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Serves 6Prep 20 minCook 6H30 minTotal 6H50 min

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 package (18 to 20 ounces) refrigerated cheese tortellini
• ¾ cup heavy cream
• 5 ounces fresh baby spinach
• ½ cup freshly grated parmesan, plus more for serving
• Chopped fresh basil or parsley, optional

Method

1. Prepare the vegetables. Add the olive oil, onion, carrots, celery, garlic, Italian seasoning, salt, and black pepper to a 5- to 6-quart slow cooker.
2. Add the tomato base. Pour in the crushed tomatoes and vegetable broth. Stir until the vegetables and seasonings are evenly distributed.
3. Slow cook. Cover and cook on LOW for 6 hours , or until the vegetables are tender. You can also cook the soup on HIGH for 3 to 4 hours .
4. Add the cream. Stir in the heavy cream. Adding it near the end helps reduce the risk of curdling during the long cooking period.
5. Add the tortellini and spinach. Stir in the refrigerated tortellini and baby spinach. Cover and cook on HIGH for 20 to 30 minutes , or until the tortellini are tender and fully heated.
6. Finish with parmesan. Stir in the parmesan. Taste and adjust the salt and pepper. If the soup is thicker than preferred, add a little extra vegetable broth or milk.
7. Serve. Ladle the soup into bowls and top with additional parmesan and fresh herbs, if using. Serve immediately.

Slow Cooker Creamy Tortellini Soup

This slow cooker creamy tortellini soup combines tender cheese tortellini, tomato broth, fresh spinach, parmesan, and cream in one comforting bowl. The vegetables cook slowly in the tomato base, while the tortellini and dairy are added near the end to help maintain their texture.

The recipe is vegetarian, simple to prepare, and suitable for a weeknight dinner. Serve it with crusty bread, garlic toast, or a green salad.

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Why you will like this soup

• Minimal preparation: The vegetables can go straight into the slow cooker.
• Creamy without complicated steps: Heavy cream and parmesan create a smooth finish.
• Good texture: Tortellini are added at the end so they do not become overly soft.
• Vegetarian: Vegetable broth and cheese tortellini provide a substantial meat-free meal.
• Flexible: Spinach, kale, extra vegetables, or cooked sausage can be added if preferred.

For another example of the tomato-and-tortellini combination, see this slow cooker tomato-basil tortellini soup.

Tips for the best tortellini soup

Add tortellini at the end

Refrigerated tortellini cook quickly. Adding them during the final 20 to 30 minutes helps keep them plump and prevents the pasta from breaking down into the soup.

Use refrigerated tortellini

Refrigerated tortellini are the most convenient option for this recipe. If using frozen tortellini, allow additional cooking time and check the package instructions. The soup may also need extra broth because frozen pasta can absorb more liquid.

Do not boil the cream

Once the cream has been added, keep the cooking time short and avoid prolonged boiling. The slow cooker should be hot enough to warm the dairy and tortellini without aggressively boiling the soup.

Adjust the consistency

The soup thickens as it stands because the tortellini absorb some of the liquid. Stir in warm vegetable broth, milk, or water if the soup becomes too thick.

Taste before adding more salt

Canned tomatoes, vegetable broth, tortellini, and parmesan can all contain salt. Taste the finished soup before making final adjustments.

Variations

Add Italian sausage

Brown 1 pound of mild or spicy Italian sausage in a skillet, drain excess fat, and add it to the slow cooker with the vegetables. Use vegetable or chicken broth as preferred.

Use kale instead of spinach

Replace the spinach with 3 cups of finely chopped kale. Add it with the tortellini and cook until tender. Kale may require a few additional minutes.

Add more vegetables

Diced zucchini, mushrooms, bell peppers, or extra carrots can be added with the onion. Cut vegetables into small, even pieces so they cook at the same rate.

Make it lighter

Replace the heavy cream with half-and-half or evaporated milk. The soup will be less rich but will still have a creamy texture from the parmesan and softened vegetables.

Make it dairy-free

Use dairy-free tortellini, an unsweetened plant-based cream, and a dairy-free parmesan alternative. Confirm that the broth and tortellini are also dairy-free.

Storage and reheating

Cool leftover soup promptly and transfer it to shallow, covered containers. Refrigerate for up to 3 to 4 days.

The tortellini will continue to absorb liquid as the soup sits. Add broth or milk before reheating. Warm individual portions in the microwave, stirring at regular intervals, or reheat gently in a saucepan over medium-low heat.

Avoid boiling the soup during reheating because the cream can separate and the tortellini may become soft. Reheat until steaming hot throughout.

Frequently asked questions

Can I put tortellini in the slow cooker from the beginning?

It is not recommended. Tortellini can become overly soft or split during several hours of slow cooking. Add refrigerated tortellini during the final 20 to 30 minutes instead.

Can I use frozen tortellini?

Yes. Add frozen tortellini near the end of cooking and follow the package cooking guidance. Plan for additional time, and check that the centers are hot and tender before serving.

Can I make this soup without cream?

Yes. Use whole milk, half-and-half, evaporated milk, or an unsweetened plant-based cream. For a brothier soup, omit the cream and increase the vegetable broth slightly.

Can I prepare this soup ahead of time?

You can prepare the tomato and vegetable base ahead of time. Refrigerate it, then reheat it in the slow cooker or on the stovetop before adding the cream, tortellini, spinach, and parmesan.

Why did my soup become too thick?

Tortellini absorb liquid as they cook and continue to absorb it after cooking. Stir in extra warm broth or milk until the desired consistency is reached.

Can I freeze creamy tortellini soup?

Freezing is not ideal because cream can separate and tortellini can become soft after thawing. For best results, freeze the tomato and vegetable base without the cream, tortellini, spinach, or parmesan. Add the remaining ingredients when reheating.

What should I serve with tortellini soup?

Serve it with crusty bread, garlic bread, toasted sourdough, or a simple green salad. A light side helps balance the creamy soup.

Recipe notes

This recipe follows the common slow-cooker approach of cooking the tomato and vegetable base first, then adding dairy, tortellini, and greens near the end. For a comparable preparation using a creamy tomato base, see Cafe Delites’ slow cooker creamy tortellini soup.