holds a special place in my heart. It reminds me of chilly evenings when my family would gather around the table, savoring every spoonful of this soul-warming dish. With just 15 minutes of prep, your slow cooker does the heavy lifting, filling your home with irresistible aromas. Let’s dive into this easy, creamy tortellini soup recipe that will become a staple in your kitchen!
Ingredients
Here’s everything you need to make this creamy tortellini soup in your slow cooker. Ingredients are listed in order of use, with substitutions for flexibility.
- Main Ingredients:
- 1 tbsp olive oil (or butter for richer flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced (or parsnips for a sweet twist)
- 2 celery stalks, chopped
- 1 tsp dried Italian seasoning (or oregano and thyme)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (9 oz) package refrigerated cheese tortellini (or frozen, see notes)
- 2 cups fresh spinach (or kale for heartier greens)
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese (optional, for extra richness)
- Salt and pepper to taste
- Optional Add-Ins:
- 1 lb boneless, skinless chicken breasts (for a protein boost, see section below)
- 4 oz cream cheese (for extra creaminess, see section below)
- Red pepper flakes (for a spicy kick)
Step-by-Step Instructions
Follow these simple steps to create a creamy, dreamy tortellini soup in your slow cooker. Each step is designed for clarity and ease.
- Sauté the aromatics: If your slow cooker has a sauté function, heat olive oil on medium. Add diced onion and cook for 3-4 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant. (Alternatively, do this in a skillet and transfer to the slow cooker.)
- Add vegetables and seasonings: Place carrots, celery, and Italian seasoning in the slow cooker. Stir to combine.
- Pour in broth and tomatoes: Add chicken broth and drained diced tomatoes. Stir well to incorporate all ingredients.
- Cook on low: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
- Add tortellini and greens: About 20-30 minutes before serving, stir in refrigerated tortellini and fresh spinach. If using frozen tortellini, add 10 minutes earlier.
- Stir in cream and cheese: Pour in heavy cream and Parmesan cheese (if using). Stir gently and let cook for an additional 5-10 minutes until heated through. Season with salt and pepper to taste.
- Serve warm: Ladle the soup into bowls and garnish with extra Parmesan or fresh herbs, if desired.
How to Make Creamy Tortellini Soup in a Crockpot?
Making creamy tortellini soup in a Crockpot is as simple as layering ingredients and letting time work its magic. Start by sautéing onions and garlic for depth of flavor, then add vegetables, broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Add tortellini and spinach near the end to prevent overcooking, then finish with cream and Parmesan for that signature velvety texture. The Crockpot’s low, steady heat ensures tender veggies and a rich broth without constant supervision.
Can You Put Frozen Tortellini in a Slow Cooker?
Yes, you can use frozen tortellini in a slow cooker! Unlike refrigerated tortellini, frozen tortellini holds its shape better during long cooking times. Add it 30-40 minutes before serving to ensure it cooks through without becoming mushy. No need to thaw—just toss it in and stir gently. This makes the recipe even more convenient for busy days when you want a no-fuss meal.
What Veggies Go in Creamy Tortellini Soup?
This soup is a veggie-lover’s dream, with endless options to customize. Carrots, celery, and spinach are classic choices, adding color, texture, and nutrients. Other great additions include:
- Zucchini: Adds a mild flavor and soft texture.
- Mushrooms: For an earthy, umami boost.
- Bell peppers: For a pop of color and slight sweetness.
- Kale: For a heartier, nutrient-packed green.
Chop veggies into bite-sized pieces for even cooking, and add sturdier ones (like carrots) at the start, while delicate greens (like spinach) go in at the end.
Can You Make Tortellini Soup with Chicken?
Absolutely! Adding chicken transforms this soup into a high-protein, satisfying meal. Place 1 lb of boneless, skinless chicken breasts in the slow cooker with the broth and vegetables at the start. Cook as directed, then remove the chicken before adding tortellini. Shred it with two forks and stir it back in with the cream. This adds a hearty texture and makes the soup filling enough for a main course.
How Long to Cook Tortellini Soup in Slow Cooker?
Cooking time depends on your slow cooker setting:
- Low: 6-8 hours for deeper flavors and tender veggies.
- High: 3-4 hours for a quicker option.
Add tortellini 20-40 minutes before serving (20-30 for refrigerated, 30-40 for frozen) to prevent overcooking. The cream and cheese go in last, heating through for 5-10 minutes.
How to Keep Tortellini from Getting Mushy in Soup?
To avoid mushy tortellini, timing is key. Add refrigerated tortellini 20-30 minutes before serving, or frozen tortellini 30-40 minutes before. Overcooking can cause the pasta to break apart, especially in the slow cooker’s moist environment. If you’re meal-prepping or expect leftovers, consider cooking tortellini separately and adding it to individual bowls when serving. This keeps the pasta firm and the broth clear.
Can You Freeze Creamy Tortellini Soup?
Yes, you can freeze creamy tortellini soup, but with a caveat. Dairy-based soups can separate when frozen, so it’s best to freeze the soup before adding cream, tortellini, and Parmesan. Here’s how:
- Prepare the soup through step 4 (cooking vegetables and broth).
- Let it cool completely.
- Transfer to freezer-safe containers, leaving room for expansion.
- Freeze for up to 3 months.
- When ready to eat, thaw in the fridge overnight, reheat, and add tortellini, cream, and cheese as directed.
If you’ve already added cream, freeze in small portions and reheat gently to minimize separation.
What Broth Is Best for Tortellini Soup?
The best broth depends on your flavor preference and dietary needs:
- Chicken broth: Classic, savory, and widely available.
- Vegetable broth: Perfect for vegetarian or lighter soups.
- Beef broth: For a richer, heartier flavor (pairs well with mushroom add-ins).
Choose low-sodium broth to control saltiness, especially since tortellini and Parmesan add their own salt. For extra depth, consider a splash of white wine or a bay leaf during cooking.
Can You Use Cream Cheese in Tortellini Soup?
Yes, cream cheese is a fantastic way to enhance the soup’s creaminess! Add 4 oz of softened cream cheese during the final 10 minutes, stirring until fully melted. It creates a thicker, tangier broth that pairs beautifully with the cheesy tortellini. For a lighter option, use reduced-fat cream cheese, but avoid non-fat versions, as they may not melt smoothly.
What to Serve with Tortellini Soup?
This creamy tortellini soup is a meal on its own, but these sides elevate the experience:
- Crusty bread: Perfect for dipping into the rich broth.
- Garlic bread: Adds a buttery, garlicky crunch.
- Side salad: A fresh Caesar or mixed greens salad balances the soup’s richness.
- Roasted vegetables: Asparagus or broccoli add color and nutrients.
- Wine pairing: A crisp white wine like Sauvignon Blanc complements the creamy flavors.
For dessert, try a light option like lemon sorbet to cleanse the palate.
Nutrition Information
Per serving (based on 6 servings):
- Calories: 420 kcal
- Protein: 18g
- Carbs: 38g
- Fat: 22g
Conclusion
This Easy Slow Cooker Creamy Tortellini Soup is the ultimate comfort food for any season. With minimal prep, customizable ingredients, and a rich, creamy broth, it’s a recipe that delivers on flavor and convenience. Whether you’re feeding a family or meal-prepping for the week, this soup will warm your heart and soul. Try it today and share your twists in the comments below!
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Easy Slow Cooker Creamy Tortellini Soup Recipe
Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks chopped
- 1 tsp dried Italian seasoning
- 4 cups chicken broth or vegetable broth
- 1 14.5 oz can diced tomatoes, drained
- 1 9 oz package refrigerated cheese tortellini (or frozen)
- 2 cups fresh spinach or kale
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese optional
- Salt and pepper to taste
- Optional: 1 lb boneless skinless chicken breasts, 4 oz cream cheese, red pepper flakes
Instructions
- Sauté the aromatics: In a slow cooker with sauté function (or a skillet), heat olive oil over medium. Add onion and cook for 3-4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Add vegetables and seasonings: Place carrots, celery, and Italian seasoning in the slow cooker. Stir to combine.
- Pour in broth and tomatoes: Add chicken broth and diced tomatoes. Stir well.
- Cook on low: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
- Add tortellini and greens: 20-30 minutes before serving, stir in refrigerated tortellini and spinach. (For frozen tortellini, add 30-40 minutes before.)
- Stir in cream and cheese: Add heavy cream and Parmesan (if using). Cook for 5-10 minutes until heated through. Season with salt and pepper.
- Serve warm: Ladle into bowls and garnish with extra Parmesan or fresh herbs.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of broth if needed.
- Freezing: Freeze before adding tortellini and cream. Store in freezer-safe containers for up to 3 months. Thaw, reheat, and add tortellini and cream when serving.
- Prevent mushy tortellini: Add tortellini at the end of cooking, or cook separately for leftovers.
- Substitutions: Use gluten-free tortellini or swap spinach for kale. For extra creaminess, stir in 4 oz cream cheese.
- Make it spicy: Add ½ tsp red pepper flakes for a kick.
