This Slow Cooker Tomato Tortellini Soup is a comforting, cozy bowl full of tender tortellini, rich tomato broth, and a mix of veggies that all simmer together to create a gentle hug in a bowl. The slow cooker does all the hard work, letting flavors meld while you go about your day. It’s such a nice way to enjoy a warm meal without spending a lot of time in the kitchen.
I love making this soup on a lazy weekend when I want something simple but still feel like I’m having a special treat. The tortellini cooks right in the broth, soaking up all those tomato flavors, and ends up perfectly tender every time. One trick I use is to add the tortellini near the end of cooking so they don’t get too soft and mushy. It’s a small thing that makes a big difference.
When I serve this soup, I usually pair it with some crusty bread or a fresh green salad to keep things light and balanced. My family always asks for seconds, and it’s great for leftovers, which only taste better the next day. If you want to add a little something extra, a sprinkle of Parmesan cheese on top never fails to bring a smile. This soup feels like an easy, comforting go-to that you’ll want to make again and again.
Key Ingredients & Substitutions
Crushed Tomatoes: This forms the base of the soup with a rich tomato flavor. You can use diced tomatoes for a chunkier texture or tomato puree for a smoother soup.
Broth: Vegetable or chicken broth both work nicely. Use low-sodium broth if you want better control over the saltiness.
Tortellini: Cheese tortellini brings a lovely creaminess and substance. If you prefer, you can swap for spinach or meat-filled tortellini to change up the flavor.
Heavy Cream: Adds creaminess and smooths the tomato acidity. For a lighter option, try half-and-half or even coconut milk (for a dairy-free twist).
Spinach or Kale: Optional, but they add a fresh pop of color and nutrition. Frozen greens work fine too; just add with the tortellini.
Parmesan Cheese: Gives a nice salty, nutty flavor to finish. Pecorino Romano is a good substitute if you prefer a sharper taste.
How Do You Keep Tortellini from Getting Mushy in Slow Cooker Soup?
Tortellini cooks fast, so it’s best to add it near the end to avoid mushiness.
- Cook the tomato base and veggies fully first (6-7 hours on low or 3-4 on high).
- About 30 minutes before serving, add the tortellini so it cooks just enough to be tender.
- Keep the slow cooker on high after adding tortellini to speed things up.
- Stir gently to keep the tortellini from sticking together or breaking.
- If you want to add spinach or kale, add it at the same time so it wilts perfectly.
This way, the tortellini stays firm with a satisfying bite and blends perfectly with the creamy tomato broth. It’s a simple step that lifts the whole soup!
Equipment You’ll Need
- Slow cooker – The star tool that lets you cook the soup low and slow without fuss.
- Cutting board and knife – Needed for chopping onions and garlic easily.
- Wooden spoon or silicone spatula – Great for stirring ingredients without scratching your slow cooker.
- Measuring cups and spoons – To get your spices and liquids just right.
- Ladle – Perfect for serving your warm, comforting soup into bowls cleanly.
Flavor Variations & Add-Ins
- Add Italian sausage or diced chicken for extra protein and heartiness.
- Swap cheese tortellini for spinach or mushroom tortellini to switch up flavors.
- Stir in a pinch of red pepper flakes for a little heat if you like spice.
- Include chopped zucchini or bell peppers for more veggies and a fresh crunch.
How to Make Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth or chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream or half-and-half
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup fresh spinach or kale (optional)
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep and combines in the slow cooker for 6 to 7 hours on low, or 3 to 4 hours on high. Add the tortellini and cream in the last 30 minutes to finish up. It’s a simple, hands-off recipe that’s perfect for busy days.
Step-by-Step Instructions:
1. Mix the Soup Base:
Put the crushed tomatoes, broth, chopped onion, minced garlic, dried basil, dried oregano, salt, and black pepper into your slow cooker. Stir everything together so it’s well combined.
2. Slow Cook the Soup:
Cover the slow cooker. Cook on low for 6–7 hours, or on high for 3–4 hours, until the onions are tender and the flavors have blended nicely.
3. Add Cream and Tortellini:
About 30 minutes before serving, stir in the heavy cream. Then gently add the refrigerated tortellini. If you’re using spinach or kale, add that now too.
4. Final Cooking:
Cover the slow cooker again and cook on high for another 20–30 minutes. The tortellini should be tender but still hold its shape, and the greens should be wilted.
5. Serve and Enjoy:
Stir in the grated Parmesan cheese right before serving. Ladle the soup into bowls, garnish with fresh basil leaves and a little extra Parmesan if you like. Serve hot, with crusty bread or a fresh salad for a lovely meal.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add it about 40 minutes before serving to allow enough time to cook through without becoming mushy. No need to thaw—add them straight from the freezer.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the tomato base in advance and refrigerate for up to 2 days. Add the cream and tortellini only when reheating, cooking them fresh in the slow cooker for best texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Tortellini may absorb some liquid overnight, so add a splash of broth or water when reheating to keep the soup creamy.
Can I Add Meat or Other Vegetables?
Yes! Browned Italian sausage or diced chicken work great for added protein. Feel free to toss in chopped zucchini, bell peppers, or mushrooms with the onions at the start for extra veggies.
