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Easy Slow Cooker Creamy Tortellini Soup
Aima Solace

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!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add vegetables and seasonings: Place carrots, celery, and Italian seasoning in the slow cooker. Stir to combine.
  3. Pour in broth and tomatoes: Add chicken broth and diced tomatoes. Stir well.
  4. Cook on low: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
  5. Add tortellini and greens: 20-30 minutes before serving, stir in refrigerated tortellini and spinach. (For frozen tortellini, add 30-40 minutes before.)
  6. 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.
  7. 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.

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