If you’re craving a big, comforting bowl of soup that practically cooks itself, let me introduce you to Slow Cooker Tomato Tortellini Soup. This gorgeous, soul-soothing soup is hearty enough for a main meal, silky from a splash of cream, loaded with cheese-filled tortellini, and absolutely bursting with layers of tomatoey flavor. The slow cooker does the work, so you get cozy aromas all day and dinner is ready when you need it. Perfect for busy weeknights, lazy Sundays, or anytime you want a dinner that feels like a warm hug.

Slow Cooker Tomato Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

The best part about Slow Cooker Tomato Tortellini Soup is how every simple ingredient helps create a deep, rich flavor and a beautifully creamy texture. Each one matters—whether it’s for a little bright color, a silky broth, or those irresistible pockets of cheese. Let’s take a closer look at what you’ll need:

Olive oil: Adds richness and helps the onions and garlic turn sweet and mellow when sautéed.
Yellow onion: Diced onion is the foundation for a sweet and savory base flavor that drives the whole soup.
Garlic: Just three cloves, but they make all the difference with their aromatic punch!
Crushed tomatoes: The main source of that classic tomato flavor and a lovely, thick body for the soup.
Tomato sauce: Adds smoothness and depth, making every spoonful irresistible.
Vegetable broth: Keeps the soup vegetarian while balancing tangy tomatoes with a light savory note.
Italian seasoning: A ready-made mix that brings together the classic Mediterranean herbs you expect in Italian soup.
Salt: Brings forward the natural flavors of the tomatoes and cheese.
Black pepper: For a subtle warmth that rounds everything out.
Red pepper flakes (optional): Add a gentle kick—use as much or as little as you like.
Cheese tortellini: The star! These pillowy little pastas are bursting with melty cheese in every bite.
Heavy cream: Swirled in at the end for that restaurant-level creamy finish.
Fresh spinach: Chopped and stirred in for color, nutrition, and a lovely pop of green.
Grated Parmesan cheese: Melts into the broth for a salty, nutty finish and makes a tasty topping.

How to Make Slow Cooker Tomato Tortellini Soup

Step 1: Sauté the Onion and Garlic

Before you introduce everything to the slow cooker, give your onion and garlic a quick sauté in olive oil. Heat a skillet over medium, add the oil, and let the diced onion cook for about 3 to 4 minutes—just until it becomes translucent and smells sweet. Stir in the garlic and cook for another 30 seconds to a minute; the goal is to take off the raw edge, not to brown it. This step releases tons of flavor that will infuse your Slow Cooker Tomato Tortellini Soup.

Step 2: Build the Base in the Slow Cooker

Scrape the onion and garlic mixture straight into your slow cooker insert. Add the crushed tomatoes, tomato sauce, vegetable broth, Italian seasoning, salt, black pepper, and—if you’re feeling adventurous—the red pepper flakes. Give it all a good stir. At this point, the flavors will start mingling, and the anticipation builds as your kitchen fills with that classic Italian aroma.

Step 3: Slow Cook to Perfection

Pop on the lid and set your slow cooker to low for 6 to 7 hours, or high for 3 to 4 hours. This low-and-slow magic is key: it lets the flavors deepen and the tomatoes become sweeter without any actual effort on your part. Go live your life while your Slow Cooker Tomato Tortellini Soup transforms into something mouthwatering.

Step 4: Add Tortellini, Spinach, Cream, and Parmesan

About 30 minutes before you’re ready to eat, it’s time for the finishing touches that make Slow Cooker Tomato Tortellini Soup truly irresistible. Stir in the cheese tortellini (straight from the fridge or freezer), along with the chopped spinach, heavy cream, and grated Parmesan. Cover and cook on high for about half an hour more, until the tortellini is tender and the spinach is wilted. Give it a taste and adjust seasonings if needed.

Step 5: Serve and Savor

Ladle your steaming Slow Cooker Tomato Tortellini Soup into bowls, sprinkle on some extra Parmesan, and get ready for pure cozy bliss with every spoonful. Whether you’re serving family or friends, it’s guaranteed to disappear fast.

How to Serve Slow Cooker Tomato Tortellini Soup

Garnishes

The right garnish makes every bowl of Slow Cooker Tomato Tortellini Soup feel a little extra special. A generous scattering of fresh Parmesan, a swirl of basil pesto, or a handful of chopped herbs (think parsley or basil) will add color, fragrance, and a flavor pop. If you love a spicy kick, add a pinch more red pepper flakes or some cracked black pepper on top just before serving.

Side Dishes

For a soup as rich and hearty as this, you don’t need much on the side—just a crusty chunk of bread for dunking, or maybe some buttery garlic knots to catch every drop of that creamy tomato broth. If you want to round things out, a simple green salad with a bright vinaigrette works beautifully, keeping things light and fresh alongside the indulgent slow cooker soup.

Creative Ways to Present

If you’re entertaining or just want to make a weeknight dinner feel special, serve your Slow Cooker Tomato Tortellini Soup in big, wide bowls with a dramatic swoop of cream and a scatter of microgreens. For a cozy dinner party, set out bowls of your favorite toppings (extra cheese, chopped herbs, croutons, even a dollop of pesto) and let everyone customize their own bowl. Or, try mini soup shooters for an impressive appetizer spread!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Tomato Tortellini Soup keeps beautifully in the fridge, and the flavors only get better overnight. Transfer cooled soup into airtight containers and store for up to 3 days. The tortellini may soak up some of the liquid, so don’t be surprised if the soup thickens as it sits—just add a splash of broth or water when reheating to loosen things up.

Freezing

If you’d like to freeze your soup, it’s best to do so before adding the tortellini and cream, since dairy and pasta don’t always thaw with the best texture. Freeze the tomato broth base in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, bring to a simmer, and add fresh tortellini, spinach, and cream just before serving. That way, everything tastes freshly made!

Reheating

Gently reheat leftovers on the stovetop over medium-low, stirring often to prevent scorching the cream. If the soup has thickened, just whisk in a bit more broth or water until it’s the consistency you love. You can also microwave individual portions in one-minute intervals, stirring in between, for a quick and cozy lunch.

FAQs

Can I use dried tortellini instead of refrigerated or frozen?

Yes, you can use dried tortellini, but keep in mind it will need longer to cook and may soak up more broth. For best results, cook dried tortellini separately until al dente, then stir it into the soup just before serving so it stays perfectly tender without turning mushy.

Is there a way to make this soup vegan?

Absolutely! Substitute your favorite plant-based tortellini, use coconut cream or a cashew cream for the heavy cream, and skip the Parmesan or use a vegan alternative. Check that your vegetable broth is vegan, too, and you’ll have a delicious Slow Cooker Tomato Tortellini Soup everyone can enjoy.

Can I add protein, like chicken or sausage, to Slow Cooker Tomato Tortellini Soup?

You sure can! For extra heartiness, add cooked, sliced chicken sausage or shredded rotisserie chicken during the last 30 minutes when you add the tortellini. It’s a fantastic way to bulk up the soup, especially for larger appetites.

How spicy is the soup with the red pepper flakes?

With a half teaspoon of red pepper flakes, there’s a gentle warmth but nothing overpowering. If you’re cooking for heat lovers, feel free to add more, or offer extra at the table for a customizable spice level. You can always leave it out if you prefer things mild.

Can I make Slow Cooker Tomato Tortellini Soup on the stovetop instead?

Definitely! Sauté the onion and garlic in a large pot, then add the tomatoes, broth, and seasonings. Simmer for 30 minutes, then add the tortellini, cream, spinach, and Parmesan. Cook until the tortellini are tender. It’s a great option if you’re short on time but still want all the flavor.

Final Thoughts

This Slow Cooker Tomato Tortellini Soup is pure comfort, right down to the last creamy, cheesy spoonful. Take it from someone who’s made it more times than they can count: it’s a recipe that never fails to bring big smiles (and usually a request for seconds). I hope you’ll give it a try—your tastebuds and your busy weeknight routine will thank you!

Slow Cooker Tomato Tortellini Soup Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Slow Cooker Tomato Tortellini Soup is a comforting and flavorful dish perfect for a cozy night in. Loaded with cheese tortellini, spinach, and a creamy tomato base, this soup is easy to make and sure to be a hit with the whole family.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 medium yellow onion (diced)
3 cloves garlic (minced)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)

Additions:

1 (9-ounce) package refrigerated or frozen cheese tortellini
1/2 cup heavy cream
2 cups fresh spinach (roughly chopped)
1/2 cup grated Parmesan cheese (plus more for serving)

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Instructions

Sauté Aromatics: In a skillet over medium heat, heat olive oil and sauté the diced onion for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds. Transfer to a slow cooker.
Cook Soup: Add the crushed tomatoes, tomato sauce, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Add Tortellini and More: About 30 minutes before serving, stir in the tortellini, heavy cream, spinach, and Parmesan cheese. Cover and cook on high until the tortellini is tender and heated through. Taste and adjust seasoning as needed.
Serve: Serve hot, topped with extra Parmesan cheese if desired.

Notes

You can substitute kale for spinach or use meat-filled tortellini for a heartier version.
For extra flavor, stir in a spoonful of pesto just before serving.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American