Easy Slow Cooker Creamy Tortellini Soup Recipe
A cozy, family-friendly soup with cheesy tortellini, tender vegetables, and a rich, creamy broth, all made effortlessly in your slow cooker. Perfect for busy weeknights!
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.