If you’re in the mood for comfort food with a side of convenience, let me introduce you to Slow Cooker Tomato Tortellini Soup. Bursting with bold tomato flavor, pillowy cheese-filled tortellini, fresh spinach, and a creaminess that hugs every spoonful, this recipe is a cozy hug in a bowl! The best part? All the heartwarming flavors of a classic Italian-inspired soup simmer away while you go about your day, promising effortless, hearty weeknight dinners that everyone will love.
Ingredients You’ll Need
The ingredient list for this Slow Cooker Tomato Tortellini Soup is blissfully simple—each component plays a crucial role in building layers of flavor and creating that signature creamy texture. Here’s everything you’ll need, along with tips to help along the way:
- Olive oil: Sautéing in olive oil starts everything off with a subtle depth and classic Mediterranean flair.
- Onion: Diced onion softens and sweetens as it cooks, adding a savory backbone to the soup.
- Garlic: Minced garlic infuses aromatic warmth; don’t skip it if you love rich, comforting notes!
- Crushed tomatoes: The base of the soup, contributing a robust tomato punch and wonderful texture.
- Vegetable or chicken broth: Use your favorite for balance—vegetable keeps things vegetarian, while chicken gives extra richness.
- Tomato sauce: Enhances the tomato flavor and adds an irresistibly silky consistency.
- Tomato paste: Concentrated tomato goodness for that vibrant, tangy depth.
- Italian seasoning: This blend delivers the backbone of classic Italian herbs in every bite.
- Dried basil: Sweet, herby, and fragrant—paired with tomatoes, it’s simply iconic.
- Red pepper flakes (optional): Adds a subtle kick. Adjust based on your spice preference.
- Salt: Essential for bringing out all the other flavors. Taste as you go!
- Black pepper: For a gentle, warming edge and balance.
- Cream cheese: Cubed and melted in, this gives that beloved creamy finish.
- Cheese tortellini: Go for refrigerated for the best texture—it turns irresistibly tender after just a quick bath in the soup.
- Fresh spinach: Chopped and stirred in at the end, it adds color, nutrients, and a little earthy freshness.
- Grated Parmesan cheese: For serving! Salty, nutty, and the finishing touch every bowl deserves.
How to Make Slow Cooker Tomato Tortellini Soup
Step 1: Sauté Aromatics
Begin by warming olive oil in a skillet over medium heat. Add your diced onion and minced garlic, letting them sizzle just until soft and fragrant. This little bit of hands-on time builds a flavorful foundation and really brings the aromatics to life before they join the slow cooker. Trust me—taking a few extra minutes here absolutely pays off in the final result!
Step 2: Combine in Slow Cooker
Transfer your sautéed onion and garlic straight into the slow cooker. Add the crushed tomatoes, broth of your choice, tomato sauce, tomato paste, Italian seasoning, basil, red pepper flakes if using, salt, and black pepper. Stir everything together until evenly combined. This mixture already smells amazing, and you haven’t even started the slow cook yet!
Step 3: Slow Cook
Cover your slow cooker and let it work its magic—set to low for 4 to 6 hours, or high for 2 to 3 hours. During this time, the flavors will deepen and meld, and the tomato base will become deliciously rich and hearty. You barely have to lift a finger while the soup steeps into perfection.
Step 4: Make It Creamy
About 30 minutes before you’re ready to serve, add the cubed cream cheese right into the soup. Give it a gentle stir so the cream cheese melts in smoothly, transforming the broth into a lusciously creamy base. If there are still some little flecks of cream cheese, don’t worry—they’ll disappear with just a bit of patience and stirring!
Step 5: Add Tortellini and Spinach
Pop in your cheese tortellini and fresh spinach for the final 20–30 minutes of cooking on high. The tortellini will cook up perfectly tender and the spinach will wilt just enough to retain its color and freshness. Try not to overcook the tortellini or it might get too soft—the timing here keeps everything beautifully balanced.
Step 6: Serve and Enjoy
Ladle steaming bowls of Slow Cooker Tomato Tortellini Soup and shower generously with grated Parmesan cheese. Each spoonful bursts with savory, creamy, and tangy notes, complemented by the delightful chew of the tortellini. Gather your favorite people and dig in!
How to Serve Slow Cooker Tomato Tortellini Soup
Garnishes
For a truly memorable bowl, top your Slow Cooker Tomato Tortellini Soup with extra Parmesan, a scattering of fresh basil, or even a drizzle of good olive oil. If you love a bit of spice, add a pinch of red pepper flakes or cracked black pepper over the top. Each garnish adds a special finishing touch that makes the soup uniquely yours.
Side Dishes
This soup is hearty enough to shine on its own, but it also plays well with friends! Offer a hunk of warm crusty bread or a side of garlic knots to soak up every drop. A simple green salad dressed with lemony vinaigrette is a bright, fresh contrast, balancing the creaminess of the soup. If you’re in the mood for extra comfort, pair it with a gooey grilled cheese or mozzarella-stuffed breadsticks for the ultimate soup-and-sandwich combo.
Creative Ways to Present
Try ladling the soup into bread bowls for a rustic twist that’s both fun and filling. For dinner parties or potlucks, serve smaller portions in espresso cups or shot glasses as an appetizer. You could even let everyone customize their bowls with a build-your-own garnish bar—think grated cheeses, crispy croutons, fresh herbs, or a swirl of pesto for extra flair!
Make Ahead and Storage
Storing Leftovers
Any leftovers of Slow Cooker Tomato Tortellini Soup keep beautifully in the fridge for up to 3 days. Let the soup cool to room temperature before transferring it to airtight containers. As it sits, the flavors only deepen, making tomorrow’s lunch or dinner that much more tempting. The tortellini may absorb a bit of liquid in the fridge, so you might want to add a splash of broth when reheating.
Freezing
If you’d like to freeze this soup, it’s best to do so before adding the tortellini and spinach. The pasta tends to get mushy when thawed, so freeze the tomato base and simply add fresh tortellini and greens when you’re ready to reheat. Portion out the cooled tomato soup base into freezer-safe bags or containers and keep them on hand for future cravings!
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a bit of extra broth or water if it looks too thick. If you’ve frozen just the soup base, bring it to a simmer, then add fresh tortellini and spinach and cook until the pasta is tender. Either way, it’ll taste just as comforting as the day you made it!
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add a few extra minutes to the cooking time when you add the tortellini, since frozen pasta takes a little longer to become tender. No need to thaw—it’ll cook beautifully right in the soup.
Is there a way to make Slow Cooker Tomato Tortellini Soup gluten-free?
Of course! Simply use your favorite gluten-free tortellini (many grocery stores now offer great options), and double-check that your broth and other ingredients are safe for your dietary needs.
What’s the best way to add more protein to this soup?
You can throw in cooked Italian sausage or shredded rotisserie chicken for a heartier meal. Add either after the cream cheese step so it warms through without overcooking!
Can I use half-and-half or Neufchâtel cheese instead of cream cheese?
Yes—both work well if you want to lighten things up a bit. Neufchâtel has a lower fat content but still melts in for a creamy texture, and half-and-half will give a slightly thinner but still luscious finish.
Can I prep any ingredients the night before?
Definitely! Go ahead and dice the onion, mince the garlic, and cube the cream cheese the night before. Store them in covered containers in the fridge so you can just toss everything into the slow cooker the next morning.
Final Thoughts
If you’re looking for a reliable, flavor-packed dinner that also feels like a treat, give Slow Cooker Tomato Tortellini Soup a try. It’s a warm invitation to gather round the table, slow down, and savor the simple pleasures of home-cooked meals—no matter how busy your day has been. I just know you’ll fall in love with every creamy, cheesy, tomatoey spoonful!
Print
Slow Cooker Tomato Tortellini Soup Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Slow Cooker Tomato Tortellini Soup, a creamy and flavorful dish that’s perfect for a cozy night in. This Italian-inspired soup is loaded with cheese tortellini, fresh spinach, and a rich tomato broth that will warm you up from the inside out.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28‑oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 (8‑oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (8‑oz) block cream cheese, cubed
- 1 (20‑oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
For Serving:
- ½ cup grated Parmesan cheese
Instructions
- Sauté Onion and Garlic: In a skillet over medium heat, sauté onion and garlic in olive oil for 3–4 minutes until softened and fragrant. Transfer to a slow cooker.
- Prepare Soup Base: Add crushed tomatoes, broth, tomato sauce, tomato paste, Italian seasoning, basil, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 4–6 hours or high for 2–3 hours.
- Add Cream Cheese: About 30 minutes before serving, add cubed cream cheese to the slow cooker and stir until melted and smooth.
- Add Tortellini and Spinach: Add tortellini and spinach to the slow cooker, cover, and cook on high for 20–30 minutes until pasta is tender.
- Serve: Serve the soup hot, topped with grated Parmesan cheese.
Notes
- You can add cooked Italian sausage or shredded chicken for extra protein.
- For a lighter version, use Neufchâtel cheese or half-and-half instead of cream cheese.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: ~340
- Sugar: ~8 g
- Sodium: ~880 mg
- Fat: ~17 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~34 g
- Fiber: ~4 g
- Protein: ~12 g
- Cholesterol: ~45 mg
