Name: Slow Cooker Creamy Tortellini Soup
Prep time: 10 min
Cook time: PT-487101H52S
Total time: PT-487101H52S
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 3 large carrots, peeled and sliced; 2 celery stalks, chopped; 4 cups low-sodium vegetable broth (or chicken broth); 1 teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 1 (9-ounce) package refrigerated cheese tortellini; 1 cup heavy cream; 1 cup baby spinach or chopped kale (optional); ½ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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This comforting Slow Cooker Creamy Tortellini Soup is the ultimate cozy meal. Loaded with vegetables, cheese-filled tortellini, and a creamy broth, it’s the perfect dish for chilly nights and easy weeknight dinners.

Why You’ll Love This Recipe

Effortless Cooking: Set it and forget it—let the slow cooker do all the work for you.
Rich and Creamy: The addition of heavy cream and Parmesan creates a luscious, velvety broth.
Packed with Flavor: A savory combination of garlic, basil, and oregano with tender tortellini.
Customizable: Add spinach or kale for extra nutrition, or adjust the seasonings to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 large carrots, peeled and sliced
2 celery stalks, chopped
4 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated cheese tortellini
1 cup heavy cream
1 cup baby spinach or chopped kale (optional)
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

Sauté the Aromatics:
In a skillet over medium heat, warm the olive oil. Sauté the diced onion until translucent (3–4 minutes), then add the minced garlic and cook for an additional minute.
Transfer to Slow Cooker:
Transfer the sautéed onions and garlic to the slow cooker. Add the carrots, celery, vegetable broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Stir everything together to combine.
Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.
Add Tortellini and Cream:
About 30–45 minutes before serving, stir in the tortellini and heavy cream. Add spinach or kale if using. Stir well.
Finish the Soup:
Before serving, stir in the grated Parmesan cheese and adjust seasoning as needed.
Serve:
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)

Variations

Protein Boost: Add shredded rotisserie chicken or cooked sausage for added protein.
Gluten-Free: Use gluten-free tortellini and adjust the broth if necessary.
Vegan Version: Use coconut milk or almond milk for the cream and skip the cheese for a dairy-free version.
Spicy: Increase the amount of red pepper flakes or add a diced jalapeño for some heat.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: While the soup is best fresh, it can be frozen for up to 2 months. The creaminess may slightly change when reheated.
Reheating: Reheat on the stovetop over medium heat, adding a splash of broth if needed to thin the soup.

FAQs

1. Can I use frozen tortellini?

Yes, you can use frozen tortellini. Just add it directly to the slow cooker and adjust the cook time by 10–15 minutes.

2. Can I skip the sautéing step?

While sautéing the onion and garlic adds flavor, you can skip it if you’re in a rush. Just add everything to the slow cooker and cook on low for a bit longer.

3. Can I make this soup ahead of time?

Yes, this soup is a great make-ahead option! You can prepare it up to the point of adding tortellini and cream, and store it in the fridge. Just add the remaining ingredients and cook when ready.

4. What can I use if I don’t have vegetable broth?

Chicken broth works great as a substitute if you don’t have vegetable broth on hand.

5. Can I add other vegetables to this soup?

Yes, feel free to add other veggies like bell peppers, zucchini, or potatoes for extra flavor and nutrition.

6. Can I make this soup in the Instant Pot?

Yes, you can make this soup in the Instant Pot by using the sauté function to cook the onions and garlic, then adding the rest of the ingredients and cooking on high pressure for about 5 minutes. Quick-release the pressure and add the tortellini and cream at the end.

7. Is this recipe vegetarian?

Yes, this recipe is vegetarian as long as you use vegetable broth and omit meat-based add-ins.

8. Can I make this without cream?

You can replace the heavy cream with half-and-half or milk for a lighter version, though it will affect the creaminess.

9. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well—just make sure to thaw and drain it before adding to the soup.

10. How do I prevent the tortellini from getting mushy?

Add the tortellini during the last 30–45 minutes of cooking to avoid overcooking it in the slow cooker.

Conclusion

Slow Cooker Creamy Tortellini Soup is the perfect cozy meal to enjoy on a cold day. With its rich and creamy texture, tender tortellini, and delicious blend of vegetables, it’s an easy and comforting dish that your whole family will love. Whether it’s for a weeknight dinner or a special gathering, this soup is sure to impress!

Maggie